With its nutty flavor and creamy texture, Jerusalem Artichoke Soup feels like an indulgence, but it disguises myriad health benefits in each velvety spoonful. This unusual fall tuber doesn’t turn many heads at the farmer’s market – it looks something like a gnarly potato – and while it won’t win a beauty contest, it does make an irresistible soup.
Here are a few of the benefits that make tucking into a big bowl so rewarding:
- Jerusalem artichokes are rich in inulin, a prebiotic fiber that stimulates the growth of bifidobacteria which battle harmful bacteria in the intestines, prevent constipation, and give the immune system a boost.
- Packed with B vitamins, particularly thiamine, which contribute to the proper functioning of the nervous system and muscles, carbohydrate metabolism and production of hydrochloric acid in the stomach, which aids in protein digestion.
- Jerusalem artichokes are digested slowly and therefore, do not cause rapid fluctuations in blood glucose levels. This can assist with reducing cravings and mood swings.
- Jerusalem artichokes outperform bananas as a source of potassium, a very important mineral that supports heart health and properly functioning muscles.
- An excellent source of iron, copper and vitamin C, Jerusalem artichokes promote healthy hair and skin.
Jerusalem Artichoke Soup
Adapted from Simplyrecipes.com
For Frizzled Leeks:
- Leeks, 2” piece from the white part cut into thin, julienne strips
- ½ cup coconut oil
- 2 Tbsp unsalted grass fed butter or ghee (substitute coconut oil if avoiding dairy)
- 1 cup chopped onion
- 2 celery stalks, chopped
- 2 large garlic cloves, chopped
- 2 pounds Jerusalem artichokes cut into chunks (If the skins are thin, leave them on. If thick, peel them.)
- 1 quart chicken stock (can substitute vegetable stock)
- Salt and black pepper to taste
- A sprinkle of sherry wine (optional)
Prepare these first so they have time to drain.
Melt coconut oil in a small frying pan. When hot, add the leeks, which will fry quickly. Once browned, remove the links and drain on a paper towel.
Heat the butter in a soup pot over medium-high heat and cook the onions and celery until soft, but do not brown them, about 5 minutes. Add the garlic and sauté for 1 minute. Sprinkle with salt.
Add the jerusalem artichokes and the chicken stock to the pot and bring to a simmer. Reduce heat and simmer, covered, until the jerusalem artichokes begin to break down, 45 minutes to an hour.
Puree the soup in a blender or with an immersion blender. Tip: With an upright blender, fill the blender bowl up a third of capacity at a time and hold down the lid while blending. Add salt to taste.
Place the soup into bowls, sprinkle with freshly grated black pepper and a few drops of sherry. Top with frizzled leeks.