I discovered this recipe in the weekend magazine from the Daily Mail and thought it would be a good way of introducing a new vegetable to my family – the Jerusalem artichoke. Cauliflowers are a staple ingredient in my fridge, but I have to admit, I’d never knowingly eaten a Jerusalem artichoke, and wouldn’t know what to do with it if I bought one!
This is such a simple and quick recipe to make and it’s surprisingly filling. It makes a great Sunday night soup if you’re after something to fill everyone up but you don’t feel like spending ages preparing a meal. The cooking time is only 15-20 minutes with another 10 minutes for preparing the veg. Serve with slices of sourdough or rye bread if you’re really hungry.
Time: 30 minutes
Serves: 4 as a starter or 2 as a main meal
To speed up the soup making even more, heat the coconut milk and vegetable stock to boiling while you're cooking the onions.
Cauliflower is a nutritious vegetable from the brassica family. It’s rich in Vitamins B1, B2, C and a good source of calcium, magnesium, phosphorus, potassium and sulphur. It can be eaten raw or cooked, but if you have problems with digestion, eating raw may cause bloating and/or excess wind.
Jerusalem artichokes are a high carbohydrate root vegetable from the sunflower family and are often eaten instead of potatoes. They’re high in inulin – pre biotic which helps feed the good bacteria in our guts and it’s high in fibre – helpful for constipation. It has a small amount of vitamins A, C and E with good amount of potassium, iron and copper.
Vegan, vegetarian, gluten free (if using tamari instead of soy sauce), dairy free, nut free.