Jerusalem Artichoke, Carrot & Horseradish Soup

Winter throws up all sorts great and very British root vegetables. I spotted these knobbly  lovelies on the discount shelf at Sainsbury’s so grabbed them and heh presto! Use parsnips as an alternative if you can’t get them but change the proportions to half and half with carrott. The horseradish is a must to add some more earthy heat. This makes 3 nice portions each 170 calories.

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Ingredients

  • 200g carrots, peeled and chopped
  • 400g Jerusalem artichoke, scrubbed, peeled and diced (once prepared keep it in a bowl of salted water to stop it going black)
  • 1 leek, finely chopped
  • 2 sticks celery, finely diced
  • 2 tsp olive oil
  • 3/4 l vegetable stock
  • 1 tsp fresh thyme, chopped
  • Salt and pepper
  • 2 tbs low fat greek yoghurt
  • 1 tbs horseradish sauce
  • Chopped fresh parsley to garnish

What to do

  1. Heat the oil in a saucepan and gently cook the leek and celery for 5 minutes.
  2. Add the drained artichokes and carrots along with the thyme and cook for 5 more minutes.
  3. Add the vegetables stock and simmer for 20 minutes or until the vegetables are soft.
  4. Liquidise and serve with a swirl of the horseradish and yoghurt mixed together.

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