Carrot, Potato And Jerusalem Artichoke Soup

• 500 g jerusalem artichokes, scrubbed, sliced
• 500 g carrots, sliced
• 500 g potatoes, sliced
• 1 medium onion, chopped
• 2 garlic cloves, crushed
• 75 g butter
• 1 dash olive oil
• 3 pints light stock
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1 teaspoon dried thyme
• salt
• fresh ground pepper

1. Melt the butter with a dash of olive oil in a large pot and soften the onion for a few minutes, before adding the garlic.
2. After a few minutes add spices and herbs, the carrots, potatoes and artichokes, and let them sweat for 10 minutes on a low heat with the lid on.
3. Pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft.
4. You can the blend all or half of the soup. I personally prefer to leave some veggie chunks in mine!
5. Taste to check the seasoning, re-heat and serve.

onion, garlic, butter, olive oil, light stock, chili powder, paprika, thyme, salt, fresh ground pepper

Taken from www.food.com/recipe/carrot-potato-and-jerusalem-artichoke-soup-264456 (may not work)