Creamy Jerusalem Artichoke Soup
User Reviews
4.8
27 reviews
Excellent
Creamy Jerusalem Artichoke Soup
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This creamy, velvety Jerusalem Artichoke Soup recipe is a tasty way to use up seasonal sunchokes. Make it with simple pantry ingredients.
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Ingredients
- 2 tablespoons butter or oil
- 14 oz (400g) jerusalem artichokes (aka sunchokes) peeled and sliced
- 1 onion chopped
- 2 garlic cloves minced
- 4 cups (1litre) vegetable stock
- 1 cup (250ml) milk or vegan milk
- sprig of rosemary
Instructions
- Peel and chop the onion, and peel and slice the sunchokes.
- Heat the butter in a large pan over a medium heat. Add the onions, jerusalem artichokes and cook, stirring often, until it all begins to brown and caramelise - about 15 minutes.
- Remove a few tablespoons of the browned jerusalem artichokes and onion to reserve as a garnish, if desired.
- Stir in the garlic and cook for a further minute, then add the vegetable stock and milk. Bring to the boil, then reduce the heat and simmer for 10 minutes.
- Add the rosemary and simmer for a further 10 minutes. Skim off any froth that forms on the surface.
- Remove the rosemary and puree the soup in a blender (don’t overfill, you may need to do it in batches) or with a hand held stick blender.
- Divide into bowls and top with the reserved browned Jerusalem artichokes and a pinch of pepper.
Notes
- Storing: Once cooled, this soup can be stored in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze the completely cooled soup in a freezer-safe airtight container or ziploc bag for up to 3 months. Thaw in fridge overnight before reheating.
- Variations:Add a splash of truffle oil for an extra decadent flavor.
- Use a mix of your favorite herbs to flavor the soup in addition to rosemary and take out before blending. Tip: you can wrap the herbs in a small piece of muslin/cheesecloth before adding to the soup, to make it all easier to remove.
- Add a little swirl of extra virgin olive oil and cream before serving.
- In place of the milk, use your favorite plant-based milk.
- Use Vegan Chicken Broth instead of the vegetable stock.
- Spice it up with some cayenne pepper to your liking.
- Top it with a grating of parmesan cheese or a sprinkle of Vegan Parmesan Cheese for a salty bite.
Nutrition Information
Show Details
Calories
123kcal
(6%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
14mg
(5%)
Sodium
681mg
(28%)
Potassium
364mg
(10%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
529IU
(11%)
Vitamin C
4mg
(4%)
Calcium
61mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 681mg | 28% |
| Potassium | 364mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 529IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
27 reviews
Excellent
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