Jerusalem artichoke cream soup with baked pumpkin
Ingredients
Servings 4- 260 g Jerusalem artichoke
- 100 g potatoes
- 30 g onion
- 5 g garlic
- 30 g leek
- 1.2 l vegetable broth
- 15 g olive oil
- 210 g coconut milk
- 8 pods of young peas (optional)
- 200 g baked pumpkin
- 8 g flax seeds
- watercress for decoration
- 120 g avocado
- salt to taste
- ground black pepper to taste
Cooking
Step 1
Jerusalem artichoke, potatoes, leeks, onions and garlic cut into pieces of arbitrary shape and fry in olive oil. Add vegetable broth, bring to a boil, salt and leave for 20-30 minutes, brew. Process with a blender until smooth, add coconut milk, mix and bring to a boil again.
Step 2
Cut the baked pumpkin into small pieces. Place pumpkin and avocado slices, green peas and watercress in a deep plate, sprinkle with flax seeds. Pour over the soup just before serving.