Vegan Jerusalem Artichoke Cream Soup

Ingredients

• 4 Spring Onions
• 400 g Jerusalem artichokes
• 100 g knollensellerie (celery root)
• 1 Garlic clove
• 1 tbsp plant oil
• 600 ml vegetable broth (vegan)
• 200 ml soy cream (for whipping)
• Salt
• white pepper
• 1 tbsp Lemon Juice
• 1 beetroot
• plant oil (for frying)
• 1 tbsp toasted sesame seeds

Instructions

1. 1.

   Wash, trim and slice the spring onions into rings. Set aside a little green for garnish. Peel and dice the Jerusalem artichokes, celery root and garlic. Sauté everything with the spring onions in hot oil until translucent. Deglaze with broth and 100 ml cream, season with salt, pepper and lemon juice, then simmer gently for about 25 minutes until soft.

2. 2.

   Meanwhile peel the beetroot and cut into thin slices or shave it. Pat dry and fry in hot oil for 3–4 minutes until crisp. Drain on paper towels and lightly salt.

3. 3.

   Puree the soup finely and adjust seasoning. Serve in soup cups. Whip the remaining cream until fluffy and spoon over the soup. Sprinkle with sesame seeds and spring onions.

4. 4.

   Serve garnished with the chips.