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.