Jerusalem Artichoke Soup
recipe

A creamy and comforting soup made with Jerusalem artichokes, potatoes, and a hint of onion.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 2 medium potatoes
- 1 onion
- 350 g Jerusalem artichokes
- 5 dl water
- 5 dl milk
- 1 vegetable stock cube
- Wheat flour (to taste)
Instructions:
1. Peel the onion, Jerusalem artichokes, and potatoes.
2. Boil the peeled vegetables in water with the vegetable stock cube until tender.
3. Use an immersion blender to puree the cooked vegetables until smooth.
4. Mix the wheat flour with the milk and add the mixture to the soup.
5. Let the soup simmer for about five minutes.
6. Taste and adjust seasoning if necessary, then serve hot.
Nutritional Information (per serving):
Calories: 210
Protein: 6g
Carbohydrates: 32g
Fat: 6g
Fiber: 3g

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