Interior Designers Hampshire, Surrey, London, Sussex, Cotswolds




By Katie Jenson-Hull  /  The Radiant Nutritionist




This really is like a hug in a bowl. Jerusalem Artichokes, with their white flesh provide a wonderful, sweet, nutty taste that has a hint of smokiness. When Jerusalem Artichokes are in season I make sure to maximise them in my diet, enjoying them weekly.  

Jerusalem artichokes (or sunchokes) are prebiotic rich and make for a delicious root veggie.

Prebiotics are less well-known when talking about gut health. Probiotics being the most heard off. Prebiotics are equally important though. Prebiotics are fibre compounds that feed probiotic bacteria. They keep your probiotic bugs happy and thriving in your digestive system.

An added bonus to Jerusalem Artichokes? They are a wonderful source of plant based iron.

The icing to this soup is the deliciously simple sourdough and rosemary croutons.



Serves 4

For the soup:  
400g Jerusalem artichokes peeled and sliced
1 brown onion chopped
2 garlic cloves chopped
1 litre chicken or vegetable stock
250ml cream (I used a plant based oat cream)

For the croutons:
3 slices of sourdough bread broken up into cube pieces
3 tbsp good quality olive oil
Good pinch of salt
2 tbsp of fresh rosemary chopped









1. Make the croutons first. Put the olive oil into a frying pan on medium heat. Don’t let the olive oil get too hot. Add the breadcrumbs. Follow with the salt and rosemary. Coat in the oil and allow to cook for 5-10 minutes, until golden brown.

2. In a large pan place a little butter and gently saute the onions. Add the Jerusalem artichokes and the garlic. Allow to cook for a few minutes. Add the stock and cream and season to taste with salt and pepper.

3. Bring to the boil and simmer for 20 minutes.

4. Finish by pouring the soup into a bowl and topping with the croutons. Enjoy!

I’m sending you much love with this soup and giving you a great big hug.
Katie x







Thank goodness for onepots. They really are a dream come true! Simply add all the ingredients and let them cook together with all the nutrients combining to form a delicious sauce.

This super simple and nourishing dish takes me back to my childhood. My mum would cook this up for us and was a firm favorite in my family home. Using Pork escalopes with apples and sage, allowing to cook all the ingredients together makes the meat so wonderfully tender. Using minimal ingredients, this dish is a wholesome easy win when time is short and nourishment needs are high.



Serves 4

4 Organic Pork escalopes
3 organic apples sliced with skin on
Handful fresh chopped sage
3 sliced potatoes
1 sliced onion
2 crushed and chopped garlic cloves
Seasoning to taste
700ml stock of choice - I used veggie stock






1. Gently sweat the onions and garlic with a little butter in a pan for a few minutes on a medium heat.

2. Place the pork, potatoes and apples in. Follow with the stock. Stir all the ingredients together. Leave it to gently simmer with lid on for 40 -45 minutes and allow to gently cook together.

3. Keep an eye on the bubbling pot and check there is enough liquid from time to time. Add a little more water/stock as needed.

4. Once everything is cooked through and tender, season to taste.



Katie x




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