Jerusalem artichokes are regarded by some as a ‘superfood’, due to beneficial effects on the gut environment and liver function. They are packed with indigestible fibre, which is good thing; this contributes to the health enhancing effects. These nutty flavoured little fellas are also understood to help maintain cholesterol levels.

So the addition of loads of heart healthy garlic means this soup certainly qualifies as ‘healthy’!

There is no need to peel Jerusalem artichokes; in fact I believe it enhances the flavour.

Prep time: 10 minutes
Cook time: around 15 minutes
Heat oven: 180C/400F/Gas mark 6
Ingredients
Serves 4 people

  1. 300 – 400 gms Jerusalem Artichokes, scrubbed and chopped
  2. 4 cloves of garlic, peeled crushed
  3. 2 Tablespoons Rapeseed Oil
  4. 750 mls Bouillon stock

Method

  1. Heat oven: 180C/400F/Gas mark 6
  2. No need to peel the well washed Jerusalem artichokes, just chop them into 2 cms chunks.
  3. In a large bowl combine the oil and garlic
  4. Stir in the artichokes to coat well and turn onto a baking sheet and roast for 10 – 15 minutes until soft. Check after 10 minutes.
  5. When soft, remove and add to the blender with any remaining oil and garlic and 750 mls of vegetable stock/bouillon
  6. Blend really well until smooth
  7. Season with freshly ground salt and pepper if necessary
  8. Return to the pan to heat but not boil