• 3 tbsp vegetable oil
• 1 onion, finely diced
• 1 sprig rosemary, stems removed
• ½ tsp ground nutmeg
• 2 Jerusalem artichokes, peeled, roughly diced
• 1 potato, peeled, roughly diced
• 1 L vegetable stock
• Salt and freshly ground black pepper, to taste
To serve
• 2 carrots, peeled and shredded
• 2 green onions, thinly sliced
• Juice of ½ lemon
• 1 tbsp olive oil
PREPARATION
Begin by heating the vegetable oil in a large pot over medium heat. Next, add the onion, rosemary, and nutmeg, and sauté them until translucent, remembering to stir occasionally.
Following this, add the turnips and cook for 2-3 minutes. Then, incorporate the potato and vegetable stock into the pot. Increase the heat to high and bring the mixture to a boil.
Once boiling, lower the heat and continue to simmer until the vegetables are tender, which typically takes about 30 minutes. Meanwhile, prepare the salad by tossing it in a medium bowl and set it aside. Once the vegetables are tender, puree the soup until it reaches a creamy and smooth consistency.
Finally, when ready to serve, ladle the soup into bowls and top each serving with the toasted seeds.
