Tortellini vegan
137 recipes
Jerusalem artichoke soup with chickpeas
ingredients
servings
4
Extra virgin olive oil
to taste
Black pepper
to taste
Iodized salt
to taste
Parsley
1 sprig
Turmeric
1 teaspoon
Chili powder
1 teaspoon
Celery
1 stem
Leeks
1 unit
Garlic
2 wedges
Carrots
2 unit
Chickpeas
300 oz
Jerusalem artichokes
500 oz
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.
sponsor of the author
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.
