Potato, white bean & Jerusalem artichoke soup

This soup is the epitome of wholesome — comforting, nourishing and packed with flavour. The crunchy, salty toppings add that much-needed texture, so you're not left feeling like you're eating baby food.

Jerusalem artichokes are one of the richest sources of prebiotic fibre, helping to nourish the beneficial bacteria that live in your gut. If you're new to them, it's worth starting slowly, as they can be a little enthusiastic in the digestion department - especially when paired with legumes. But their earthy, nutty flavour is what really makes this soup special.

SERVES: 4–6 PREP TIME: 10 MIN TOTAL TIME: 50 MINS

INGREDIENTS

200g guanciale, diced into small batons (flat pancetta or bacon will work too)

2 tbsp Extra Virgin Olive Oil (EVOO)

1 large onion, diced

4 cloves garlic, diced

2 bay leaves

Few sprigs of thyme

500g Jerusalem artichokes, cleaned and chopped into large chunks

500 grams Dutch Cream potatoes (or other floury variety), peeled & chopped in large chunks

1 parmesan rind, plus a lot of grated parmesan to garnish

1 litre good quality chicken stock or broth

400g tin cannellini beans, drained and rinsed

1 tbsp white wine vinegar (or lemon juice)

200ml cream (optional, but very much encouraged)

Fresh chopped parsley to garnish

S&P

METHOD

In a large pot fry off the guanciale in a little bit of EVOO over medium-high heat until the fat has rendered and then remove it onto paper towel using a slotted spoon to use later as garnish, leaving the pork fat behind.

Add in the onion, garlic & herbs and cook until soft & really aromatic. You don't want these to burn or colour too much.

Add in the potatoes, artichokes & parmesan rind and give a good stir so they all get covered in the fat. Pour in chicken stock, ensuring all the veggies are just covered. Turn the temp down & put on the lid allowing to simmer quietly until the veggies are fork tender.

Add in the cannellini/white beans & allow them to heat through, before removing the pot from the heat & blending until smooth (safely!).

Stir in the cream if using, add the white wine vinegar & season to taste with S&P.

Ladel into bowls & garnish with a drizzle of EVOO, parsley, guanciale bits & lots of parmesan. Serve immediately.

Buon appetito 🍋