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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.

VegetarianHealthySoupPestoArtichoke

Estimated Nutrition

Per Serving Total
Calories 1412.5 kcals 1412.5 kcals
Carbohydrates 41.8 grams 41.8 grams
Fat 132.4 grams 132.4 grams
Protein 14.2 grams 14.2 grams
Cook Time
20 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
25
g
Butter
2
tbsp
Greek Yoghurt
Fruits
0.5
piece
Lemon
juice only
Liquids
75
ml
White Wine
300
ml
Vegetable Stock
NutsSeeds
1
clove
Garlic
finely chopped
1
sprig
Thyme
fresh, chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Olive Oil
for the soup
150
ml
Vegetable Oil
for shallow frying
60
ml
Olive Oil
for pesto
Vegetables
0.5
piece
Onion
finely chopped
200
g
Jerusalem Artichokes
peeled and chopped
0.25
piece
Leek
finely sliced into matchsticks
1
handful
Rocket
fresh leaves

Steps

  • 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.