John Myers
Contents
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Ingredients
- 500 g Jerusalem artichoke fresh
- 2 Carrots
- 1 Onion
- 750 ml Vegetable broth
- 50 ml Oat cream
- 2 Purple potatoes
- Peeled hemp seeds
- Hemp oil
- Sesame oil
Instructions
- Clean the carrot and Jerusalem artichoke well. Fresh and young Jerusalem artichokes do not necessarily have to be peeled.
- Roughly dice the onion, carrot and Jerusalem artichoke, sauté briefly and then pour in the stock. Let simmer for about 20 minutes.
- In the meantime, peel the potatoes and chop them into small pieces. Fry in sesame oil until crispy.
- Puree the soup with oat cream and serve with potatoes, hemp oil and hemp seeds.
Nutrition
Serving: 100gCalories: 24kcalCarbohydrates: 1.9gProtein: 1.1gFat: 1.3g
