Make the most of seasonal vegetables with this creamy Jerusalem artichoke soup. Also known as sunchokes, Jerusalem artichokes are a deeply savoury root vegetable, that make perfect, warming soup. This recipe is suitable for vegans.
One of my favourite vegetable box recipes, this Jerusalem artichoke soup is a great use for the seasonal winter tuber that is so common in organic veg boxes.
It’s warming, creamy and hearty and is a great way to use them a vegetable that many people just don't know what to do with.
Avoid food waste by making this delicious Jerusalem artichoke soup. It's also a great way to fill your freezer with a nutritious and tasty meal for a later date.
This soup is delicious served for lunch with some fresh bread.
What are Jerusalem artichokes?
Do you get a vegetable box? If you do then you are sure to know what Jerusalem artichokes are!
We recently moved house so I had to switch vegetable box schemes. And what did I get in my first box in our new house?
Jerusalem artichokes of course!
Also known as sunchokes, Jerusalem artichokes are a tuber. They're part of the sunflower family.
And despite the name they’re not related to globe artichokes.
If you’re interested in eating seasonally, then Jerusalem artichokes are a great choice. They keep well, but if you’ve let them go a little soft then this soup is a great way to use them up.
Fancy growing your own Jerusalem artichokes? Find out how on the RHS website.
Ingredients
For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
Here's what ingredients you'll need to make Jerusalem artichoke soup:
- 1 tablespoon olive oil
- 1 onion
- 2 cloves garlic
- Pinch nutmeg
- Pinch asafoetida*, optional
- 1kg Jerusalem artichokes (sun chokes)
- 1 litre vegetable stock
- 250ml oat milk, or other vegan milk
- Salt and pepper
- Small handful parsley
* Asafoetida (also known as hing) is said to help with their unfortunate flatulence-inducing effects!
Variations
If you have less Jerusalem artichokes you can make this soup with 500g Jerusalem artichokes and 500g potatoes instead.
Serving suggestions
Serve with crusty bread for a light lunch or as a starter.
It is also delicious served with some fried vegan bacon pieces on top.
Storage
Allow to cool completely then store in the fridge for up to three days. Reheat until piping hot when ready to serve.
Alternatively you can freeze this Jerusalem artichoke soup. Once cool transfer to a freezer bag or box, label and date and freeze for up to three months. Defrost in the fridge overnight and reheat until piping hot.
More Jerusalem artichoke recipes
Got a glut of Jerusalem artichokes? Here are some more ways to use them.
How to make Jerusalem artichoke soup
For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
1. Heat a tablespoon of olive oil in a saucepan and add the onion. Cover with a lid and cook over a low heat until soft.
2. Add the garlic and cook for a few more minutes, until softened. Then add a pinch of nutmeg and asafoetida (if using). Stir well.
3. Add the chopped Jerusalem artichokes (1kg) and a litre of hot vegetable stock. Bring to the boil and cook until soft.
4. Add 250ml oat milk then blend with a hand held blender or allow to cool and transfer to a jug blender. Blend until smooth. Return to the pan and reheat. Season to taste with salt and pepper and serve with freshly chopped parsley.
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 soup
Equipment
- Blender or hand held stick blender
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic chopped
- Pinch nutmeg
- Pinch asafoetida * optional
- 1 kg Jerusalem artichokes scrubbed and chopped (sun chokes)
- 1 litre vegetable stock
- 250 ml oat milk or other vegan milk.
- Salt and pepper
- Small handful parsley chopped
Instructions
- Heat a tablespoon olive oil in a large saucepan.
- Add a chopped onion and stir, then cover with a lid and reduce the heat too low. Sweat the onion for around ten minutes, stirring occasionally, until soft.
- Remove the lid and cook for a further minute or two to allow the onions to colour a little.
- Next stir in the chopped garlic and cook for a few minutes, until softened.
- Add a pinch of nutmeg and a pinch of asafoetida* (if using) and stir in.
- Next add your chopped Jerusalem artichokes and a litre of vegetable stock.
- Bring to the boil and then reduce to a simmer. Cover with a lid and cook for 10-15 minutes until the Jerusalem artichokes are soft.
- Add 250ml oat milk then blend with a hand held blender or allow to cool then transfer to a jug blender and blend.
- Return to the saucepan, season to taste with salt and pepper and then reheat.
- When serving sprinkle over some chopped parsley.
Notes
- Asafoetida is said to help reduce the flatulence that some people suffer from after eating Jerusalem artichokes.
- Nutritional information is approximate and intended as a guide.
Nutrition
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