Diet: Dairy Free, Gluten Free, Nut Free, Paleo, Pescatarian, Soy Free, Vegan, Vegetarian
Serves: 4
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes

Description

Besides this soup being incredibly delicious, it also provides myriad gut health benefits, which any of those with digestive concerns such as IBS and IBD will rejoice to hear!

Jerusalem artichokes are high in a substance called inulin, which is a type of prebiotic soluble fibre. When consumed, this soluble fibre travels all the way through to our colon where it functions as a prebiotic food source for the many beneficial bacteria that reside in our gut.

Prebiotics are beneficial for the gut due to their ability to promote a more favourable community of microbes that are supportive to our overall health and wellbeing. Not only that, but these beneficial microbes are able to convert inulin into short-chain fatty acids (SFCAs), which are beneficial compounds that nourish the cells of the colon and can provide numerous other health advantages (Meyer et al. 2009).

Short-chain fatty acids have been shown to support digestive health in numerous ways. Butyrate (a type of SCFA), has been studied for its anti-inflammatory effects in the gut (Säemann et al. 2000). This is why they could be beneficial for those with inflammatory bowel disease (IBD), such as Crohn’s disease and ulcerative colitis.

What’s more, inulin can increase our digestive regularity (it adds bulk to the stool). It can increase bowel movements but slow our overall digestion, so that our body is better able to assimilate nutrients from the food that we eat. By regulating our digestion in this way, inulin may benefit those with symptoms of constipation or IBS.

Ultimately, Jerusalem artichokes are a delicious prebiotic food that supports gut health, and we couldn’t think of an easier way to get it into the diet than through a nourishing and yummy soup!

Ingredients

• 1/2 tsp coconut oil
• 1kg Jerusalem artichokes, peeled and chopped
• 1 white onion, diced
• 4 celery sticks, sliced (optional)
• 2 pints of vegetable stock (check the label if you have an allergy or intolerance)

Method

1. Melt the coconut oil in a large pan. Once heated, add the diced onion and celery (if using) and gently fry for 5 minutes.
2. Add the chopped artichokes and vegetable stock to the pan and simmer with a lid on for approximately 15 minutes, until the artichokes are soft.
3. Place all of the ingredients into a blender and blend until smooth. Now it is ready to serve and enjoy!

 

References:

Tancrede, C. (1992). ‘Role of Human Microflora in Health and Disease’, European Journal of Clinical Microbiology & Infectious Diseases, 11 (11), pp. 1012-1015, NCBI [Online]. Available at: www.ncbi.nlm.nih.gov/pubmed/1295753 (Accessed 13 July 2018).