Jerusalem artichoke soup with Deli Oats™

3 people

prep time 30 min


  • 120 g Deli Oats™ Mushroom-Truffle
  • 500 g Jerusalem artichokes
  • 200 g floury potatoes
  • 1 vegetable broth cube
  • 2 garlic cloves
  • 2 dl cream
  • Salt
  • White pepper


  1. Peel the artichokes and potatoes and dice them. Sauté in olive oil with the garlic over medium heat in a pan. Season with salt and pepper.
  2. Add the vegetable broth cube and water until the roots are covered. Bring to a boil, cover, lower heat and simmer until the vegetables are soft, about 30 min.
  3. Transfer the ingredients to a blender, blend well. Return the artichoke mixture back to the pan. Add cream, and salt and pepper to taste. Cook just to heat the added cream.
  4. Heat the Deli Oats™ in a separate pan in oil and sprinkle over the portions. Enjoy!

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