Soup season: Jerusalem artichoke soup with homemade sourdough croutons recipe

Simple, nourishing homemade soup season is here. This Jerusalem artichoke soup is like a hug in a bowl. Jerusalem Artichokes, with their white flesh, provide a wonderful, sweet, nutty taste that has a hint of smokiness.  When Jerusalem Artichokes are in season I make sure to maximise them in my diet, enjoying them weekly.  

Jerusalem artichokes (or sunchokes) are prebiotic rich and make for a delicious root veggie. Prebiotics are less well-known when talking about gut health.  Probiotics are the most heard of. Prebiotics are equally important though. Prebiotics are fibre compounds that feed probiotic bacteria. They keep your probiotic bugs happy and thriving in your digestive system.  A bonus to Jerusalem Artichokes? They are a wonderful source of plant based iron. The icing to this soup is the deliciously simple sourdough and rosemary croutons.

Serves 4

Recipe

For the soup

400g Jerusalem artichokes peeled and sliced

1 brown onion chopped

1 celery stick chopped

2 garlic cloves chopped

1 litre chicken or vegetable stock

250ml cream

Seasoning

For the croutons

3 slices of sourdough bread broken up into cube pieces

3 tbsp good quality olive oil

Good pinch of salt

2 tbsp of fresh rosemary chopped

Method

Make the croutons first. Put the olive oil into a frying pan on medium heat. Don’t let the olive oil get too hot.  Add the breadcrumbs.  Follow with the salt and rosemary.  Coat in the oil and allow to cook for 5-10 minutes, until golden brown.

In a large pan place a little butter and gently saute the onions.  Add the Jerusalem artichokes, celery, and the garlic.  Allow to cook for a few minutes. Add the stock and cream and season to taste with salt and pepper. 

Bring to the boil and simmer for 20 minutes.  

Finish by pouring the soup into a bowl and topping with the croutons. Enjoy!

I’m sending you much love with this soup and giving you a great big hug.

Katie x x