One of my favorite fall foods is hearty artichoke (Jerusalem), potato and leek soup. This recipe is so warming, especially on a cold fall/winter night!
First I start out by washing all of my vegetables, especially the root vegetables since they usually have lots of dirt!
Here is a list of the ingredients to buy:
3 leeks
10-12 Jerusalem artichokes (you can add more if you grow them and have a lot)
3-5 medium to large potatoes
Sea salt (to your taste, everyone is different)
2 Bay leaves
Pinch of rosemary
3-5 cloves of garlic
1 tablespoon of organic butter
Sprinkle of oregano and basil
Any other spices to taste
1 medium onion
The best thing about preparing food is making it up as you go! I always smell my spices to determine if they would taste good in the dish. To me, this is the best recipe! Experiment as you make this soup! See what you like!
Cut up your leeks (make sure you wash them well since sand and rocks will get stuck in between the layers), potatoes and Jerusalem artichokes. Add to boiling water. Put all spices in and bring to a boil. Let boil for 5 minutes or so and then turn down to low. Cook this for 3-8 hours before you eat. The longer this soup simmers the better it will taste!
As you are nearing completion, give your soup a taste test! Add more sea salt if you haven't added enough. Also, add any other spice you think might add flavor t your soup. This taste is different for everybody. Now is the time to add the butter. Also, now is the time to add your cut up onion. Let your soup cook just until the onion turns soft.
Finally, ENJOY! You will be impressed by this nourishing and easy to make soup!
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Svea is a traditional Naturopath, classical homeopath and holistic doula. Her private doula practice can be found here.
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