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.
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.