Jerusalem Artichoke & Parsnip Soup

Directions

Pre heat oven to 180 degrees Celsius.
Toss chopped artichokes and parsnips in two tablespoons olive oil and roast for 20 – 30 mins until golden and tender.
In a large, deep frypan, over medium heat, sauté garlic and onion in butter for 3 – 5 mins, until very soft. Add the stock to the pan and bring to a simmer.
Add roasted vegetables, cream, lemon juice, seasoning and thyme. Continue to simmer for 5 – 10 mins.
Allow the soup to cool for 30 mins and then puree, using a handheld blender or food processor. Puree until very smooth (soup will be a thicker consistency).
Top with grated parmesan and a drizzle of olive oil—enjoy!

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

Pre heat oven to 180 degrees Celsius.
Toss chopped artichokes and parsnips in two tablespoons olive oil and roast for 20 – 30 mins until golden and tender.
In a large, deep frypan, over medium heat, sauté garlic and onion in butter for 3 – 5 mins, until very soft. Add the stock to the pan and bring to a simmer.
Add roasted vegetables, cream, lemon juice, seasoning and thyme. Continue to simmer for 5 – 10 mins.
Allow the soup to cool for 30 mins and then puree, using a handheld blender or food processor. Puree until very smooth (soup will be a thicker consistency).
Top with grated parmesan and a drizzle of olive oil—enjoy!

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.