Creamy, vegan Jerusalem artichoke and apple soup
User Reviews
5
Creamy, vegan Jerusalem artichoke and apple soup
Description
The Creamy, vegan Jerusalem artichoke and apple soup combines Jerusalem artichokes and Granny Smith apples to create a balanced and flavorful vegan dish. After sautéing the leeks in olive oil until softened, the Jerusalem artichokes cook gently before being simmered with water, thyme, bay leaf, and apples. Once tender, the solids are blended with fresh thyme leaves to a smooth consistency, resulting in a creamy texture without dairy. The cooking method highlights the natural sweetness of the apples alongside the nutty, slightly sweet Jerusalem artichokes, while the herbal notes provide subtle complexity.
This soup serves well as a warming starter or light meal during colder months, offering a mild yet satisfying taste and a smooth mouthfeel. The inclusion of lemon juice adds brightness, and optional vegan yogurt or sour cream can be stirred in to enrich the soup for those desiring a creamier experience.
Ingredients
- 1 tablespoon olive oil
- 2 leek
- 1 lb Jerusalem artichoke also known as sunchokes or topinambour
- 2 apple Granny Smith variety
- 6 cups water
- 1 tablespoon salt
- 1 bay leaf
- thyme a few sprigs, fresh
- lemon juice juice of 1/4 lemon
- vegan yogurt vegan sour cream, or lactose-free cream (optional - this makes the soup feel a bit more decadent, but it's hardly necessary. If using vegan yogurt or sour cream, hold the lemon until after you've added the cream, and then only add as much lemon juice as you need - you may not feel like you need any)
Instructions
- Preheat a heavy-bottomed soup pot. Thoroughly clean and chop leeks. Peel and chop artichoke hearts, but don't worry about making this too fine.
- When pot has heated, add olive oil and leeks. Saute for 10 minutes on low-medium heat, stirring occasionally, until leeks have softened completely.
- Add Jerusalem artichoke, cover pot and let cook low-medium heat for five minutes. Add 6 cups of water, one sprig of thyme and one bay leaf, and raise heat to medium-hight. Chop one Granny Smith apple to a similar size as the Jerusalem artichokes. Once pot has reached boiling, add apples, cover, and let simmer for about 25 minutes.
- When Jerusalem artichoke have cooked thoroughly and are easily pierced with a fork, turn off heat and remove bay leaf and thyme. Transfer contents of pot to a blender, add the leaves of two more sprigs of thyme, and blend everything thoroughly, taking care to cover the top with a towel to ensure the contents of the blender don't explode. Once soup is silky smooth, if desired, add vegan yogurt, sour cream or lactose-free cream. Taste, and add lemon juice as needed. Stir thoroughly to combine.
- To serve, ladle soup into bowls. Chop one Granny Smith apple finely, and top each bowl with a tablespoon of apple cubes and a sprig of thyme.
User Reviews
Overall Rating
5
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