roasted jerusalem artichoke soup
This soup is the ultimate gut health tonic. Combining four sources of prebiotics – jerusalem artichoke, leek, onion and garlic – along with nourishing bone broth and anti-inflammatory turmeric, it’s a wonderful meal to help support your immune system in the Winter months (when jerusalem artichokes are in season).
If you’re tracking your own personal gut health with a kit such as the one I use from Microba (www.microba.com.au) you’ll be able to see first hand how a diet rich in prebiotics can increase your microbiome diversity and even restore certain gut bacteria that might be on the brink of extinction.
Just note that if you’re on a low FODMAP diet, these wonderfully rich sources of prebiotics should be treated with caution and may not be suitable for you.
Ingredients
500g jerusalem artichoke, scrubbed and cut in half (see Tips)
1 head garlic (skin on)
3 tbs extra virgin olive oil, plus extra to serve (see Tips)
1 medium leek, trimmed and washed, chopped
1 brown onion, chopped
500g cauliflower, broken into florets
1 piece (4-5 cm) fresh turmeric (optional), peeled and chopped
3 cups chicken bone broth (use vegetable stock for vegetarian/vegan)
Sea salt and pepper, to season
Micro herbs (such as broccoli sprouts), to serve (optional)
Spring onion, fresh or fried, to serve (optional)
Method
Preheat oven to 200C (180C fan). Line a baking tray with baking paper.
Place jerusalem artichoke and whole garlic head on prepared tray. Drizzle over half of the olive oil. Roast for 30 mins or until tender.
Heat remaining oil in a large saucepan. Add leek and onion and saute over medium heat until tender.
Add cauliflower, turmeric and broth and simmer, covered, over medium heat until cauliflower is tender.
Squeeze garlic flesh out of skins (skins can be discarded) and add to saucepan along with roasted jerusalem artichoke. Season as desired with salt and pepper. Using a stick blender, blend until smooth (alternatively, transfer to a heatproof processor and blend until smooth).
Serve, topped with micro herbs, spring onion and olive oil.
Tips
- Scrubbing is usually enough to clean Jerusalem artichoke, but if you prefer you can also lightly peel the knobbly points or any imperfections.
- To serve, you may wish to drizzle over some kefir, a dollop of yoghurt or a small knob of butter (in place of the olive oil), as preferred. (Not suitable for dairy-free)
Variation
Thermomix method (TM5):
Preheat oven to 200C (180C fan). Line baking tray with baking paper.
Place jerusalem artichoke and garlic on prepared tray. Drizzle over half of the olive oil. Roast for 30 mins or until tender.
Place leek and onion into mixing bowl and chop 4 sec/speed 6. Scrape down sides with spatula. Add half of the olive oil. Cook 7 min/100C/Reverse/speed 2 (with measuring cup removed).
Add cauliflower and turmeric and chop 5 sec/speed 5 (with measuring cup in place).
Add broth and cook 10 min/95C/speed 2.5.
Squeeze garlic flesh out of skins (skins can be discarded) and add to mixing bowl with roasted jerusalem artichoke.
Blend 45 sec/speed 10 gradually increasing speed from 1 to 10.
Serve, topped with micro herbs, spring onion and olive oil.
