Jerusalem artichoke soup
A hearty, warming recipe for Jerusalem artichoke soup that’s lovely and creamy. Suitable for vegans.
Servings 4
Calories 261kcal
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
Calories: 261kcal | Carbohydrates: 53g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 42mg | Potassium: 1150mg | Fiber: 5g | Sugar: 30g | Vitamin A: 181IU | Vitamin C: 13mg | Calcium: 135mg | Iron: 9mg