Jerusalem Artichoke Sweet Potato And Lentil Soup Food

JERUSALEM ARTICHOKE, SWEET POTATO AND LENTIL SOUP

Jerusalem Artichoke, Sweet Potato and Lentil Soup image

A different vegetable mix soup which tastes great! It's very spicy and alternative to a curry. Mix the sweet potatoes with all the varieties for a nice unique taste!

Provided by Mel Bedggood

Categories Yam/Sweet Potato

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 (400 g) can tomatoes
1 (400 g) can lentils
4 garlic cloves
1 medium sweet potato (mix between varieties)
4 medium jerusalem artichokes
1 cup mushroom
1 tablespoon chili, crushed
1 pinch cumin
1 pinch vegetable stock powder
3 cups water

Steps:

Add lentils not drained into pot.
Add vegetable stock, chilli, cumin and garlic. Mix and cook until at boiling point.
Add all vegetables and add water.
Simmer until soft.
Mash vegetables and serve.

Nutrition Facts : Calories 87.6, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.3, Sodium 26.4, Carbohydrate 16.3, Fiber 5.2, Sugar 3.1, Protein 5.7

CREAM OF JERUSALEM ARTICHOKE/SUNCHOKE SOUP

Cream of Jerusalem Artichoke/Sunchoke Soup image

A creamy creation of Jerusalem artichokes and other fresh veggies to really bring out the flavor in this unique and delicious tuber.

Provided by Heirloom

Categories Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb jerusalem artichoke, peeled and cubed
1 lb yukon gold potato, washed and cubed
2 leeks, halved, rinsed and sliced
1 small yellow onion, diced
2 garlic cloves, minced
1 1/2 teaspoons sea salt
1 teaspoon cracked black pepper
1/2 cup cream
1.5 (50 ounce) containers chicken broth
1 tablespoon olive oil
5 ounces baby spinach leaves

Steps:

In a large soup pot heat olive oil over medium high heat until the scent starts to bloom.
Add onions, leeks, and garlic to pot and cook, stirring occasionally, until softened. About 5 minutes.
Add Jerusalem artichokes and potatoes and cook for 5 minutes.
Add chicken broth and bring to a boil, cover and reduce heat to keep at a low boil.
Cook 15-20 minutes, or until Jerusalem artichokes and potatoes are tender.
Reduce heat to low. Using a stick blender, or by transferring to a blender, puree soup until smooth.
Stir in cream.
In warmed soup bowls place 1/3 cup baby spinach leaves and ladle soup over until it covers spinach.

Nutrition Facts : Calories 290.8, Fat 10.9, SaturatedFat 4.8, Cholesterol 22.1, Sodium 1786.2, Carbohydrate 37.2, Fiber 3.9, Sugar 10.8, Protein 12.4

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