It’s well and truly winter now, but I did manage to dig up one last harvest before the snow and ice arrived.
This is one way of using some of that winter vegetable harvest up – a warming but simple soup.
Leek and sunchoke soup (serves 1)
| Ingredient | Calories per serving |
|---|---|
| 1 tsp butter or oil | 40 |
| 50g/2oz leeks, halved and sliced | 31 |
| 200g/8oz sunchokes/Jerusalem artichokes, roughly chopped | 146 |
| 300ml/10 fluid ounces vegetable stock | 12 |
| salt and pepper to taste | 0 |
Total calories per serving: 240
Method: Sweat the sliced leek in the oil or butter over a lowish heat until softened, then add the pieces of sunchoke and cook for another minute or two. Stir in the stock, bring to a simmer and cook until the sunchokes are soft (about half an hour). Blend to smoothness and season with salt and pepper to your taste.
5:2 food 
Jurusalum Artichokes! I want to grow these and thank you for what sounds like a delicious recipe. I have to grow them (and leeks) now.
Hi Kathy – once you plant them, you won’t get rid of them, so make sure you have plenty of room!!