A light and healthy Jerusalem artichokes soup with a lovely silky texture. Easy for a busy morning! Hope to make the fresh pasta in the afternoon



  • 6 Jerusalem Artichokes
  • 3/4 carrots
  • 3 large potatoes
  • 1 onion
  • 1 garlic glove
  • Extravirgin olive oil
  • 1 vegetable stock
  • Salt and pepper


Wash, peel and thinly slice all the veggies and throw it in the pot. Pour in the stock and bring to the boil. Once they have softened, turn off the heat and let it cool down a bit before pureeing the mixture until smooth. Transfer into individual plates and serve with oil, salt and pepper,