Cream of Jerusalem Artichoke Soup

For the cream of Jerusalem artichoke soup, first wash and coarsely chop the Jerusalem artichoke. Peel and coarsely dice the onion. Peel the ginger and grate finely.

Fry the onion in a little oil. Add rice and sauté until translucent. Add Jerusalem artichoke. Season with cumin and ginger and pour in vegetable soup. Cover and cook until rice and vegetables are tender.

Add the coconut milk, salt and pepper.

Finely puree the cream of Jerusalem artichoke soup.

Preparation Tip:

Cream of Jerusalem artichoke soup can also be mixed with carrots. You can also serve carrots as a chowder.

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