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Easy & comforting Jerusalem Artichoke soup

by Micaela Harrasser

This lovely tuber saved my expat life ahah. In Italy it’s known as Topinambur, it’s super healthy and it tastes just like artichokes (which I just cannot find (at decent price or quality) abroad. Help.

Luckily, these beauties are easier to find abroad (usually in farmers markets) and they’re quite versatile. Here I show you how to make a simple yet rich and yummy soup. With most vegetables with skin, there’s always the question whether to keep the skin or not. Like for potatoes, in this case keeping the skin will give a more ‘hearty’ and deep flavor.

As you can see from the ingredients, the soup is very light and vegan friendly. If you’d like to level it up and blow your mind even further, you can add some crumbled feta cheese on top ;D enjoy!

[rating]

Easy & comforting Jerusalem Artichoke soup

Serves: 2x as main Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 700g Jerusalem artichoke to clean
  • 2 celery sticks
  • 1 onion
  • 1 carrot
  • 800ml good quality veggie stock
  • 1 bay leaf
  • 1 spring of thyme (rosemary also works nicely)
  • Salt and pepper a pinch
  • fresh thyme to sprinkle on top

Instructions

  1. Finely chop the onion, carrot and celery sticks.
  2. Add with the herbs to a non-stick pan with some warm oil, and gently simmer until nicely cooked, about 5-10 min.
  3. In the meantime, warm up the broth/stock and clean the Jerusalem artichokes.
  4. Remove the skin if you want (I like to keep it on for extra earthy flavor), and roughly chop them.
  5. Once the veggies are cooked, throw in the artichokes and 600ml of the stock.
  6. Add salt and pepper, then wait until it starts boiling, then place the lid on and keep it on a gentle simmer for roughly 30 min, or until the artichokes are cooked.
  7. Remove the herbs, then place everything in a powerful blender and blitz everything until you get a smooth consistency.
  8. Eventually add the remaining broth if too tick.
  9. Taste and season further if needed, sprinkle fresh thyme on top and it’s ready to serve!

Notes

To up level the dish, add some crumbled feta cheese on top 😉 Storage: you can store in the fridge for up to 2 days in an airtight container. If fresh ingredients were used, you can freeze it as well.

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