Ingredients:

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2 onions, peeled and quartered

1 celeriac, peeled and cubed

1 head of cauliflower, roughly chopped

1 clove garlic, peeled

350g Jerusalem artichokes, roughly chopped

1 litre of boiling water 

Vegetable stock

1 tbsp olive oil

Basil oil/truffle oil (optional)

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Method:

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• Heat the oil in a large saucepan.

• Add the onions and sweat for 2 minutes.

• Add the rest of the vegetables and fry for a few minutes.

• Add the water and about 2 tbsp of the vegetable stock.

• Bring to the boil. Turn the heat down and let it boil slowly until all the vegetables are soft. Should take no more than 15-20 minutes.

• Turn off the heat and blitz till smooth.

• Ladle into a bowl and drizzle with the flavoured oil.

Jerusalem artichokes are divine but are also known as Jerusalem fartichokes for good reason!

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