![](https://static.wixstatic.com/media/1da445_469eecb95d31447ea67f0801be17547d~mv2.jpg/v1/fill/w_288,h_162,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/1da445_469eecb95d31447ea67f0801be17547d~mv2.jpg)
![201808-Munchy.jpg](https://static.wixstatic.com/media/1da445_3eaeffadb41544a9b90794cce628e5a6~mv2.jpg/v1/fill/w_71,h_49,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/201808-Munchy.jpg)
Serves: 4
Preparation Time: 1 hour
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Ingredients:
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1000ml vegetable broth
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1 jerusalem artichoke
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3 small potatoes
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1 leek - green leaves
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50ml coconut milk or oat cream
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1 tablespoon tamari
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1 tablespoon rice or apple cider vinegar
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½ teaspoon nutmeg
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½ teaspoon garlic powder or roasted garlic clove
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Method:
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Prepare vegetable broth by adding 1000ml boiling water to stock powder or cube in saucepan. Stir so that cube or powder dissolves.
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Peel and chop potatoes and jerusalem artichoke and add to saucepan. Simmer for 20mins. until soft.
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Chop the leek (green leaves) and add to soup. Simmer for 5mins.
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Add coconut milk or oat cream, tamari, vinegar, nutmeg and garlic.
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Pour into high speed blender and blend until smooth or blend in the saucepan using a hand-held blender.
Penny recommends:
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Sprinkle with seeds, sesame and fresh herbs (e.g. coriander, parsley, chives) before serving.