Ingredients:

• 1 cup Jerusalem artichokes, peeled and diced
• 1 cup sweet potato, peeled and diced
• 1 cup carrots, peeled and diced
• 1 bunch spring onions, chopped
• 1/2 cup coriander, chopped or whole
• 4-5 sprigs fresh thyme
• 4 cups vegetable or chicken broth
• 100g Pumpkin seeds
• 100ml Greek Yoghurt
• Salt and pepper to taste

Instructions:

1. In a large pot, heat some olive oil over medium heat.
2. Add the chopped spring onions and sauté for a few minutes until they soften (add these at the end if you prefer a stronger, zingier onion flavour).
3. Add the Jerusalem artichokes, sweet potato, and carrots to the pot. Stir and cook for another 5 minutes.
4. Pour in the vegetable or chicken broth and bring to a boil.
5. Reduce the heat to low, add the fresh thyme sprigs, and let the soup simmer for about 20-25 minutes or until the vegetables are tender.
6. Remove the thyme sprigs from the pot and discard.
7. Using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender, be sure to blend in batches and allow the soup to cool slightly before blending.
8. Return the pureed soup to the pot and reheat over low heat.
9. Season with salt and pepper to taste.
10. Serve the hearty farm-style soup hot, garnished with fresh coriander, thyme leaves, pumpkin seeds and yoghurt, if desired.

Enjoy your delicious and comforting Jerusalem artichoke, sweet potato, and thyme soup!