Ingredients:

2 t cold pressed olive oil
3 large cloves garlic, minced
½ c onions, chopped
¼ t turmeric
½ c potatoes, diced
2½ c Jerusalem artichokes*, diced
½ c celery, chopped
2 t tomato paste
1 T packed parsley, chopped
1 T celery leaves, chopped
¾ t salt
1.5 litres of water

*  To prepare the artichokes, wash off the soil.  Clean the skin by scraping with a knife or a steel or copper scourer.  Rinse.

Method:

1. Put all the ingredients in a medium cooking pot.

2. Bring to the boil.

3. Lower heat to half.  Cook for 15 minutes.

4. Simmer for another 15 minutes. Check for the seasoning.

5. Blend the soup with an electric stick blender to a creamy consistency.