Jerusalem Artichoke Soup

Heat the oil in a heavy saucepan and sauté the finely sliced shallots until translucent.

Add the garlic and sauté for one more minute continually stirring (be careful not to burn the garlic).

Add the Jerusalem artichokes and parsnips, and sauté for a few minutes over a gentle heat.

Add the stock gradually. You may not need all of it, as Jerusalem artichokes are very watery when cooked. Bring to the boil.

Season with salt and pepper, cover and cook for 30 minutes over a low heat until the artichokes and parsnips are very tender.

Purée the soup in a food processor or using a hand stick blender. Better yet, it is best to put through a blender so that you can gauge the amount of liquid required. If using a hand blender, pour out some liquid first (it’s easier to add liquid then to remove it later).

Add the coconut yogurt (if needed), taste and adjust the seasoning.

Remove the skin of the parsnips, discard, then continue peeling the parsnips so you get strips of the length of parsnip.

Pre-heat the sunflower in a medium deep saucepan. You will need to fill the saucepan half-way with oil. In batches, drop in a handful of the thinly sliced parsnips, and as soon as the vegetable crisp starts to change colour, remove from the hot oil using a slotted metal spoon. Place on kitchen paper and sprinkle with some sea salt, and repeat with the remaining batches.

Garnish the soup with the parsnip crisps.