Ingredients

• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter (or oil)
• 1 medium sweet onion
• 1 garlic clove
• 1 teaspoon fresh rosemary leaves
• 200 g Jerusalem artichoke
• 100 g cauliflower
• 100 g cooked chickpeas
• 1/2 liter vegetable stock

Serving suggestion:

• kale chips from 1 leaf
• walnuts, chopped and lightly roasted in a pan
• freshly ground black pepper

Preparation

1. In a small pot, heat the oil with butter, add the finely diced onion and fry occasionally stirring for about 2-3 minutes, add the garlic cut into thin slices and rosemary, fry for about 2 minutes.
2. Add the thinly peeled and diced Jerusalem artichoke and fry, stirring occasionally, for about 2-3 minutes. Then add the cauliflower cut into pieces, chickpeas and fry for another 2 minutes, gently seasoning with salt. Then pour the hot (!) stock and bring to a boil.
3. Cook for 15 minutes until vegetables are soft (they should not fall apart, be too soft). Blend the soup in a standing blender into a smooth cream, season with salt if needed.
4. Wash kale, cut the leaves from the hard center part, season with salt, pepper, coat in oil and arrange on a baking sheet. Bake for 10 minutes at 180 degrees C until crispy but not yet brown or burnt.