Like everything we do at Functional Self, our recipes have been designed to help you achieve your optimal state. The foods we eat impact our energy levels, mood and cognitive ability, as well as supporting a healthy gut microbiome. We wanted to create a recipe series that focuses on nutrient-dense real foods that will help you reach your highest level of health and vitality. Functional Self recipes are packed full of nourishing ingredients and will help to provide a clear path ahead for clean eating, regardless of your starting off point. 


Jerusalem artichoke & carrot soup

• Level: Easy
• Time: 40 minutes
• Makes: 4 servings

Jerusalem artichokes often get overlooked and aren’t as commonly used as other veg. However when roasted or cooked in soup they become creamy, and their slightly sweet and nutty flavour is outstanding. 

They are also a great source of prebiotic starch, which helps nourish beneficial bacteria in the gut. This easy soup is perfect for batch cooking, simply freeze in portions then defrost and reheat in a pan for a meal that’s ready in under 5 minutes. The fried veggie slices add a really nice finishing touch.


• 400g peeled carrots
• 600g peeled Jerusalem artichokes
• 1 medium onion, roughly chopped
• 100g celery, roughly chopped
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon sea / Himalayan pink salt
• Parsley to garnish (optional)
• 2 tablespoons coconut oil (or ghee) 


1. Heat the oil in a large pan and cook the onion and celery on a low- medium heat for 10 minutes. Meanwhile peel and chop the carrots and artichokes into chunks approx. 1/2 inch thick. 

2. Stir in the rosemary, thyme, salt, carrot and artichokes. Cover and reduce the heat to low, and cook for a further 5 minutes. 

3. Add 800ml water, bring to the boil, reduce heat, cover and simmer for 20 minutes. 

4. Use a blender to blend the soup in batches, for safety ensuring the blender is no more than half full at any one time. If the soup is too thick add a little more water. If too thin you can add back to the pan and cook uncovered until it reaches desired consistency. 

5. For an optional garnish take a few thin slices of carrot and Jerusalem artichoke and fry in a little oil for 5 minutes. Add chopped parsley and a drizzle of extra-virgin olive oil or MCT oil to further boost the healthy fats.