Jerusalem Artichoke and Cauliflower Soup

Jerusalem Artichoke and Cauliflower Soup 

Turns out Jerusalem artichokes are great for your gut.

Ingredients

2 Tbsp. unsalted butter or olive oil

1 small celery rib, minced

1 medium leek, minced

2 cups chicken stock or vegetable broth 

1 cup cow's milk, or coconut milk

3 small garlic cloves, minced

1 lb. cauliflower, cut into 1-inch florets

8 oz. sunchokes, cut into 1-inch pieces

Bay leaf

3-4 thyme sprigs

Garnish with radishes, sprouts, grated beets, (think about some fermented vegetables here!).

Directions
In a pot that will hold 12 cups, melt 2 Tbsp. butter or olive oil. Add the celery and leek and cook over low heat until softened, about 3 minutes. Add the stock, milk, and garlic, and bring to a simmer over high heat. Add the cauliflower, sunchokes, bayleaf, and thyme and bring to a light simmer. Simmer over low heat until the cauliflower and sunchokes are very tender, about 20 minutes.

Be careful with hot soup. Working in batches, purée the soup in a blender until smooth. Return the soup to the pot to keep warm or serve. But remember to top with something fun: think fermented vegetables or radish sprouts.