Jerusalem Artichoke Curry Soup

Jerusalem artichoke Curry Soup

500g Jerusalem artichokes
200g peeled potatoes
1 tsp bicarbonate
1L vegetable stock
2 tsp curry powder
Coconut milk
Pumpkin seeds
Croutons
Fresh curcuma (optional)
Cumin seeds
Salt & pepper

Wash and scrub the Jerusalem artichokes, no need to peel them, the skin is edible, then chop them into large cubes
Peel and chop the potatoes into large cubes
Bring some water to a boil, add 1 tsp of bicarbonate and then drop in the vegetables. Blanche* the vegetables for about 3 minutes scraping off the foam that appears on the surface of the pot
Remove the vegetables from the pot, toss the water away
Place the vegetables back into the pot then add 1 L of vegetable stock, cover and cook for 15 minutes
In the meantime, toast some bread, (I used raisin whole grain bread) and cut up into small cubes
Once the vegetables are cooked through, using a hand blender, blend the soup until desired texture is reached (feel free to add some water if the consistency is too thick to your liking)
Add the curry powder and mix
Serve the soup into deep bowls, garnish with a drizzle of coconut milk, some pumpkin seeds, croutons, cumin seeds, fresh curcuma, salt and pepper
Enjoy hot