• Rosie Weston

Jerusalem Artichoke Soup



As January is fast approaching I wanted to provide you with a delicious seasonal recipe which will help you to feel great after overindulging during the Christmas holidays.


Whats great about this recipe is that its made from seasonal vegetables, there is an abundance of Jerusalem artichokes in January as well as leeks and potatoes.


So what even is a Jerusalem artichoke? Well funnily enough its not actually an artichoke... the name is misleading! It belongs to the sunflower family. Or as my husband put it whilst we were in the supermarket that funny vegetable that looks like ginger.. yeah that one! ha!


So Jerusalem artichokes are pretty cool they actually don't come from Jerusalem either, sorry to disappoint! They are native to Central North America but are grown locally in the UK. I got mine from my local organic farm but I've seen them in Sainsbury's too. But whats cool about them is their inulin content, now you are probably also wondering what the heck is inulin (sounds like insulin but definitely not the same thing). Well don't worry I got your back. Let me explain!


Inulin is a type of fibre, but whats awesome about inulin is that our gut bacteria use it as food!! So inulin is called as a prebiotic because it feeds the little buddies in our gut! If you already struggle with bloating and pain in the digestive system this recipe may not be for you as inulin can sometimes make these symptoms worse.


This recipe is also vegan and gluten free. I try to aim to have around 6 meals (from lunch and dinner) that are vegetarian or vegan each week.


So here is the recipe, I hope you enjoy it and let me know if you make it!



Serves 4

Cook time: 40mins


Ingredients

900g Jerusalem artichokes

180g potato (about 1 potato)

230g leek (about 2 leeks)

1 small white onion

2 large garlic cloves

700ml vegetable stock

Olive oil for cooking

Optional: coconut or oat cream to stir through


Instructions

Start by peeling and chopping the artichokes. I used a normal peeler and wasn't too concerned about getting all the skins off. I then gave them an extra wash. Chop them up into approx 1-2cm chunks.

Continue to chop up the leeks, onion and potato.


In a large heavy bottom pan drizzle some olive oil. Add the onion and start to saute on a low heat. Add in the chopped up leeks, artichokes, potato and minced garlic cloves and sweat from around 10 minutes with the lid on or until the veg are starting to go soft. You might need to add a splash of water to the pan depending on how dry it is.


Once the vegetables have started to soften add the stock. I usually add enough to cover the vegetables. You can add more or less depending on how thick you like your soup, I like mine quite thick.


Bring the mixture to the boil then turn down and leave to simmer for another 10-15 minutes or until all the vegetables are soft.


Using a hand held blender, blend the vegetables in the pan. Alternatively transfer to an upright blender and blend until smooth.


Serve immediately!


The recipe is paired perfectly with my curry spiced crispy chickpea and kale salad recipe which you can find here: https://www.rosiewestonnutrition.co.uk/post/curry-spiced-crispy-chickpea-salad