Ok. Let's get this one out of the way. Yes, if cooked incorrectly and if you happen to be susceptible, jerusalem artichokes can make you, well, a bit trumpy. If you're vegan, this is already a supposed constant state of being so it's tricky to know how you could ramp things up still further with a portion of toot-inducing tubers. Frankly, it's never happened to me, so I'd give this a try as they are very yummy and a totally different kind of smokey, sweet, nutty taste. They can be mashed up, roasted, and here, I've made soup.
600g peeled and chopped Jerusalem artichokes
Two medium leeks, washed well and chopped
4 cloves garlic
1 apple, peeled, cores and chopped
Tbsp dried parsley
Tbsp dried chives
Tbsp vegetable oil
800ml vegetable bouillon
300ml Soya milk
In a large saucepan on a medium heat, turn the jerusalem artichokes, leeks, garlic, apple and herbs through in the vegetable oil for around five minutes. Then add the bouillon and simmer on a low heat for a good hour or so, until everything is really tender and well cooked through. One quick note on the bouillon – I've used that here rather than vegetable stock and it's always a bit salty, which is whey there's no added salt in this dish. If you're using stock, you might want to add a teaspoon of salt.
When the soup has simmered for a good long while, remove from the heat and blend well, then add the soya milk and continue to blend. Serve with fresh chives if you have 'em.