Michelle's Freefrom Jerusalem Artichoke and Coconut Milk Soup

Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free

The coconut oil and milk makes this a wonderfully smooth and silky soup. If you like Jerusalem artichokes, it is 'the business'!!Soup

Serves 6


  • 1 level tbsp coconut oil
  • 2 medium leeks finely sliced
  • 750g Jerusalem artichokes, well scrubbed and halved
  • 450ml coconut milk
  • 450ml water
  • Sea salt and freshly ground black pepper


  1. Melt the coconut oil; in a pan and gently sauté the leeks until they are starting to soften.
  2. Add the coconut milk and the water, bring to the boil, cover and simmer gently for 30 minutes or until the artichokes are soft.
  3. Purée in a food processor and season to taste.
  4. If it is too thick, ‘let it down’ with a little more hot water.

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