Even though the sun is shining, I’m making soup! And that’s in part because I’m using the last of my allotment Jerusalem artichokes, but also because the UK weather is so unreliable it might be sunny and 20°C today, but tomorrow it could be dark, cold, and possibly even snowing! So I’m doing myself a favour and putting some of this away for a rainy day which could be right around the corner.
This soup is also great at packing in some vegetables, providing you with 3 of your 5-A-Day, as well as being a source of prebiotics in the form of inulin from all the vegetables used.
Makes 4-5 portions
Ingredients
- 600g Jerusalem artichokes
- 1 whole cauliflower
- 1 large onion
- 4 tbsp extra virgin olive oil
- 1 bulb of garlic
- 10 sprigs of thyme
- 1 vegetable stock cube
To serve
- Toasted sourdough
Method
- Roast the artichokes with 1 tbsp olive oil for 1 hour, the cauliflower florets with the garlic and onions and 1 tbsp olive oil for 45 minutes, and the cauliflower leaves with 1 tbsp olive oil for 20 minutes.
- Add the artichokes, cauliflower and onions to a large pan and cover with water and bring to the boil. Squeeze the garlic out from the paper and add to the pan along with the stock cube and season with pepper.
- Blend till smooth and serve with toasted sourdough.
