Jerusalem Artichoke & Kale Soup with Apple & Walnut Dressing

Serves: 2-3                                    Prep and Cooking: 30 minutes


  • 200g potatoes
  • 350g artichokes
  • 1 medium carrot
  • 1 medium onion
  • 100g kale
  • 2-3 garlic cloves
  • handful of parsley
  • 2 medium apples

From the cupboard:

  • cooking oil
  • olive oil
  • salt to taste
  • 2 tablespoons honey
  • 50g walnuts

The Soup

  1. Peel and chop the potatoes, artichokes, carrot and onion. Boil with salt until tender. Blend with olive oil.
  2. While the roots are cooking chop the kale and stir-fry until softened. At the end mix with crushed garlic and parsley.
  3. Mix the kale with the blended soup.

The Dressing

  1. Grate the apples and place in a frying pan with minced walnuts, cooking oil and honey.
  2. Stir the dressing until the apples soften. Add boiling water and cook for about 10 minutes.
  3. Mix with balsamic vinegar to taste.

Recipe design and image by Pavlina