Tortellini vegan
soups from Italy
Jerusalem artichoke soup with chickpeas
Jerusalem artichoke soup with chickpeas
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The soup of Jerusalem artichokes and chickpeas is simple and quick to prepare.
preparation
step 1
Wash and dry the Jerusalem artichokes and carrots, then peel and cut into cubes.
step 2
Clean a shank disedano and leek, then cut into thin slices.
step 3
In a heated saucepan 3-4 tablespoons of olive oil. Add the leek, celery and carrots. Let them soften for about 5 minutes. Aggiungete2 cloves of minced garlic and Jerusalem artichokes.
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step 4
Sprinkle with 1 teaspoon of red pepper and turmeric. Season with salt and pepper. Pour into the casserole 250-300 ml of boiling water. Mix everything. Cover with a lid and lasciatecuocere for circa20 min.
step 5
Add the boiled chickpeas. Turn off the heat. Now blend it all with an immersion blender.
step 6
Serve the soup with a sprinkling of freshly ground pepper and chopped parsley.