Leek and Jerusalem Artichoke Soup

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Jerusalem Artichoke

Jerusalem artichokes make a magnificent soup base, and this variation of the classic leek and potato soup has a more earthy and nutty flavour thanks to the substitution of Jerusalem artichokes.

Nutrition

Jerusalem artichokes have very high levels of inulin, a carbohydrate with powerful prebiotic properties.

Inulin cannot digested in the stomach. It is passed to the bowels where healthy bacteria use it to grow and improve bowel function. However the downside can be wind production in many people.

Jerusalem artichokes are also very high in iron, and also have good quantities on potassium, phosphorus and vitamin C.

Preserving

Remember that soup is ideal for pressure canning. Follow my pressure canning link to find out how to save freezer space and save energy.


Leek and Jerusalem Artichoke Soup
Jerusalem artichokes are a magnificent soup base, and this variation of the classic leek and potato soup has a more earthy and nutty flavour thanks to the substitution of Jerusalem artichokes.
Leek and Jerusalem Artichoke Soup
Jerusalem artichokes are a magnificent soup base, and this variation of the classic leek and potato soup has a more earthy and nutty flavour thanks to the substitution of Jerusalem artichokes.
Servings Prep Time Cook Time
10people 20minutes 30minutes
Servings Prep Time
10people 20minutes
Cook Time
30minutes
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Instructions
  1. Finely chop the Onion, Leek and Garlic.
  2. Heat the oil and sauté the leek mixture until it starts to brown.
  3. Add the half the vegetable stock, yeast extract, bay leaves, rosemary and black pepper. Leave on a low heat while the vegetables are prepared.
  4. Peel and dice the jerusalem artichokes, 1-2 cm. Add to the pot.
  5. Add the remaining stock and stir.
  6. I used my muticooker and activated soup mode. However if cooking on a conventional hob cover the atrichokes with additional water, bring to the boil and simmer for 30 minutes. Check frequently to ensure enough water covers the vegetables and add more as necessary.    
  7.   Recover the bay leaves and dispose of them.
  8. Liquidise the broth with a hand blender until it reaches a smooth and creamy consistency.  Leek and Jerusalem Artichoke Soup
  9. Any remaining portions should be canned to enjoy another day. Find out how to do it following this http://veganseasonalrecipes.uk/preserving/pressure-canning/ pressure canning link.
Recipe Notes

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