If you are looking for a soup with an incredible depth of flavour, as well as getting to the guts of it (literally), this is it. The evidence is mounting around the benefits of Jerusalem artichokes on gut health. Why? Inulin. Acting as a prebiotic, inulin has the ability to stimulate the growth of beneficial bacteria. I love roasting the artichokes before blending them with the other ingredients – it really brings out a nutty depth and goes perfectly with sautéed leek.
Ingredients 12
1 kg Jerusalem artichokes, scrubbed, cut into 2–3 cm pieces
60 ml ghee, melted to room temperature
1 onion, medium, coarsely chopped
1⁄2 leek, medium, white part only, thickly sliced
1 stalk celery, coarsely chopped
2 garlic cloves, coarsely chopped
5 thyme sprigs
1.25 l vegetarian broth
180 ml almond milk
60 ml lemon juice, freshly squeezed
sea salt & white pepper, freshly ground, to taste
extra-virgin olive oil, for drizzling
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Method 4
Preheat the oven to 200°C (400°F/Gas Mark 6).
Arrange the on a roasting tray. Add 1 tablespoon of the and toss to coat evenly. Roast the artichokes for 45 minutes, or until golden brown and tender.
Melt the remaining in a medium saucepan over a low–medium heat. Sauté the , , , and for 4–5 minutes, or until softened. Add the roasted , , , and and bring to the boil. Reduce to a simmer and cook for 10–15 minutes, or until the vegetables are tender.
Remove from the heat and discard the . Using a hand-held blender, blitz the soup until smooth. Add the , season with salt and pepper and serve drizzled with some olive oil.
The Beauty Chef's tips
Jerusalem artichokes are a strong prebiotic, and for some people they can cause loud tummy rumbles and discomfort – especially if there is still a gut imbalance. So consume with care, especially if your digestive system is very sensitive.