- 1 onion
- 1 celery stick
- 2 tbsp olive oil
- 300g Jerusalem artichokes
- 400g parsnips
- 250g potatoes
- 1 vegetable stock cube
- 4 black garlic cloves
- Sea salt
- Freshly ground pepper
- A handful of thyme, leaves only
- 1 lemon
TIP: Garlic is heated slowly and aged to give it a deep dark colour and rich, sweet umami flavour. We've sent you a whole bulb of black garlic, although you'll only need 4 cloves for this recipe. It will keep in its paper bag for 3 weeks. Smash a few cloves and mix with miso, ginger, chilli and lime and toss through some stir fried veggie noodles.
1. Peel the onion and trim the celery. Finely chop both. Warm a large pan on a medium heat. Add 1 tbsp oil and the veg to the pan. Cook on a low heat for 6 mins, stirring now and then.
2. Meanwhile, fill a large bowl with cold water. Peel the Jerusalem artichokes and chop into small chunks, dropping them into the water as you go to stop them turning brown. Trim and peel the parsnips and potatoes, chopping them to match the artichokes. Fill the kettle and boil it.
3. When the veg have cooked for 6 mins, drain the Jerusalem artichokes and stir into the pan with the parsnips and potatoes. Crumble in the stock cube. Add 800ml boiling water. Cover and cook on a medium heat for 15 mins till the veg are soft.
4. Meanwhile, squeeze 4 black garlic cloves from their skins into a bowl and mash with a fork. Zest and juice in the lemon. Add 1 tbsp oil and the thyme leaves. Season, whisk and set aside.
5. When the soup is cooked, blend till smooth using a hand blender, or whizz in batches in a blender. Add more hot water if you prefer a thinner soup. Taste and add more salt or pepper if needed.
6. Ladle the soup into warm bowls. Swirl through the black garlic, lemon and thyme to serve.