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alanna brown nutritionist

Hi!

My name is Alanna. I am a Nutritionist, Recipe Developer and Food Stylist based in Melbourne.

On my blog I like to share healthy recipes and nutrition tips. 

Businesses can contact me for nutrition consultations, recipe development and workshops.

Thanks for stopping by!

Jerusalem Artichoke & Cauliflower Soup

Jerusalem Artichoke & Cauliflower Soup

This is the ultimate farmers' market inspired winter soup. Delicious and nutritious jerusalem artichokes and cauliflower make this one creamy and comforting.

Although white and seemingly devoid of nutrients, cauliflower is in fact packed with Vitamin C, potassium, fibre and folate, plus many more! Vitamin C is a key nutrient when it comes to strengthening immune health.

Jerusalem artichokes are a great nutty tasting vegetable to cook with as they are so versatile. I treat them like potatoes and they have always turned out delicious. They are a fantastic swap for other root vegetables in roasts, casseroles and soups. The beauty of the jerusalem artichoke is that they are very high in gut friendly probiotics, which are so important for strengthening your immune health this winter. There is a down side to this however, the starchy inulin in the jerusalem artichokes will pass through your body mostly intact until it comes into contact with bacteria in the colon and creates a lot of gas. So, this soup may make you farty. You could use more cauliflower and less artichoke if you want to try and minimise this, or just have a smaller serving. Although you may get farty, the benefits are great, so try not to be discouraged!

jerusalem artichoke and cauliflower soup

Jerusalem Artichoke & Cauliflower Soup

Serves 6

 

 


Ingredients

1 tbs unsalted butter, or olive oil

1 tbs olive oil

3 cloves garlic, diced

½ bunch spring onion, sliced

1 tbs sage

½ leek, sliced

250g jerusalem artichokes, sliced

2 cups vegetable/chicken stock

1 medium head of cauliflower, chopped

½ cup almond milk

1 cup watercress, optional

Salt & pepper

Method
  1. Melt the butter with the olive oil over medium high heat in a saucepan. Add the garlic, spring onion, leek and sage and cook until softened.
  2. Add the artichoke and cook stirring often, for about 10 minutes, until these also begin to soften. 
  3. Add the cauliflower and stir to combine. Pour in the vegetable stock, bring to boil and then simmer until the cauliflower has softened and stock reduced. Remove from heat and allow to cool slightly.
  4. Using a bar mix or food processor, blend the soup until smooth. Add the almond milk and reheat in the saucepan. Cook for a little longer to reduce the liquid if you prefer a thicker soup.
  5. Serve with parmesan, salt and pepper, a sprinkling of watercress and a piece of grilled cheese sourdough.
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