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.
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
- In a large pot, sauté the onion and garlic until softened.
- Add the diced Jerusalem artichokes and vegetable broth to the pot.
- Simmer for 20-25 minutes, or until the artichokes are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in the coconut milk and season with salt and pepper.
- Simmer for an additional 5 minutes.
- 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