Jerusalem artichokes, also known as sunchokes, are a nutrient-rich root vegetable with a slightly nutty, sweet flavour and a texture similar to potatoes. These versatile tubers are rich in fibre, antioxidants, and a unique type of carbohydrate called inulin, which makes them a great choice for digestive health. Jerusalem artichokes can be used in a variety of dishes, but this creamy Jerusalem Artichoke Soup highlights their delicate flavour and smooth texture, creating a warm and comforting meal.
Jerusalem Artichoke Soup
2 tsp olive oil1 Tbsp butter or vegan butter
1 onion, diced
2 cloves garlic, minced
500 g Jerusalem artichokes, peeled or scrubbed & thinly sliced
750 ml vegetable stock/broth
Salt & pepper
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Heat olive oil & melt butter in a medium pot over medium heat. Add onion & saute until soft & translucent.
Add the prepared Jerusalem artichoke, saute for 4-5 minutes so it softens. Add garlic, cook for 30 seconds.
Add vegetable stock. Turn the heat up & bring to a simmer, then place the lid on, lower heat so it's simmering gently. Simmer for 20 minutes until the Jerusalem artichokes are very soft.
Remove from heat, season with salt & pepper, using a handheld blender blend until just creamy & smooth (do NOT over blend).
Serve with a drizzle of extra virgin olive oil & homemade garlic croutons.
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https://littlesunnykitchen.com/jerusalem-artichoke-soup/