Simply delicious carrot and artichoke soup

A tasty winter soup made from fresh, local, seasonal ingredients that makes a great starter or light lunch.

  • Preparation: 15 minutes
  • Cooking: 20 minutes
  • Portions: 6-8 portions, depending on the quantity of stock used
  • Food sources: The Larder at Burwash Manor (artichokes, oil); Mayflower Organics at the Cambridge market on Sundays


  • 1 red onion
  • 3 sticks of celery
  • 700g fresh Jerusalem artichokes (weight before peeling)
  • 450g carrots
  • 1.5 litres hot vegetable stock (I made mine, but you could use stock cubes)
  • A splash of creme fraiche (optional)
  • A handful of parsley


  1. Sling a medium, roughly chopped onion into a large saucepan, along with three sticks of celery and soften in butter/oil on a low heat for five minutes.
  2. Add the Jerusalem artichokes and carrots to the mix and let the veg sweat for a further ten minutes (put a lid on the pan)
  3. Add the hot vegetable stock, and simmer on a low heat for 20 mins, or until the vegetables are soft.
  4. Liquidise, and reheat very gently (seasoning to taste)
  5. Add creme fraiche and parsley to garnish (I couldn’t find either locally and didn’t have time to shop around, so i left this stage out)