As some of you might already know I’m a huge soup lover 🙂 Especially the thick pureed vegetable kind. And honestly I think I eat soup almost every single day during the colder months of the year. I’m especially a huge fan of soup for breakfast this time of year. This Jerusalem Artichoke Cauliflower Soup is a nightshade free version of my beloved Jerusalem Artichoke Soup from 2016.
Jerusalem Artichokes is one of those seasonal vegetables I look forward to every year. And this year has been even more special, because we could harvest them from our allotment garden. This year will however be the last year that we have our beloved allotment garden, which I’m still extremely sad about. But the reality just is, that we can’t keep up with the work any more. So next year I will only grow the few things I can in my very small garden here at home….. and who knows maybe there will be an experiment with Jerusalem Artichokes in big pots.
Now for the soup…. It is really straight forward. Clean and peel the Jerusalem Artichokes, cut them into smaller chunks and place them in a big pot together with the cauliflower, (rinsed) red lentils (optional), soup herbs and Histamine Friendly Bone Broth or Low Histamine Vegetable Stock. Bring to a boil, and let simmer for about 30 minutes. Then fish out the herbs and blend till you have a completely velvety smooth soup. Salt to taste and serve with a little extra virgin olive oil and a bit of toasted pumpkin seeds, or some chopped up parsley and a little crumpled feta cheese (if you tolerate feta cheese).
Note, Jerusalem Artichokes are very high in fiber and can be hard on the digestive system, if you are not used to a high fiber intake, you might experience some extra wind the next day. As noted above the lentils are optional. Pulses in general has been one of my problem foods, also the biggest reason why I’m neither vegetarian of vegan. I have focused on bringing back more and more pulses to my diet this year. And in periods it has been going great, but my system has to be stable for me to be able to tolerate them. If you like me have a bit of an issue with this food group, you can either leave them out, or replace them with yellow split peas (which is in general tolerated better). The yellow split peas need longer cooking time though, and I recommend you cook them before adding them to the soup pot. As the cauliflower can go a bit bitter if cooked for too long.
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A Nightshade free Jerusalem Artichoke Soup. Deliciously and velvety smooth, perfect for this cold season.
Ingredients
- 500 g Jerusalem Artichokes (cleaned and peeled / 17.5 oz)
- 500 g cauliflower (stem, florets and small leaves / 17.5 oz)
- 30–50 g red lentils (rinsed well / 1–2 oz)*
- 1/2 L Histamine Friendly Bone Broth (2 cups)*
- 1 L water (4 cups)
- A big bundle of soup herbs (I used a mix of parsley, thyme, celery, rosemary, and sage)
Instructions
- Clean and peel the Jerusalem Artichokes, cut them into smaller chunks and place them in a big pot together with the cauliflower, (rinsed) red lentils (optional), soup herbs, Histamine Friendly Bone Broth or Low Histamine Vegetable Stock and additional water.
- Bring to a boil, and let simmer for about 30 minutes. Then fish out the herbs and blend till you have a completely velvety smooth soup.
- Salt to taste and serve with a little extra virgin olive oil and a bit of toasted pumpkin seeds, or some chopped up parsley and a little crumpled feta cheese (if you tolerate feta cheese).
Notes
- Note, Jerusalem Artichokes are very high in fiber and can be hard on the digestive system, if you are not used to a high fiber intake, you might experience some extra wind the next day.
- As noted above the lentils are optional. Pulses in general has been/is one of my problem foods, I have focused on bringing back more and more pulses to my diet this year. And in periods it has been going great, but my system has to be stable for me to be able to tolerate them. If you, like me have a bit of an issue with this food group, you can either leave them out, or replace them with yellow split peas (which is in general tolerated better). The yellow split peas need longer cooking time though, and I recommend you cook them before adding them to the soup pot. As the cauliflower can go a bit bitter if cooked for too long.
- If you choose to make this recipe with my Low Histamine Vegetable Stock instead of my Histamine Friendly Bone Broth, Then add 1 L (4 cups) of vegetable stock and only 1/2 L (2 cups) of additional water.
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