Vegetable Soup with Jerusalem Artichoke and Mushrooms

For the vegetable soup, peel the greens, onion and Jerusalem artichoke tubers and chop them in a food processor (or chop them by hand).

Heat the butter in a pot and sauté the chopped vegetables in it. In the meantime, heat the vegetable soup and clean and finely slice the mushrooms.

Pour the soup over the sautéed vegetables, add the mushrooms and peas and simmer gently for about 20 minutes with the lid on.

Finally, season with magic salt and cayenne pepper and enjoy hot! Good luck!

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