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Prebiotic Leek & Jerusalem Artichoke Soup

Delicious Prebiotic Leek & Jerusalem Artichoke Soup for gut health, garnished with thyme and served warm.

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Delicious Prebiotic Leek & Jerusalem Artichoke Soup for gut health, garnished with thyme and served warm.

Introducing a soothing Prebiotic Leek & Jerusalem Artichoke Soup that not only tantalizes your taste buds but also supports digestive health. This soup features a harmonious blend of earthy Jerusalem artichokes and mild leeks, combined with fragrant thyme to enhance its flavor profile. Perfect for warming the soul, this comforting dish shines with its creamy texture while being easy to prepare. Enjoy it on cozy nights or serve it as a starter for elegant dinner parties, making this soup both a practical and gourmet choice.

Jerusalem artichokes are a fantastic source of prebiotics, promoting healthy gut bacteria and aiding in digestion. Leeks incorporate a subtle sweetness and numerous vitamins, such as A, C, and K, while thyme adds aromatic properties that may combat inflammation. Not only does this soup nourish the body, but it also provides a significant dose of fiber and essential nutrients, making it an excellent option for anyone looking to improve their gut health and overall well-being.

This soup is versatile enough to fit various occasions—serve it at family gatherings as a comforting appetizer, bring it to potlucks, or enjoy it as a nourishing meal during chilly weather. Pair with warm bread for a fulfilling lunch or dinner. With a simple preparation and minimal cooking time, it makes for a hassle-free dish for weeknight meals. Whether you’re looking to impress guests or simply care for your digestive wellness, this Prebiotic Leek & Jerusalem Artichoke Soup is an optimum go-to.

Delicious Prebiotic Leek & Jerusalem Artichoke Soup for gut health, garnished with thyme and served warm.

Prebiotic Leek & Jerusalem Artichoke Soup

Recipe by Lena Caldwell

Difficulty

Beginner

Servings

4 servings

Prep time

15 Mins

Cooking time

35 Mins

Ingredients

  • 500g Jerusalem artichokes
  • 2 leeks
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • Salt to taste
  • Pepper to taste
  • Fresh thyme

Instructions

  1. Begin by cleaning and peeling the Jerusalem artichokes, then slice them into small pieces.
  2. Chop the leeks into thin rings, discarding the tough green tops.
  3. In a large pot, heat a tablespoon of olive oil over medium heat.
  4. Add the leeks and sauté until soft and translucent, about 5 minutes.
  5. Add the Jerusalem artichokes to the pot and stir for another 3-4 minutes.
  6. Pour in 4 cups of vegetable broth and bring to a boil.
  7. Reduce heat and simmer for 25-30 minutes, or until the artichokes are tender.
  8. Add a few sprigs of fresh thyme and let cook for an additional 5 minutes.
  9. Using an immersion blender, blend the soup until smooth and creamy.
  10. Season with salt and pepper to taste, then serve hot, garnished with fresh thyme.

Nutrition Facts

Calories

180

Carbs

30

Protein

6

Fats

5