Jess and I have always loved leek-and-potato soup, so I tried to create a low-carb version. I actually think it came out better than the original – sweet, rustic, and delicious.
Jerusalem artichoke, also called sunchoke, is a root vegetable with a potato-like texture. Although not low in carbohydrates, Jerusalem artichokes are generally a better choice for diabetics than potatoes, since the tubers store the carbohydrate inulin* (not to be confused with insulin) instead of starch. Inulin isn’t broken down in the digestive tract, which means it has only a small impact on blood sugar.
- 2 pounds Jerusalem artichoke, peeled and sliced.
- 3 medium leeks (white & light green parts only) sliced
- 2 garlic cloves, minced
- 1 medium onion, minced
- 1 celery stalk, chopped
- 1/4 cup thyme leaves
- 1/2 cup olive oil
- 1 cup light cream
- Salt & pepper to taste
- Heat the oil in a large pot over a high flame. Add the onion, celery and leek and cook for 7 minutes while stirring. Add the Jerusalem artichoke, thyme and garlic and cook for another 7 minutes, and stir. Add 8 cups of water, bring to a boil, then lower flame and let it cook for 30 minutes. Make sure the Jerusalem artichoke is soft and remove from heat.
- Puree the contents of the pot using a hand blender until smooth, add salt and pepper, and return to the stove. Bring the soup to a boil, lower the flame and allow it to cook for 15 minutes.
- Stir in the cream, salt and pepper and continue cooking for a several minutes without letting the soup boil.
- Serve hot.
*For some, inulin is not well digested and may lead to flatulence or gastric pain.