Vegetarian 
medium 
4 People
A creamy, artichoke soup packed full of flavour, topped with a sprinkle of walnuts and paired with a fresh side salad, this dish is perfect to warm you up while watching the rain pour down on a cold winters night.
Upsize option - semi-dried tomatoes.
Upsize option - semi-dried tomatoes.
1. Bring 1.5L of water with stock cube to boil in a saucepan. Peel and dice carrots, parsnips and artichokes (see notes). Chop spring onions (reserve tops for salad). Add to saucepan as you go. Simmer for 10-15 minutes, or until vegetables are tender.
2. Chop walnuts and place in a frypan with 1 tsp oil, and 1 tsp honey. Stir and cook for 3-4 minutes, or until coated and golden. Season with salt and pepper to taste. Set aside.
3. Whisk together 2 tbsp olive oil, 1/2 lemon juice, 1/2 tsp honey and 1/2 tbsp dijon. Season with salt and pepper to taste.
4. Tear lettuce, slice cucumber, spring onion tops and pear. Drizzle with dressing to taste.
5. Use a stick mixer to blend vegetables until smooth or desired consistency. Stir in 3 tbsp of dairy. Bring to the boil and simmer for 2-3 minutes. Season with salt and pepper to taste.
6. Divide soup evenly between bowls. Top with walnuts. Serve with side salad.
Notes:
Cut off any small bumps on artichokes to help smooth out before peeling.
Upsize option - semi-dried tomatoes .
Toss through the salad to serve.
2. Chop walnuts and place in a frypan with 1 tsp oil, and 1 tsp honey. Stir and cook for 3-4 minutes, or until coated and golden. Season with salt and pepper to taste. Set aside.
3. Whisk together 2 tbsp olive oil, 1/2 lemon juice, 1/2 tsp honey and 1/2 tbsp dijon. Season with salt and pepper to taste.
4. Tear lettuce, slice cucumber, spring onion tops and pear. Drizzle with dressing to taste.
5. Use a stick mixer to blend vegetables until smooth or desired consistency. Stir in 3 tbsp of dairy. Bring to the boil and simmer for 2-3 minutes. Season with salt and pepper to taste.
6. Divide soup evenly between bowls. Top with walnuts. Serve with side salad.
Notes:
Cut off any small bumps on artichokes to help smooth out before peeling.
Upsize option - semi-dried tomatoes .
Toss through the salad to serve.
Carrots 3
Parsnips 2
Jerusalem Artichokes 600g
Spring onions 1/2 bunch
Walnuts 1 packet (50g)
lemon 1/2
Festival lettuce 1/2
Continental cucumber 1/2
Pear 1
From your pantry:
oil (for cooking + olive), salt, pepper, stock cube (1), dairy of choice (milk, cream or sour cream), dijon mustard, honey
Parsnips 2
Jerusalem Artichokes 600g
Spring onions 1/2 bunch
Walnuts 1 packet (50g)
lemon 1/2
Festival lettuce 1/2
Continental cucumber 1/2
Pear 1
From your pantry:
oil (for cooking + olive), salt, pepper, stock cube (1), dairy of choice (milk, cream or sour cream), dijon mustard, honey
