Autumn Recipes

jerusalem artichokeJerusalem Artichoke Soup (great for digestive function)

  • 500g cleaned and peeled Jerusalem Artichokes
  • 2 cleaned carrots
  • 2 cleaned potatoes
  • 1 onion
  • 2cm ginger, peeled and grated
  • 750ml vegetable or chicken stock
  • 1 tbsp olive oil (+ 1 tbsp water to minimise oxidation)
  • For serving: A handful of toasted pumpkin or mixed seeds, 1 tspn olive oil & 1 tspn nori flakes.
  • Directions: Chop vegetables into 2cm chunks. Sweat all vegetables in oil and water until softened – should be approx. 10 mins, depending on freshness of ingredients. When vegetables are starting to soften, add the stock. Simmer gently for 20/30 mins. Leave for 5 mins to cool naturally. Whizz in with a blender, to obtain a smooth consistency. When ready to serve, add a handful of pumpkin seeds, a tspn of olive oil and nori flakes.

    Serving Tip: Serve with a couple of oatcakes, a slice of pumpernickel or rye bread

    Autumn meal suggestions

  • Venison stew with a courgette & leek salad
  • Butternut Squash roasted with seeds and herbs – served with sprouted bean salads
  • Plaice served with fermented artichoke & beetroot & herb salad leaves