Jerusalem artichoke soup

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.

Ingredients:

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

Method:

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.