Low calorie energy booster full of beta-carotene

Simple and nourishing

Jerusalem artichokes are good prebiotics to feed the gut

Makes 4 portions.

1 tbsp. olive oil

1 onion chopped

4 garlic cloves chopped

2 tsp. fresh ginger root grated

350g (12oz) peeled pumpkin / butternut squash diced

300g (10.5oz) Jerusalem artichokes, diced

1.2 litres (2pints) water


Heat oil in large saucepan over medium heat and add onion, garlic and ginger. Cook for 5 mins until soft then add the vegetables and stir well.

Add the measured water and bring to boil, then cover, reduce the heat and simmer for 20 mins until veggies are tender.

If cooking in advance then you can bring to the boil, then turn off the heat and leave for an hour.

Season to taste, then blend until smooth using a hand blender or processor.

Enjoy x

By | 2017-11-24T12:50:26+00:00 November 24th, 2017|Recipes|0 Comments

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