Jerusalem Artichokes are an excellent source of prebiotic fibre, which means that they nourish the good bacteria in the gut. They are also a good source of minerals especially iron and potassium.
Jerusalem artichoke, leek and bacon soup
(makes approximately 4 serves)
- 1 leek (white part), sliced
- 1 garlic clove, crushed
- 2 rashes of bacon, diced
- 1 Tablespoon coconut oil or tallow
- 400g Jerusalem Artichokes
- 600ml homemade bone broth
- 1/4 teaspoon nutmeg
- Salt and pepper
- Prepare your ingredients. Use a peeler to take off any parts of the jerusalem artichokes that are extra brown. Then roughly cut them into small cubes.
- On medium-high heat, add the oil to a pan and cook the leek, garlic and bacon. Keep moving them around in the pan until they start to develop some yummy caramelisation.
- Add the Jerusalem Artichokes to the pan and stir through.
- Add the bone broth and bring to the boil. Then turn down the heat to medium-low, put a lid on the pan and simmer for 15-20 minutes or until the Jerusalem Artichokes are soft.
- Add the nutmeg and salt and pepper to taste.
- Remove from the heat and blend in a processor (or use a stick blender) until smooth. Alternatively, if you like a chunky style soup, no need to blend just serve and enjoy.