The ‘ultimative Veihnachtsmenü’ (vegan Christmas menu) is a project arranged by five bloggers. Each blogger will prepare one course of this Christmas menu composed of salad, soup, appetizer, main course and dessert.
Until the 21st of December you can find the courses of the menu on the participants blogs.
We hope that you will get new ideas and inspirations for your own vegan Christmas menu. And even if you’re not celebrating Christmas you can find new recipes that you can cook for your friends or family.
This soup is the second course. The main ingredient for it is Jerusalem Artichoke -a root vegetable similar to potato, but with a sweeter and nuttier flavor.
Ingredients (serves 4 – 6 persons):
- 400 – 600 g Jerusalem Artichoke
- 2 medium sized potatoes
- 1 little onion
- 600 ml vegetable stock
- A splash of vinegar
- 100 ml plant cream (like soy cream)
- Sunflower oil for frying
- Salt and black pepper
- 1 little leek
- Bread for the croutons
- Olive oil
- 1 glove of garlic
- Peel the Jerusalem artichokes and potatoes and chop them into little pieces. Chop the onion, heat the sunflower oil in a deep pan or pot and fry the onions. Add the vinegar and after one minute put the Jerusalem artichokes and potatoes and add the vegetable stock.
- Chop the leek, wash it and fry it in a little pan with olive oil. Afterwards cut bread into little pieces and fry it in a little pan with olive oil and add garlic and salt.
- Cook the vegetables until they’re soft and then add the plant cream, salt and black pepper. Puree the vegetables with a blender, add water or vegetable stock, if you want the soup to be more liquid.
- Serve the soup and put the fried leek and bread croutons as a topping.
Tomorrow you can find the recipe for an tasty appetizer on Chely’s blog!
I hope to see you soon back on my blog