JERUSALEM ARTICHOKE SOUP

Starter

Jerusalem artichokes make a delicious early spring soup. They are rich in a non starchy carbohydrate, inulin, which encourages the formation of healthy bacteria in the gut.

Jerusalem artichokes provide a good source of vitamin B1, folic acid, iron and copper; also magnesium, selenium, phosphorus, all nutrients which are vital for healthy metabolism.

Be sure to use good quality vegetable stock; a soup is as good as the stock from which it is made.

Serves 4

1 kg. Jerusalem artichokes, washed, but not peeled
1.2 litres good, home made vegetable stock (vacuum packed stock if necessary)
1 onion, peeled and roughly chopped
2 cloves garlic, peeled
3 sticks celery, chopped
1 lemon, juiced and a little grated zest
1 tsp. ground cumin

For the garnish

4 tbsp. plain, low fat, bioactive yogurt
2 tbsp. freshly chopped parsley

1. Place all ingredients in a large, covered pan and simmer very gently until completely soft and tender.
2. Cool, then drain the liquid and reserve.
3. Liquidize with half of the stock until smooth, then slowly add the remaining stock.
4. Return soup to saucepan and heat gently to simmering point.
5. Serve immediately in warm bowls, garnished with a swirl of yogurt and a sprinkling of parsley.