This soup is one of our favourites! Jerusalem artichokes are often underrated but to us they are perfectly delicious when in season. This soup is very good for your gut as it contains strong prebiotic properties that stimulate the growth of friendly bacteria in the body. Antioxidents are abundant so these root vegetables do you the world of good!
– 450g/1lb Jerusalem artichokes
– 150ml/5ozs olive oil
– 250g/8ozs onions cut into chunks
-600ml/20ozs vegetable stock
-Handful of finely chopped nuts of choice (not peanuts)
-Handful of mixed seeds ie pumpkin, sunflower, linseed and sesame
-Freshly grated nutmeg to taste
-Freshly ground pepper and salt to taste
-Good dash of cream if desired
1. Using a brush or clean scourer, rub the Jerusalem artichokes well to remove any mud so that they are left good and clean. Slice them into chunks.
2. Place the olive oil and onions in a large pan and fry until the onions are golden brown.
3. Add the cut up Jerusalem artichokes and stock to the fried onions and bring the mixture to the boil.
4. Turn down the heat, cover the pan and cook until the artichokes are soft.
5. Roast the seeds in an oven or in a dry pan
6. Remove the pan from the heat and blitz the mixture until it is smooth. If too thick add a little more stock to thin it to desired consistency.
7. Add the nutmeg, salt and pepper and taste for seasoning.
8. If a slightly more velvety soup is desired, add a good dash of cream to it before serving.
9. Sprinkle the mixed seeds on top.