• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cook Veggielicious

  • HOME
  • RECIPES
    • Breakfast and brunch
    • Light meals and savoury snacks
      • Salads
      • Soups
    • Main meals
      • Curries
    • Side dishes
    • Sweet treats
    • Veg Box SOS
  • About
  • Subscribe
  • SEASONAL VEG GUIDES
menu icon
go to homepage
subscribe
search icon
Homepage link
  • RECIPES
  • ABOUT
  • SUBSCRIBE
  • SEASONAL VEG GUIDES
Γ—
Home Β» Recipes Β» Veg Box SOS

Jerusalem artichoke and celeriac soup with coconut and chilli

Jump to Recipe Print Recipe
Jerusalem artichoke and celeriac soup in white bowl and cast iron pan
Jerusalem artichoke and celeriac soup in white bowl and cast iron pan

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.

Jerusalem artichoke and celeriac soup in white bowl and cast iron pan

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.

Jerusalem artichoke and celeriac soup in white bowl and cast iron pan

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.

Jerusalem artichoke and celeriac soup in white bowl

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
  • Jerusalem artichoke and chestnut soup

If you're looking for an easy bread recipe to serve with your soup why not try my easy vegan soda bread.

Jerusalem artichoke and celeriac soup in white bowl and cast iron pan

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.

Jerusalem artichoke and celeriac soup in white bowl

Jerusalem artichoke and celeriac soup with chilli and coconut

Cook Veggielicious
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 and it's also vegan.
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Soup
Cuisine British
Servings 4
Calories 426 kcal

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

  1. Nutritional information is approximate and is intended as a guide only.
  2. Suitable for freezing.

Nutrition

Calories: 426kcalCarbohydrates: 49gProtein: 8gFat: 25gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 879mgPotassium: 1377mgFiber: 6gSugar: 20gVitamin A: 552IUVitamin C: 22mgCalcium: 118mgIron: 10mg
Keyword celeriac and jerusalem artichoke soup, celeriac soup
Tried this recipe?Let us know how it was!

Pin Jerusalem artichoke and celeriac soup with chilli and coconut for later

Jerusalem artichoke and celeriac soup in white bowl and cast iron pan

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.

« The ultimate vegan spanakopita
Warm celeriac salad with chestnuts and blueberries »
  • Share
  • Tweet
  • Email
  • WhatsApp

Reader Interactions

Comments

  1. Jacqui Bellefontaine

    March 06, 2018 at 12:29 pm

    5 stars
    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!

    Reply
    • Cook Veggielicious

      March 08, 2018 at 12:41 pm

      Ah well I'm sure you'll get some more before winter is over!

      Reply
  2. Lesley

    March 06, 2018 at 5:34 pm

    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.

    Reply
    • Cook Veggielicious

      March 08, 2018 at 12:40 pm

      Thanks Lesley - hope you find them!

      Reply
  3. Nico @ yumsome

    March 07, 2018 at 5:47 pm

    5 stars
    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

    Reply
    • Cook Veggielicious

      March 08, 2018 at 12:40 pm

      They're both lovely roasted - I haven't tried celeriac ribbons, must give that a go x

      Reply
  4. Jo Allison / Jo's Kitchen Larder

    March 07, 2018 at 7:02 pm

    5 stars
    Definitely great minds Mandy lol πŸ™‚ Looks like veggie boxes are very popular amongst us bloggers πŸ˜‰ Love your version of the soup too.

    Reply
    • Cook Veggielicious

      March 08, 2018 at 12:39 pm

      Thanks Jo, I do love my veggie box although I must admit I'm looking forward to summer produce!

      Reply
  5. Eb Gargano | Easy Peasy Foodie

    March 08, 2018 at 3:56 pm

    5 stars
    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 πŸ™‚ Eb x

    Reply
    • Cook Veggielicious

      March 09, 2018 at 4:59 pm

      Thanks Eb!

      Reply
  6. MW

    May 26, 2020 at 6:38 pm

    5 stars
    A fantastic recipe, absolutely delicious. I used celery rather than celeriac and it worked really well. Thank you!

    Reply
    • Cook Veggielicious

      May 26, 2020 at 8:18 pm

      So happy that you enjoyed this! It's one of my favourites too.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to Cook Veggielicious

Mandy Mazliah profile shotHi, I'm Mandy. I'm a vegan food blogger, cook and mum of three. Cook Veggielicious is where I share my easy vegan recipes that anyone can make.

Learn more about me.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Subscribe and get my free essential vegan ingredients ebook

Essential vegan ingredients ebook

Categories

  • Breakfast and brunch
  • Curries
  • Dips
  • Light meals and savoury snacks
  • Main meals
  • Salads
  • Seasonal vegetable guides
  • Side dishes
  • Soups
  • Sweet treats
  • Veg Box SOS
  • Vegan life

Footer

Disclosure and privacy policy

Contact me

Copyright © 2025 Cook Veggielicious on the Foodie Pro Theme

Rate This Recipe

Your vote:




A rating is required
Name and email are required