Jerusalem Artichoke Soup

Creamy, rich and earthy. This soup is made with a handful of simple ingredients and makes the perfect winter warmer.

Jerusalem Artichoke are a very underrated vegetable in my opinion. What they are though is a new found love for me and am excited to try them in a few more recipes whilst they are still in season.

Watch this space.

WHAT ARE JERUSALEM ARTICHOKES?

They are also known as sunchokes and dispute their name they are not related to artichokes. They are actually part of the sunflower family and look like root ginger. They taste like a potato, but a bit sweeter and nuttier, with a hint of artichoke flavour. Which is probably where they go their name?

If you love potatoes, I think you might like these too. Next time you see some at the green grocer, do yourself a favour and take a few home to try.

They also happen to be highly nutritious and are a great source of protein. They also contain a lot of potassium which is an essential part of a balanced diet. Let's not forget that eating root vegetables can help decrease blood cholesterol and aid weight loss due to their high levels of probiotics (which change the way our body metabolises fat).

TO MAKE THIS YOU WILL NEED

• Jerusalem artichokes

• potatoes

• vegetable or olive oil

• vegetable stock

• celery

• and to serve hazelnuts (optional)

Only 5 humble ingredients and about 50 minutes.

You will also need a big soup pot and a stick blender or high-speed blender.

WHY YOU WILL LOVE THIS RECIPE

It takes minimum effort to make. In short:

Sauté the celery, add the potatoes and Jerusalem artichokes and sauté for a few more minutes until golden. Add the stock and cook for about 30 min. Blend into a smooth soup and enjoy!

No need to peel - simply scrub the Jerusalem artichokes and potatoes and cut into 1 centimetre pieces.

Left-overs can be frozen. It will also keep in the fridge for about 3 days.

It is hearty, healthy and filling.

It is also vegan and gluten-free.

JERUSALEM ARTICHOKE SOUP

Creamy, rich and earthy. This soup is made with a handful of simple ingredients and makes the perfect winter warmer.

Serves: 6 - 8

Time: 50 min

INGREDIENTS

• 2 tbsp macadamia or olive oil (or oil of choice)

• 2 sticks celery, cut into small pieces

• 1 kg Jerusalem artichoke, scrubbed and cubed into 1 cm pieces

• 2 large potatoes, scrubbed and cubed into 1 cm pieces

• 1 litre vegetable stock

• hazelnuts to serve (optional), roughly chopped and lightly toasted in a dry pan.

INSTRUCTIONS

1. Heat a large soup pot on medium. Once hot, add the oil and celery pieces and sauté for 5 min.

2. Add the potato and Jerusalem artichoke pieces and sauté for another 5 - 8 min. Let them brown a bit.

3. Add the stock, mix well and cook on low for 25 - 30 min with the lid on. If the vegetable are not soft yet cook for another few minutes.

4. Once the soup is cooked blend until smooth, return to the pot and season with salt and pepper. Bring up to boil before serving with toasted hazelnuts and a drizzle of olive oil (optional).

NOTE

1. If you are using a high-speed blender, make sure that your blender can take hot ingredients. If it can't you will need your soup to cool before blending.

2. If you are using a stick-blender you can blend it directly in the pot, but again make sure it can take heat.

Have you made this?

If you have, I would love to see your creations on Instagram.

Make sure to leave a review below and give it a rating.

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