Harness the power of "Prebiotic Priming" with this velvety, grounding soup. By leaving the skins on these regeneratively grown roots, you are introducing soil-based precursors that act as fertilizer for your internal garden.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Yield: 4 servings
Ingredients:
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1 lb Sunchokes (Jerusalem artichokes), scrubbed well (keep skins on)
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2 large Leeks, white and light-green parts only, sliced
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3 cloves Garlic, smashed
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4 cups Organic Mushroom or Vegetable Broth
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1 tsp Fresh Thyme
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2 tbsp Extra Virgin Olive Oil
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The Finish: A swirl of full-fat Coconut Milk or Cashew Cream
Instructions:
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In a large pot, sauté leeks and garlic in olive oil over medium heat until soft and fragrant (about 5 minutes).
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Add chopped sunchokes and thyme. Stir to coat in the oil.
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Pour in broth and bring to a boil. Reduce heat and simmer for 20 minutes until sunchokes are fork-tender.
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Using an immersion blender (or upright blender), puree until completely smooth. The skins will blend in, adding a rich, nutty flavor and vital minerals.
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Ladle into bowls and finish with a swirl of coconut milk and a crack of black pepper.
Crunchy Mama Tip: Sunchokes are one of nature's highest sources of inulin, a unique fiber that specifically feeds the "good guys" in your microbiome. This isn't just a soup; it’s a biological reset for your gut ecology.
