Here is a twist on leek and potato soup using Jerusalem artichokes. This recipe is both gluten free and vegan and perfect for a cold winter’s night. Look out for Jerusalem artichokes at your farmers’ market in winter. These knobbly tubers, which look a lot like large root ginger, make a wonderful mash or in this case soup.

1 tbsp olive oil
½ onion, diced
1 leek, white part only, sliced
2 cloves garlic
500g peeled and roughly chopped Jerusalem artichoke
1 medium potato, peeled and roughly chopped
3 cups vegetable stock
1 cup water
white pepper

Heat the oil in a pot and add the onion, leeks and garlic. Cook until translucent then add the potato, artichokes, stock and water.  Simmer for approximately 20 minutes or until the potato and artichokes are soft. Add a pinch of white pepper and taste. It may need a little more salt depending on the stock you used.
Use a stick blender or pour into your blender and blend until silky smooth.
I served mine with garlicky croutons but some toasted pumpkin and sunflower seeds are great too.

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