Vegan Jerusalem artichokes soup

Instructions

• In a medium pot over medium heat, heat olive oil and melt butter. Sauté the onion until it becomes soft and translucent.
• Next, add the Jerusalem artichoke and sauté for about 4-5 minutes to soften it. Then, add the garlic and cook for another 30 seconds.
• Pour in the vegetable stock and increase the heat to bring it to a simmer. Once simmering, cover the pot with a lid and lower the heat, allowing it to gently simmer for approximately 25 minutes until the Jerusalem artichokes are very soft.
• Remove the pot from the heat and season the soup with salt and pepper. Using a handheld blender, carefully blend the soup until it reaches a creamy and smooth consistency. Be cautious not to over blend it.
• To serve, drizzle some extra virgin olive oil over the soup and accompany it with homemade garlic croutons. Enjoy this delectable and velvety plant-based Jerusalem artichoke soup!