While this soups doesn't sound like much, it is actually incredibly tasty! Jerusalem artichokes (also called topinambour) are a fantastic prebiotic - the food which friendly gut bacteria feeds on. Plus they have a rich nutty taste, which makes them a wonderful winter ingredient. In this recipe, they remain raw to preserve enzymes and increase their goodness factor.
Prep time 20 min incl. cooking time
You will need, per person:
- 2 medium-sized potatoes
- 1 handful of dried boletus (or fresh if it's autumn)
- 1/4 cauliflower
- 1 big Jerusalem artichoke
- avocado oil or butter to serve
- roasted seed mix to serve
Peel and chop the potatoes into small cubes and place them to boil for 10 minutes.
While the potatoes are cooking, chop the cauliflower and add, with the boletus, to simmer for another 3 minutes.
Meanwhile, peel whatever you can from the topinambour but don't worry about the small bits of skin left. Chop into small cubes and place into a blender or kitchen robot. Add the contents of your pot (cooked potatoes, cauliflower and boletus) and blend.
Serve with a dash of avocado oil or teaspoon of butter and roasted seeds for decoration.