This is one of my favorite vegan soups this time of year. Easy to prepare, smooth of texture, and filled with flavor, Jerusalem artichoke soup with roasted garlic has been a hit with us and our guests for years.  Better still, it’s another great homesteader recipe that cooks up with little oversight, keeps well and can be easily adapted. We often make a batch at the beginning of a week, add coconut milk and curry spices midway through and then even use the remainder as the base for a curry sauce. It freezes well, and can be made into ice … Continue reading Foraging Recipes: Roasted Garlic Jerusalem Artichoke Soup