Jerusalem artichoke soup with purple potato croutons, hemp oil and hemp seeds

Ingredients for 4 servings:

• 500 g Jerusalem artichoke
• 2 carrots
• 1 onion(s)
• 750 ml vegetable stock
• 50 ml oat cream (oat cream cuisine)
• 2 potatoes, purple
• Hemp seeds, peeled
• Hemp oil
• sesame oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan

Clean the carrots and Jerusalem artichokes thoroughly. Fresh and young Jerusalem artichokes don’t necessarily need to be peeled. Roughly dice the onion, carrots, and Jerusalem artichokes, sauté briefly, then add the broth and bring to a boil. Simmer for about 20 minutes. Meanwhile, peel and finely dice the potatoes. Fry in sesame oil until crispy and cooked through. Purée the soup with oat cream and serve with potatoes, hemp oil, and hemp seeds.