Ingredients

2 tablespoons olive oil
1 garlic clove, crushed
2 medium leeks, washed, trimmed, thinly sliced
750g Jerusalem artichokes, scrubbed, cut into 1cm pieces
1/2 teaspoon ground nutmeg
3 cups reduced salt chicken stock
Salt & ground black pepper
1/2 cup plain low fat Greek yoghurt
Sliced green shallots, to garnish
4 teaspoons toasted Pepita seeds
Small whole grain bread rolls, to serve

Method

Step 1 In large saucepan, heat oil over medium heat. Add the garlic and leeks and cooking 3 minutes, until leeks soften. Add the artichokes and nutmeg, cook for a further 5 minutes.
Step 2 Stir in chicken stock and salt and pepper to taste. Bring to the boil. Reduce heat to medium and boil gently, covered, for 15-18 minutes or until artichokes are tender.
Step 3 Cool slightly before pureeing with a stick blender until desired consistency is achieved. Add the yoghurt and stir gently over medium heat to warm through.
Step 4 Toast the pepita seeds in a hot pan until slightly browned, then serve soup garnished with pepita seeds, green shallots and accompanied by the bread rolls.

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