Dr Clare Bailey’s Jerusalem artichoke and apple soup

Ugly and knobbly it may be, but this delicious vegetable is one of the best sources of much needed gut-friendly non-soluble and soluble fibre. You don’t even need to peel it because the best nutrients are in the skin. 

Jerusalem artichoke and apple soup
Chris Alack

SERVES 4-6

5 tbsp extra virgin olive oil
2 medium onions, peeled and finely chopped
2 garlic cloves, peeled and crushed
750g jerusalem artichokes or parsnips, scrubbed and cut into roughly 1cm slices
2 eating apples, well washed, quartered, cored and sliced
3 tsp ground coriander
600ml chicken or vegetable stock, either fresh or made with 1 cube
sea salt and black pepper
2 tbsp mixed seeds (around 20g), ideally toasted

1. Heat the oil in a large saucepan. Add the onions, garlic, artichokes, apples and ground coriander. Cover with a lid and cook gently for 15 minutes, or until the vegetables are very soft, stirring occasionally.

2. Add the chicken or vegetable stock and bring to a gentle simmer. Cover loosely and cook for 5 minutes, stirring regularly.

3. Remove the pan from the heat and blitz with a stick blender until smooth. (You can also let the soup cool a little and then blitz in a food processor.) Add enough cold water, around 200ml, to reach the right consistency, plus salt and pepper to taste.

4. Warm through gently, stirring constantly. Ladle into bowls and top with the toasted seeds.

Food styling by Clare Lewis. Styling by Sue Radcliffe.