Ingredients
- 4 carrots peeled & diced.
- same amount of Jerusalem artichokes peeled & diced, 1 onion, chopped
- Vegetable stock Olive Oil
- Salt & pepper
Instructions
- Sweat onions in olive oil until soft & golden then add the diced vegetables, stir to coat in oil then cover with stock and boil. When the vegetables are soft, blend and season to taste.
Notes
A simple soup.
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