5 from 6 votes
Jerusalem Artichoke Soup
A simple soup puree made with Jerusalem artichokes and coconut milk yields a rich and complex flavor.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
servings
Calories:
423 kcal
Course:
Soup
Cuisine:
Middle Eastern
Ingredients
- 2 pounds Jerusalem artichoke also known as sunchokes
- 2 tablespoons olive oil
- 1 whole onion minced
- 1 teaspoon garlic minced
- 2 1/2 cups vegetable stock (if not vegan or vegetarian, you may substitute chicken stock)
- 1 can coconut milk full-fat
- salt
- black pepper
- cayenne pepper pinch
- chestnuts optional, or chopped pistachios, chopped, for garnish
- flavored oil optional - my friend Julie uses truffle oil, for garnish
Instructions
- Peel the Jerusalem artichokes, then chop them into quarter-sized pieces. In a soup pot, heat up olive oil over medium heat. Saute minced onion until soft. Add the garlic and saute for another 1-2 minutes until fragrant.
- Add the chopped Jerusalem artichokes to the pot and cover with vegetable or chicken stock. Bring to a boil, then reduce heat to a simmer. Let the artichokes cook for 20-25 minutes, stirring occasionally, until they are soft and tender.
- Stir in the coconut milk and bring back to a low simmer. Stir in a pinch of cayenne, salt and pepper to taste (I use about 1/2 tsp salt and 1/4 tsp pepper).
- Remove soup from heat. Use an immersion blender to puree the soup.
- Garnish with chopped chestnuts or pistachios and a drizzle of truffle oil, if desired.
Cup of Yum
Notes
- You will also need: vegetable peeler, soup pot, immersion blender
- A slight word of caution - Jerusalem artichokes contain inulin, a substance that can cause stomach sensitivity in some people. If you are inulin sensitive, or you just want to be safe, make sure you take a digestive enzyme before indulging in any Jerusalem artichoke recipe.
- A slight word of caution - Jerusalem artichokes contain inulin, a substance that can cause stomach sensitivity in some people. If you are inulin sensitive, or you just want to be safe, make sure you take a digestive enzyme before indulging in any Jerusalem artichoke recipe.
Nutrition Information
Calories
423kcal
(21%)
Carbohydrates
44g
(15%)
Protein
6g
(12%)
Fat
27g
(42%)
Saturated Fat
19g
(95%)
Sodium
609mg
(25%)
Potassium
1183mg
(25%)
Fiber
3g
(12%)
Sugar
23g
(46%)
Vitamin A
360IU
(7%)
Vitamin C
10.1mg
(11%)
Calcium
49mg
(5%)
Iron
10.9mg
(61%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 423
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 44g | 15% |
| Protein | 6g | 12% |
| Fat | 27g | 42% |
| Saturated Fat | 19g | 95% |
| Sodium | 609mg | 25% |
| Potassium | 1183mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 10.1mg | 11% |
| Calcium | 49mg | 5% |
| Iron | 10.9mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.