Creamy Jerusalem Artichoke and Pea Soup (Light Spring Starter)

This fresh spring soup blends the nutty, earthy flavor of Jerusalem artichokes (sunchokes) with the sweetness of green peas. A squeeze of lemon and a scattering of fresh herbs lift the whole bowl, making it a lovely light starter.

Ingredients

• 500 g (1.1 lb) Jerusalem artichokes (sunchokes), peeled and cut into chunks
• 200 g (7 oz) fresh green peas
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 tablespoons olive oil
• 1 liter (4 cups) vegetable stock
• 1 tablespoon lemon juice
• Fresh herbs such as thyme or chives, for serving
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Cook the onion and garlic until the onion is soft and fragrant.
2. Add the Jerusalem artichokes and sauté for about 5 minutes. Pour in the vegetable stock, bring to a boil, then reduce the heat and simmer for about 20 minutes, until the artichokes are tender.
3. Add the peas and cook for 5 more minutes. Blend with an immersion blender until smooth.
4. Stir in the lemon juice, season with salt and pepper, and serve topped with fresh herbs.

Tips

• Peel and chop the artichokes and onion ahead of time to speed things up.
• Using a good vegetable stock instead of water gives the soup much more depth.

Nutrition (per serving)

Calories: about 150 kcal | Protein: 5 g | Carbs: 25 g | Fat: 4 g