I’ve been looking forward to the start of the season for Jerusalem artichokes and last week I saw them at the market for the first time. I wanted to make a sort of loaded potato soup but with Jerusalem artichokes. To make the quinoa crunchy, I first boiled it and then roasted it in the oven with some spices. Love the flavor that the smoked paprika gives the quinoa. Also topped the soup with some kale chips and store-bought fried onions.
This recipe serves 2.
Ingredients:
For the crunchy smoked paprika quinoa:
1/3 cup of quinoa, I used a mix of white, red and black
1 tablespoon of olive oil
½ teaspoon of smoked paprika
Pinch of celery salt
Pinch of onion powder
Pinch of celery salt
Pinch of garlic powder
Pinch of salt
For the kale chips:
1 cup of shredded kale
1 tablespoon of olive oil
Pinch of cayenne
Pinch of salt
For the soup:
1 tablespoon of olive oil
2 garlic cloves, minced
1 white onion, chopped
750grs of Jerusalem artichokes, peeled and chopped
1 litter of vegetable stock
250gr of cream
175grs of shredded Gouda or any cheese you would like
Salt to taste
Extra:
½ a cup of crispy fried onions, I bought already made (optional)
Preheat your oven to 180C/350F. Line your oven sheet with parchment paper.
Start by making the quinoa. Rinse it under cold water and then place it in a medium pot. Add about 1 ½ litters of boiling water and let it cook over medium heat for 12 minutes. Then drain it.
Transfer the cooked quinoa into a bowl. Add the olive oil, spices and mix well. Spread it in a single layer over your prepared baking sheet. Roast it for 20 minutes, then stir it. Finally roast it for an extra 10 minutes. Transfer the quinoa to a small bowl and set it aside. Lower your oven temperature to 150C/300F.
Star making the soup. Pour one tablespoon of olive oil in a medium pot. Once the oil is hot, add the onions and cook them until they become translucent. Then add the garlic and cook for an extra minute. Add the Jerusalem artichokes and the vegetable stock. Let it cook for 20 minutes.
While the soup is cooking, start making the kale chips. Massage the kale with olive oil, cayenne and salt. Line your oven sheet with parchment paper and spread the kale in a single layer. Bake for 15 minutes. Then set it aside until ready to serve.
Going back to the soup; once the 20 minutes are done, add the shredded cheese and blend it until smooth. Finally add the cream, mix well and add salt to taste.
Serve the soup with some crunchy quinoa, kale chips and fried onions.
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