14oz(400g) jerusalem artichokes (aka sunchokes)peeled and sliced
4cups(1litre) vegetable stock
1cup(250ml) milkor vegan milk
Sprig of rosemary
Peel and chop the onion, and peel and slice the sunchokes.
Heat the butter in a large pan over a medium heat. Add the onions, jerusalem artichokes and cook, stirring often, until it all begins to brown and caramelise - about 15 minutes.
Remove a few tablespoons of the browned jerusalem artichokes and onion to reserve as a garnish, if desired.
Stir in the garlic and cook for a further minute, then add the vegetable stock and milk. Bring to the boil, then reduce the heat and simmer for 10 minutes.
Add the rosemary and simmer for a further 10 minutes. Skim off any froth that forms on the surface.
Remove the rosemary and puree the soup in a blender (don’t overfill, you may need to do it in batches) or with a hand held stick blender.
Divide into bowls and top with the reserved browned Jerusalem artichokes and a pinch of pepper.
Storing: Once cooled, this soup can be stored in an airtight container in the fridge for up to 5 days.Freezing: Freeze the completely cooled soup in a freezer-safe airtight container or ziploc bag for up to 3 months. Thaw in fridge overnight before reheating.Variations: Add a splash of truffle oil for an extra decadent flavor.Use a mix of your favorite herbs to flavor the soup in addition to rosemary and take out before blending. Tip: you can wrap the herbs in a small piece of muslin/cheesecloth before adding to the soup, to make it all easier to remove.Add a little swirl of extra virgin olive oil and cream before serving.In place of the milk, use your favorite plant-based milk. Use Vegan Chicken Broth instead of the vegetable stock. Spice it up with some cayenne pepper to your liking.Top it with a grating of parmesan cheese or a sprinkle of Vegan Parmesan Cheese for a salty bite.