I used to avoid buying these odd-looking tubers because I didn’t know what to do with them. But they are a versatile winter vegetable that can be roasted, blended or, if particularly fresh, thinly sliced and eaten raw.
Neither an artichoke nor from the Middle East, this vegetable has a distinctive, though relatively mild, flavour that is perfect for a winter soup. Despite being a low-starch vegetable, when blended the soup has a luscious creamy consistency.
Jerusalem artichoke soup
2 tablespoons olive oil
1 onion, diced
1 – 2 cloves garlic
500 g Jerusalem artichokes, peeled and cut into even sized pieces
1 potato, peeled and cut into even sized pieces
1 parsnip, peeled and cut into small chunks (optional)
1 litre vegetable or chicken stock
A little freshly grated nutmeg or pumpkin seed oil to serve (optional)
Add oil to a heavy based saucepan over moderate heat, add the onions and sauté´ for a couple of minutes before adding garlic and the root vegetables. Stir for a further couple of minutes, before adding your stock. This soup is traditionally made with a good quality chicken stock, but those who don’t eat meat can use vegetable or a vegan “chicken” variety.
Simmer for 15 – 20 minutes, until the vegetables are cooked through. Allow to cool before pureeing in a food processor or with a stick blender. Reheat and adjust for seasoning – many commercial stocks don’t require added salt.
To serve add a little freshly ground nutmeg and/or a swirl of pumpkin seed oil, if you’d like
Tip: too salty? Add a boiled potato and whizz again.
This recipe is vegan, gluten-free and dairy-free. More great meal ideas in the recipe archive.