When I phoned my mom last week, the doctor in her reminded me that I had been eating unhealthy during the holiday season. She was right, what with all the parties and dining outs, it’s hard to pick what I ate, let alone controlling portions.
While I am not particularly keen on being on a diet, I am a strong believer that vegetables, when cooked right, can be just as tasty as any meat dishes.
I had a bag of Jerusalem Artichokes (also known as Sunchokes) from my last visit to the market. I usually roast them in duck fat. But this time, I decided to try something different.
This recipe is accredited to Simple Recipes by Elise Bauer.
- 2 tablespoon oilve oil
- 1/2 large onion, chopped
- 2 celery stalks, chopped
- 2 large garlic cloves, chopped
- 1.5 pounds Jerusalem artichokes, cleaned peeled and cut into chunks
- vegetable stock enough to cover the other ingredients in the pot
- Salt and pepper to taste
- Sauté onion and celery in olive oil on medium high until tender, but not browned.
- Add garlic and sauté for another minute.
- Add Jerusalem artichokes and vegetable stock and bring to a simmer.
- Reduce the heat to low. Cover the pot with a lid. Let it simmer for about an hour, till the Jerusalem artichokes begin to break down.
- Remove from heat and season with salt and pepper.
- Purée the soup in an immersion blender.
- Drizzle truffle oil on top.
- Season with more salt and pepper if needed.
I did not use any butter or cream in the recipe, so it is 100% vegan. Jerusalem Artichoke is naturally sweet, so this soup is sweeter than potato soup. I paired it with my favorite Kale Salad adopted from the Esalen Institute Cookbook. It was perfect.
Although Jerusalem artichoke is moderately high in calories, it contains zero cholesterol. It is one of the finest sources of dietary fibers. Good for gut health and lowering the risk of diabetes.