Instructions

• Preheat the oven to 350°F (180°C). Arrange the ½-inch (1 cm) bread pieces in a single layer on a baking sheet. Drizzle with 1 tablespoon olive oil and toss or turn the pieces to coat evenly. Bake 5 minutes or until golden and crunchy. Remove from the oven and immediately sprinkle with ¼ teaspoon garlic powder and season with salt and pepper to taste; set aside.
• In a medium pot over medium heat, add 2 teaspoons olive oil and 1 tablespoon butter (or vegan butter). Heat until the butter melts.
• Add the diced onion and sauté, stirring occasionally, until soft and translucent (about 5 minutes).
• Add the thinly sliced Jerusalem artichokes and sauté 4–5 minutes, until they begin to soften.
• Add the minced garlic and cook, stirring, for about 30 seconds until fragrant.
• Pour in 750 ml vegetable stock. Increase heat to bring the pot to a gentle simmer. Once simmering, cover, reduce the heat to maintain a gentle simmer, and cook 20 minutes, until the Jerusalem artichokes are very soft.
• Remove the pot from the heat. Season with salt and pepper. Using a handheld (immersion) blender, blend the soup in the pot until just creamy and smooth—do not over-blend.
• Taste and adjust seasoning with more salt and pepper if needed.
• Serve the soup in bowls, drizzle with extra virgin olive oil, and top with the garlic croutons.