Vegetable soup

Two slithers of butter
Some oil spray
1 clove garlic
1 large onion
2 leeks
2 large carrots
About 400g jerusalem artichokes
2 largish potatoes
Pinch of salt
Liberal pepper
chilli flakes
Black forest ham (from LIDL)
Vegetable stock

Melt the butter, spray some oil and fry the garlic, onion and leeks for 5 minutes.

Peel and dice the jerusalem artichokes and potatoes, chop the carrots and cook for a further ten minutes.

Add some stock - around 500 ml I think but more depending on the thickness you want and the size of the pan.

Cook until the veg is soft, about 20 mins should do it.

Whizz in a food processor, liberally sprinkle sliced up black forest ham.

Even nicer the next day when the ham has been sitting in it.