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Jerusalem Artichoke, Celeriac and potato

Recipes, Winter Recipes

We grow all of these vegetables and this soup is a great winter warmer.

The Jerusalem artichokes are a little fiddly to prepare but they are worth it in flavour and nutrition. Same with Celeriac. It is one of the best sources of vitamin K which can help with improves calcium absorption, preventing bone loss. Recent studies also suggest that Vitamin K is a preventative against Alzheimers.

The ginger is essential. As well as being packed with vitamins and trace elements, Jerusalem artichokes contain inulin fibre. Its a pre-biotic and excellent for gut health. It can also cause a little gas – but the ginger helps with that.

2 tablespoons coconut oil
1 red onion
2 cloves garlic
1 knob of ginger – finely chopped
1 tsp cumin (toasted ground seeds are best)
500 g celeriac
500 g Jerusalem artichoke
250g potato
1 litre hot vegetable stock (Kale stock cubes are great)
Granted zest of 1 lemon to taste
Coconut milk or soya cream to finish
Salt and pepper to taste
Fresh coriander (cilantro) leaves
Chilli sauce, to serve
Peel and dice all the vegetables. Heat the oil in a large heavy pan over a medium heat.

Add the onion and cook for 10 minutes, stirring often, until soft.

Add the ginger, garlic, stir well and cook for a further minute or two. Add the cumin

Add the diced vegetables. The Jerusalem artichokes take a bit longer to cook than the celeriac and potato so chop them a bit smaller. Stir to coat in the spice mix then pour in the and the vegetable stock.

Bring to the boil then reduce to a simmer and cover. Cook for 20-30 minutes or until the vegetables are soft. Add the lemon zest. Blend until smooth. Stir in coconut milk or soya cream if you like a richer soup. The stock cube should provide sufficient seasoning if but taste and perhaps add a little black pepper.

Serve with freshly chopped coriander and chilli sauce if liked.