The vegetables used in this soup all have prebiotic qualities to help support a healthy balance of flora in the gut. It tastes good too!
Ingredients (Serves 2-3)
2 medium leeks cleaned well and sliced
1 chopped cooking onion
2 cloves garlic, finely chopped
4 good sized Jerusalem artichokes, peeled and cut into (approx) 1 cm3 pieces
1 vegetable stock pot
800 ml water
Approx 1 tablesp olive oil for sautéing vegetables
1. Gently sauté the garlic, onions and leeks until they are soft (about 3 mins)
2. Add in the Jerusalem artichokes and cook for a further minute or two, making sure vegetables don’t stick to the pan
3. Add the water and stock pot, bring to the boil and then simmer gently until the vegetables are soft and artichokes cooked through (about 20-25 mins)
4. Remove from heat and blend. I like to take out some of the unblended mix with some leeks and blend the rest. I then add the blended part to the rest and warm through. I like to see some vegetable bits in the soup but you can blend everything together if you like a completely smooth soup.
5. Serve with a swirl of cream or non-dairy alternative such as Oatley ‘Creamy Oat’ and some ground black pepper