Cream of Jerusalem artichoke soup
Here’s a vegan soup made with almond milk… You either like it or you don’t ^^
Seasons & months
Preparation
-
Step 1
Peel the Jerusalem artichokes and cut them into rounds.
Bring the almond milk to the boil in a saucepan. Drop in the Jerusalem artichokes and let them cook for a good half-hour. Be sure to turn the heat right down so the milk doesn’t boil over.
Add a glass of water at the end, along with a pinch of salt.
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
259
kcal
Protein
6,5
grams
Carbohydrates
40,5
grams
Fat
7,1
grams
Fibre
3,8
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
