Jerusalem artichoke and lentil soup

• 10 Jerusalem artichokes
• 2 medium brown onions, chopped
• ½ cup white wine
• 4 cloves garlic, chopped
• 1 tbsp ginger, chopped
• 1 cinnamon quill
• ½ tsp ground nutmeg
• 2 tbsp olive oil
• 1 tsp sea salt
• 2 cups cooked brown or green lentils
• 2 cups vegetable or chicken stock
• 2 cups purified water
• black pepper to taste

In a heavy-based saucepan, sauté onions, oil, spices and artichokes for five minutes before covering with liquids and simmer for 20 minutes or until soft. Remove cinnamon quill before blending in a food processor until creamy. Return to saucepan and add lentils. Simmer over a low heat. Serve with cracked black pepper. Serves 4

“I believe in using words, not fists … I believe in my outrage knowing people are living in boxes on the street. I believe in honesty. I believe in a good time. I believe in good food. I believe in sex.” –
Bertrand Russell