Muneeza’s Jerusalem Artichoke Soup
Servings 4 servings
Ingredients
- 1 sweet onion
- 6 cloves of garlic
- 4 cups shiitake mushrooms
- 1 Tbsp coconut oil (optional)
- 2 cups Jerusalem artichokes (or sunchokes), chopped (can also substitute potatoes)
- 4-6 cups vegetable stock
- 1 Tbsp ground black pepper
- 1 pinch sea salt (or to taste)
Instructions
- Saute onions and garlic until lightly golden brown (use water or broth if oil free)
- Add the mushrooms and sunchokes (or potatoes) and continue sautéing until the mushrooms are a little soft
- Add vegetable stock and allow to simmer until the sunchokes (or potatoes) are cooked all the way through
- Then use a hand blender to puree. Add black pepper (and cayenne if you would like some heat)