This is an easy to make, delicious creamy winter soup. I LOVE Jerusalem artichoke, it’s quite a gem – rich in inulin, a carbohydrate linked with good intestinal health due to its prebiotic (bacteria promoting) properties and also contain vitamin C, phosphorus, potassium and is a very good source of iron. Only drawback is it may cause some potent wind producing effects. Worth the risk I say.
If you’ve never tried them, don’t be shy, give them a go and you’ll be pleasantly surprised.
if you’re a fan of the global artichoke, I certainly am but it’s interesting to note that although they have a vaguely similar flavour, they are not related. Jeruselam artichokes are part of the sunflower family and look a lot like ginger. Not only are they delicious in soup but can be baked into chips or eaten raw grated on a salad. I buy mine from the farmer’s markets and they’re usually covered in dirt, so they require a good scrubbing when you get home. I can’t say I’ve seen them in the supermarket but some green grocers certainly stock them in the winter months.
Ingredients (serves 8)
3 tablespoon coconut or olive oil
3 garlic cloves, crushed
2 onions, diced
1 kg Jerusalem artichokes, scrubbed, cut into lcm pieces 1/2 tsp ground nutmeg
1 lt vegetable stock
Sea salt & ground black pepper
400g tin coconut milk
Heat oil in large saucepan over medium heat. Add the garlic and onions and cook for 2-3 minutes or until onion begin to soften. Add the Jerusalem artichokes and nutmeg and cook for 5 minutes.
Stir in vegetable stock and salt and pepper to taste. Bring to the boil. Reduce heat to medium and boil gently, covered, for 15-18 minutes or until artichokes are tender.
Puree in 2 batches in a food processor or straight in the pot with a hand held blender until smooth. Return soup to saucepan, add the coconut milk and stir over medium heat for 2-3 minutes to heat through. Do not boil. Serve accompanied by crusty bread.