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Creamy Beet Soup with Oven Baked Jerusalem Artichokes

We can sense spring already but until the new year treats us with its first colorful and fresh harvest we have to wait a little longer.

Nevertheless there still are some yummy winter veggies that are keeping us healthy and happy for a few more weeks.

3 large beets (either multicolored or just red beets)

1 apple

3 medium sized potatoes

2 large Jerusalem artichokes

1 onion

2 garlic cloves

200 ml white wine

100 g sour cream

1 tbsp fresh or dry thyme

vegetable oil or olive oil

toasted black and/or white sesame (optional as a topping)

Preheat the oven to 200° C.

Boil the Jerusalem artichokes for about 15 minutes. Pour off the water and let them cool down a bit.

In the meantime peel onion, garlic, beets, potatoes and apple. Dice the onion and garlic and set aside. Then chop beets, apple and potatoes into medium sized cubes.

Heat up 2 tbsp. of vegetable or olive oil in a pot and carefully sauté the diced onions and garlic. When the onions are translucent add the beets, apple and potatoes and slightly brown it all.

Deglaze with the white wine and let it boil for a minute.

Then add water so that all the veggies are covered, season with salt and pepper, put a lid on the pot and let it simmer until the veggies are soft.

While the soup is simmering, cut the Jerusalem artichokes into 5 mm thin slices. Place the slices on a baking tray. Drizzle with a bit of oil (approx. 1 tbsp.), thyme and salt and let it roast in the oven until the Jerusalem artichokes turn golden brown.

After the soup has simmered for 20 minutes remove the pot from the stove, add the sour cream and blend all the ingredients with a hand blender to a creamy soup. If the texture is too thick add a little bit more water and carefully season again.

Serve the beautiful pink beet soup and top off it with the oven baked Jerusalem artichokes, thyme and some toasted black and/or white sesame.


text and photos: Gianna Thiess