Jerusalem Artichoke Sweet Potato And Lentil Soup Recipes
JERUSALEM ARTICHOKE, SWEET POTATO AND LENTIL SOUP
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
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
JERUSALEM ARTICHOKE SOUP
Provided by Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Brush and scrub Jerusalem artichokes under cold running water. Cut them into 1/4inch slices and toss with lemon juice. Melt butter in a 4quart nonreactive saucepan. Add leek, carrot and Jerusalem artichokes with the lemon juice. Cover and cook over gentle heat for 20 minutes. Add 2 1/2 cups stock or water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer for another 25 minutes. When cooked, remove from the heat and puree the soup with an additional 1/2 cup stock, or water and cream. Pass puree through a drum sieve. Return soup to a clean saucepan and reheat.
- Ladle soup into warm soup bowls and dust each portion with fresh grated nutmeg.
JERUSALEM ARTICHOKE SOUP
Provided by Joan Nathan
Categories soups and stews, side dish
Time 1h
Yield 6 - 8 servings
Number Of Ingredients 11
Steps:
- Using a heavy casserole, sweat the onions in the olive oil over low heat, covered, about 20 minutes. Uncover, add the garlic and artichokes and increase heat. Continue sauteeing for a few more minutes.
- Add the chicken broth, and salt and pepper to taste. Bring to a boil, and cover. Simmer for 30 minutes.
- Meanwhile, using a spice grinder, grind the almonds, and mix with water. Whisk mixture into the soup with the saffron strands and the lemon juice. Reheat, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 574 milligrams, Sugar 11 grams, TransFat 0 grams
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