Instructions

1. Peel and cut the Jerusalem artichokes and potatoes into cubes.
2. Add the veggies to a pot, and pour in the bone broth/bouillon. Add the herbs and a some salt.
3. Bring to a boil, and let it simmer for about 30 minutes.
4. Check the potatoes and Jerusalem artichokes with a fork to see if they are ready. They should fall off the fork.
5. Blend the soup with a hand blender, until it is smooth.
6. Salt to taste and serve with a drizzle of extra virgin olive oil and some toasted pumpkin seeds