- 3-4 Tbsp extra-virgin olive oil (more for drizzling)
- 1 large onion, diced
- 450g Jerusalem artichokes, roughly chopped
- 3 large garlic cloves, finely chopped
- 1 Tbsp freshly chopped oregano (or 1 tsp dried oregano)
- 1 tsp sea salt (use less if using table salt)
- 1 tsp freshly ground black pepper
- 6-7 cups water
- 2 heaped tsp Rapunzel Organic Bouillon Powder
- 2 bay leaves
- 200g Kokihi (NZ spinach)
- A handful of broccoli florets
- A handful of chopped coriander (optional)
- Zest of 1 small lemon
- Juice of 1/2 small lemon (+ more to taste)
- 1 cup Ceres organic coconut cream (use coconut milk if not organic, as it has a similar consistency)
- In a large saucepan on medium heat, saute the onion in olive oil for 5 minutes.
- Add artichokes and sauté for a further 7 minutes.
- Season with salt, black pepper, oregano, garlic and saute for a further 7 minutes, gradually adding a half-cup of water as you go.
- Add the bouillon stock, remaining water, bay leaves, and gently simmer for approx 30 minutes, or till the Jerusalem artichokes are soft.
- Cut away the gnarlier stems and roughly chop the leafy greens. Add to the soup, along with broccoli, coriander, lemon zest, lemon juice, and coconut milk. Simmer for another 7 minutes.
- Remove the bay leaves (don’t forget) and, using a stick blender, blend until smooth and creamy. Taste and add a little extra lemon if needed.
- Ladle the soup into bowls, season with sea salt & black pepper, and drizzle with quality extra-virgin olive oil.
NOTE: Try health food stores, farmers' markets, or community gardens for Jerusalem artichokes.