This Jerusalem artichoke and celeriac soup is gorgeously creamy with a subtle hint of coconut and a kick from the chilli. This recipe is a great way to use up the veggies from your vegetable box or bag scheme. Suitable for vegetarians and vegans.
Celeriac and Jerusalem artichokes are not the trendiest or most popular vegetables around.
They are however reasonably priced, delicious and in season over winter, when fresh veg that hasn't been shipped across the world can be hard to come by.
While I'm not the biggest fan of celery I quite like the more subtle taste of celeriac.
When blended into soup it has a lovely creamy texture, which is complemented beautifully in this soup recipe by the creamy coconut milk.
Jerusalem artichoke and celeriac are a delicious combination
I've mixed Jerusalem artichokes and celeriac together in this recipe. However, if you only have one you can make it with what you have. Or you might prefer this recipe for simple Jerusalem artichoke soup.
Other root vegetables, for example swede (rutabaga) can be used too.
This soup is both deep and earthy yet light and creamy. The hint of chilli makes it absolutely perfect for chilly winter days.
You can of course reduce the amount of chilli used in the recipe if you prefer, or omit it altogether.
How to prepare Jerusalem artichokes
Jerusalem artichokes, sometimes known as sunchokes, can be rather ubiquitous in winter vegetable box schemes.
We seem to get them at least every other week. I do like them roasted but when they're covered in mud they can be a right pain to clean and peel.
If you're wondering how to prepare Jerusalem artichokes here's what I do.
- I usually place them all in the sink, cover them with water and peel them directly in the sink.
- As each one is done I rinse any remaining mud off under the tap, chop and add to a pan of water to stop them browning.
- You can do the same with the celeriac if you happen to get a muddy one.
Anyway, it's worth putting in the effort with the Jerusalem artichokes because this is such a lovely soup.
Love Jerusalem artichokes? If you like this you may like this Jerusalem artichoke purée recipe or this gratin.
Do Jerusalem artichokes cause flatulence?
Unfortunately yes!
Jerusalem artichokes also have a bad reputation for causing flatulence. This seems to affect some people more than others.
It has been said that adding asafoetida (hing) to the Jerusalem artichokes can help with their gassy effects. Give that a try if you suffer.
More vegan soup recipes
If you like this you might like:
- spiced butternut squash and sweet potato soup recipe
- curried parsnip soup recipe
- Brussels sprout soup
- root vegetable soup
- leek and parsnip soup
- fennel and potato soup
If you're looking for an easy bread recipe to serve with your soup why not try my easy vegan soda bread.
Storage
This soup is a good choice for batch cooking or meal prep.
Once cooled it can be stored:
- in an airtight container in the fridge for up to five days
- in the freezer in an airtight container or freezer bag for up to six months. Don't forget to label and date your bag.
When ready to eat reheat until piping hot.
Equipment
You will need:
- peeler
- chopping board
- sharp knife
- large saucepan with a lid
- blender
Ingredients
To make this soup you'll need the following ingredients
- 1 tablespoon sunflower oil
- 1 onion
- 2 cloves garlic
- 1 thumb-sized piece ginger
- 1 teaspoon dried chilli flakes
- 1 teaspoon ground coriander
- 600 g (just under four cups) celeriac
- 600 g (four cups) Jerusalem artichoke
- 400 g (14 oz) tin coconut milk
- 700 ml (3 cups) hot vegetable stock
- Salt and pepper to taste
- Fresh coriander (cilantro) leaves
- Chilli sauce, to serve
How to make Jerusalem artichoke and celeriac soup with chilli and coconut
If you have made this recipe and loved it please consider leaving a comment and rating below.
Please do not reproduce this recipe without permission.
Jerusalem artichoke and celeriac soup with chilli and coconut
Ingredients
- 1 tablespoon sunflower oil
- 1 onion chopped
- 2 cloves garlic crushed
- 1 thumb-sized piece ginger finely chopped
- 1 teaspoon dried chilli flakes or to taste
- 1 teaspoon ground coriander
- 600 g celeriac peeled and diced medium (prepared weight)
- 600 g Jerusalem artichoke peeled and diced small (prepared weight)
- 400 g tin coconut milk
- 700 ml hot vegetable stock
- Salt and pepper to taste
To serve
- Small handful freshly chopped coriander (cilantro) leaves to serve
- chilli sauce to serve
Instructions
- Heat the sunflower oil in a large saucepan over a medium heat.
- Add the onion and cook for 10 minutes, stirring often, until soft.
- Add the ginger, garlic, chilli and coriander, stir well and cook for a further minute or two.
- Add the diced vegetables. The Jerusalem artichokes take a bit longer to cook than the celeriac so I suggest chopping them a bit smaller. Stir to coat in the spice mix then pour in the coconut milk and the vegetable stock.
- Bring to the boil then reduce to a simmer and cover. Cook for 20-30 minutes or until the vegetables are soft.
- Blend until smooth. I find that a handheld blender is the most convenient way to do this. If using a jug blender you will need to allow the soup to cool first to avoid a dangerous build up of hot steam.
- Season to taste with salt and pepper and reheat if needed.
- Serve with freshly chopped coriander and chilli sauce if liked.
Notes
- Nutritional information is approximate and is intended as a guide only.
- Suitable for freezing.
Nutrition
Pin Jerusalem artichoke and celeriac soup with chilli and coconut for later
HAVE YOU TRIED THIS RECIPE?
If you loved this recipe why not let me know by leaving a rating and comment below? Alternatively you can let me know on Instagram, Twitter or Facebook.
KEEP IN TOUCH
Subscribe to get recipes and news straight to your inbox.
Jacqui Bellefontaine
I was just thinking I could have done with this recipe a week or so ago when I had Jerusalem artichokes and didn't know what to make with them. Then read your first lines from the veggie box. Yep, that's where mine were from!
Cook Veggielicious
Ah well I'm sure you'll get some more before winter is over!
Lesley
One of my favourite vegetables, I love Jerusalem artichokes. This soup looks delicious and it's tempting me to go dig up some from my garden.
Cook Veggielicious
Thanks Lesley - hope you find them!
Nico @ yumsome
There is absolutely nothing I would change about this recipe, Mandy - it looks amazing!
I too, love Jerusalem artichokes and celeriac but I must admit that I usually just roast them (although sometimes I make celeriac ribbons to go into salads and slaws). I really need to make this soup!
#cookblogshare
Cook Veggielicious
They're both lovely roasted - I haven't tried celeriac ribbons, must give that a go x
Jo Allison / Jo's Kitchen Larder
Definitely great minds Mandy lol 🙂 Looks like veggie boxes are very popular amongst us bloggers 😉 Love your version of the soup too.
Cook Veggielicious
Thanks Jo, I do love my veggie box although I must admit I'm looking forward to summer produce!
Eb Gargano | Easy Peasy Foodie
What a lovely recipe - I love celeriac as mash but I'm not sure I've ever put it in a soup before...it would be such a good addition. And thanks for the Jerusalem artichoke tips - very useful. Thanks for linking up to #CookBlogShare 🙂 Eb x
Cook Veggielicious
Thanks Eb!
MW
A fantastic recipe, absolutely delicious. I used celery rather than celeriac and it worked really well. Thank you!
Cook Veggielicious
So happy that you enjoyed this! It's one of my favourites too.