Carrot, Potato And Jerusalem Artichoke Soup - cooking recipe

Ingredients

500 g jerusalem artichokes, scrubbed, sliced
500 g carrots, sliced
500 g potatoes, sliced
1 medium onion, chopped
2 garlic cloves, crushed
75 g butter
1 dash olive oil
3 pints light stock
1/2 teaspoon chili powder
1/2 teaspoon paprika
1 teaspoon dried thyme
salt
fresh ground pepper

Preparation

Melt the butter with a dash of olive oil in a large pot and soften the onion for a few minutes, before adding the garlic.
After a few minutes add spices and herbs, the carrots, potatoes and artichokes, and let them sweat for 10 minutes on a low heat with the lid on.
Pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft.
You can the blend all or half of the soup. I personally prefer to leave some veggie chunks in mine!
Taste to check the seasoning, re-heat and serve.