Sunchoke & Parsley Soup

• 2 tablespoons olive oil
• 1 leek
• 3 bay leaves
• 700 grams sunchokes, scrubbed or peeled and chopped
• 300 grams parsley roots (3 medium), scrubbed or peeled and chopped
• 2 sprigs rosemary
• 1 liter filtered water
• 1/2 teaspoon nutmeg
• sea salt + black pepper, to taste

1. In a heavy bottomed soup pot, add olive oil, leek and bay leaves and lightly cook stirring once or twice. Add sunchokes, parsley root and rosemary sprigs, stir everything together, cover and cook another 5 minutes until fragrant and slightly caramelised.
2. Add water, bring to a boil and let simmer on low heat around 20 minutes, or until the vegetables are tender.
3. Remove from heat; add nutmeg, salt and pepper and blend until smooth.
4. To serve: drizzle with a little walnut oil (or extra virgin olive oil), a few drops of fresh lemon juice, fresh parlsey and lightly toasted pumpkin seeds.

olive oil, leek, bay leaves, parsley roots, rosemary, water, nutmeg, salt

Taken from food52.com/recipes/32810-sunchoke-parsley-soup (may not work)