Jerusalem Artichoke Soup with Crisp Leeks and Rocket Pesto

A creamy Jerusalem artichoke soup topped with crunchy fried leeks and a fresh, zesty homemade rocket pesto.

Vegetarian Healthy Soup Pesto Artichoke

Estimated Nutrition

Calories

1412.5

kcal / serving

1412.5 kcal total

Carbs

41.8g

per serving

41.8 g total

Fat

132.4g

per serving

132.4 g total

Protein

14.2g

per serving

14.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

tbsp

Greek Yoghurt

Fruits

0.5

piece

Lemon

juice only

Liquids

White Wine

300

Vegetable Stock

NutsSeeds

clove

Garlic

finely chopped

sprig

Thyme

fresh, chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

for the soup

150

Vegetable Oil

for shallow frying

Olive Oil

for pesto

Vegetables

0.5

piece

Onion

finely chopped

200

Jerusalem Artichokes

peeled and chopped

0.25

piece

Leek

finely sliced into matchsticks

handful

Rocket

fresh leaves

Method

Soften onion and garlic in oil and butter for 5 minutes.

Add artichokes and thyme and cook for 4 minutes.

Add white wine and reduce the liquid for 3 minutes.

Pour in stock, bring to a boil, and simmer until artichokes are tender.

Season with salt and pepper and stir in the yoghurt.

Heat 150ml oil in a pan and fry leeks until golden-brown.

Drain leeks on kitchen paper and season with salt.

Blend olive oil, lemon juice, and rocket until smooth for the pesto.

Serve soup in a bowl topped with leeks and a drizzle of pesto.