Jerusalem Artichoke Soup with Mushrooms & Watercress
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
2448 kcal
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Course
Soup
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Cuisine
Vegetarian
Jerusalem Artichoke Soup with Mushrooms & Watercress
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Jerusalem Artichokes may not be much to look at, but beneath that knobbly exterior is a nutty, sweet and earthy treat. This velvety smooth Jerusalem Artichoke soup is topped with mushrooms and watercress for an easy and delicious one-bowl meal.
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Ingredients
- 1 ⅓ lbs Jerusalem artichokes Sunchokes
- 3 tbsp olive oil
- 2 small onions peeled and diced
- 3 cloves garlic peeled and finely chopped
- ½ pound waxy potatoes peeled and cut into ¾ inch cubes
- 3 cups vegetable stock
- salt and pepper to taste
- 1 cup mushrooms such as baby portobello, sliced
- ½ cup Watercress
- leaves thyme
- extra virgin olive oil to serve
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Instructions
- Scrub the artichokes to remove any dirt. It's up to you whether you peel them. I've made this soup with peeled and unpeeled artichoke and prefer the artichoke to be peeled both from a color perspective and flavor-wise, as the peeled artichoke is less bitter.
- Chop the artichoke into ¾" cubes.
- Place 2 tbsp of olive oil in a large saucepan over low heat and add the onions. Season the onions with salt and cook slowly, until soft. (Don't rush the onions by turning up the heat as the slow cooked onions are much sweeter and more flavorful.}
- Add the garlic and cook for a few minutes, until fragrant. Add the artichoke and potatoes and cook for 5 minutes before adding the vegetable stock. Season and bring to a simmer. Cook until the potato and artichoke are tender.
- I prefer the silky smoothness that blended soups have, so I leave my soup to cool for 20 minutes before blending. You can also use an immersion blender right in the pot. Check the seasonings and adjust as necessary. Keep warm while you cook the mushrooms.
- Place a frying pan over a medium-high heat and add 1 tbsp olive oil. Add half the mushrooms, making sure they are not overlapping, and fry on each side for 3 to 4 minutes, until lightly golden before turning. Season with salt and pepper just before removing from the pan. Repeat with the remaining mushrooms.
- To serve, divide the soup between serving bowls and top with mushrooms and watercress. Finish with a drizzle of extra virgin olive oil and a sprinkle of thyme leaves.
Nutrition Information
Show Details
Calories
2448kcal
(122%)
Carbohydrates
599g
(200%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Sodium
176268mg
(7345%)
Potassium
974mg
(28%)
Fiber
3g
(12%)
Sugar
389g
(778%)
Vitamin A
94020IU
(1880%)
Vitamin C
12.9mg
(14%)
Calcium
38mg
(4%)
Iron
5.6mg
(31%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 2448 kcal
% Daily Value*
| Calories | 2448kcal | 122% |
| Carbohydrates | 599g | 200% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 176268mg | 7345% |
| Potassium | 974mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 389g | 778% |
| Vitamin A | 94020IU | 1880% |
| Vitamin C | 12.9mg | 14% |
| Calcium | 38mg | 4% |
| Iron | 5.6mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
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