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Prep time:

1 hour

Time to cook

30 minutes

Good for:


Jerusalem artichoke Soup

This is from my friend Anette, who is so good at allergy-friendly food. This recipe is a brilliant starter a winter evening for guests.


500 g jerusalem artichokes, cut into slices
3 green onions, sliced finely
1/2 sweet potato cut into small slices
3 cloves of garlic, sliced finely
2 cm ginger sliced finely
1/2 tsp cumin seeds
500 ml good chicken stock
400 ml water
200 ml full fat lactose free cream
Sea salt
White pepper to taste
a small sqeeze of lime juice
chopped ruccola or basil for serving


Step 1

Start by preparing your chicken stock. Make it yourself as per the TIPS or in a pinch mix a really good gluten free stock cube with water and an instant miso soup

Step 2

heat the oil in a pan, add the cumin seeds and when they start crackling add the jerusalem artichokes, onion, ginger and garlic.

Add the water and stock and let it simmer for 25 minutes.

Step 3

Blend the soup and add the cream.
Taste for seasoning and let it come to boil. Leave to stand overnight or until time for dinner.

Step 4

Taste and adjust the seasoning. Pour a tbsp over each plate with the scallops and bring the rest of the sauce for your guests to add.


Add 2 cherry tomatoes to the sauce for additional acidity- add even a small de-seeded chili with your red pepper.

Just be careful with the heat. You want to taste the scallops.

This sauce is very good if you prepare in advance and just heat- up to 3-4 hours is fine. The flavors improve.

You can serve on cooked rice as a dinner. I quickly have more than enough of scallops, so I prefer to eat them as a starter, but it works as a main course- just add a green salad and the rice.

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