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 artichokes have a bad reputation for “provoking wind”. They’re packed full of inulin, a powerful prebiotic and blood sugar regulator, which can really get the gut moving! There are many theories on how to reduce this side effect, one is to always peel them before cooking.  It’s a labour of love to do so, but using a teaspoon to scrape the thin skin off is the most effective.

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.

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