Creamy Jerusalem Artichoke Soup – Vegan version

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a pot over medium heat.

   ⚙ Pan-fryingStovePot
2. 2
   Add the onion and carrot and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 4
   Add the cumin and stir 1 minute.
2. 5
   Add the vegetables and stock and bring to a boil.

   Stove
3. 6
   Turn down the heat and simmer 25–30 minutes, until the vegetables is completely tender.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 7
   Blend with an immersion blender until smooth and creamy.

   Stick blender
5. 8
   Add the plant-based cooking cream and white pepper, season with salt and heat another 5 minutes.

   Stove

   💡The plant-based cooking cream or cheese goes in after blending, over low heat: a hard boil after adding them can make the soup separate.
6. 9
   Serve with the parsley.