Carrot and Jerusalem Artichoke Soup with Watercress

Ingredients:

• 1 lb Jerusalem artichokes well scrubbed and roughly sliced
• 1 lb carrots peeled and roughly sliced
• 3 field onions peeled and roughly chopped
• 2 celery stalks with leaves roughly chopped
• 2 plump garlic cloves peeled and thinly sliced
• 2 tbsp olive oil
• 5 cups vegetable stock
• salt & pepper to taste
• yogurt and some chopped watercress to serve

Directions:

• Prepare all the vegetables.
• In a large stock pot heat up olive and add all of the vegetables, letting them stew gently until lightly softened but not colored (approx. 10 min).
• Add stock, season with salt & pepper and bring to boil.
• Cover, reduce the heat and simmer for approx. 30 min or until vegetables are soft.
• Take the soup off the heat and puree using a high speed blender until desired consistency.
• Taste and adjust seasoning and viscosity if required.
• Serve garnished with a swirl of yogurt and top with some chopped watercress.

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