This is a spicy winter soup, using seasonal root tubers and preserves from summer.
Ingredients : Jerusalem artichokes, a can of tomatoes, chili pepper sauce, paprika spice, olive oil, Savoy cabbage.
Method : Clean up the Jerusalem artichokes, remove roots, and skin too, if you prefer, and boil in water in a saucepan for 20 minutes or so until they start to become tender. Remove them from the hot water and chop into small pieces.
Replace the water in the saucepan, and add the chopped Jerusalem artichokes, and all the other ingredients except the cabbage. Blend the soup and allow to bubble over heat for another 20 minutes.
Meanwhile thoroughly wash the Savoy cabbage and mince it.
When the soup starts to smell like fresh daisies or lilies (this is a very personal assessment), turn off the heat and serve the soup in a bowl with the minced cabbage on top.
Season to taste.