Jerusalem Artichoke Soup

Jerusalem artichoke soup is a classic dish in Israeli cuisine, known for its creamy texture and earthy flavor. This recipe is a great way to enjoy the unique taste of Jerusalem artichokes, also known as sunroots or sunchokes.

Jerusalem Artichoke Soup

Ingredients

  • 1 pound Jerusalem artichokes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup coconut milk
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Instructions

  1. In a large pot, sauté the onion and garlic until softened.
  2. Add the diced Jerusalem artichokes and vegetable broth to the pot.
  3. Simmer for 20-25 minutes, or until the artichokes are tender.
  4. Use an immersion blender to puree the soup until smooth.
  5. Stir in the coconut milk and season with salt and pepper.
  6. Simmer for an additional 5 minutes.
  7. Serve hot, garnished with chopped fresh parsley.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
30g
Protein
5g
Fat
8g

Supplies

Large pot Immersion blender

Tools

Cutting board Knife Soup ladle

Serving suggestions

Serve the Jerusalem artichoke soup with a side of crusty bread or a fresh salad for a complete meal.

Tips & tricks

For a creamier texture, you can add more coconut milk or a dollop of vegan sour cream before serving.

Cost

$10