A great winter warmer and comforter Jerusalem artichokes are the tuber of the plant resembling ginger root and is native to eastern North America. The Native Americans used it as a food source before the European arrival and was expanded to many regions around the world as the tuber persists for years after planting. Containing 2% protein and is not starchy a bonus to the hearty smell and flavour of this soup.
- 4 cups vegetable stock (homemade or packaged)
- 2 leeks – top leaves and roots removed, washed, quartered, sliced roughly
- 1 large garlic clove – peeled, rinsed, crushed
- 750g / 1.65lbs Jerusalem artichokes – washed, scrubbed, halved, diced roughly
- 3 tablespoons olive oil
- Prepare the stock if making homemade vegetable stock. Prepare the vegetables.
- In a large pot heat oil on medium. Add leek and garlic saute for 8 minutes mixing occasionally.
- Add Jerusalem artichokes mix well and cook a further 2 minutes.
- Add stock and bring to the boil on high heat.
- Reduce heat and simmer on low for 35 minutes covered.
- With a food processor or blender, blend till smooth. Serve.