Jerusalem artichoke soup overheadHave you ever tried a Jerusalem artichoke? They are not much to look at and they are actually not part of the artichoke family, but rather of sunflowers. They do, however, have a very distinctive sweet taste. The best way I could describe it is a cross between artichokes and parsley root, with a small hint of sunflower seeds. But their texture when cooked helps to make a very creamy puree and that is how they are used in this Jerusalem artichoke soup.

Serves 8
Prep time: 5 minutes, Cooking / Baking time: 25 minutes
Jerusalem Artichoke Soup Ingredients
  • 8-10 artichokes (depending on their size)
  • 1 tbsp olive oil
  • 2 carrots
  • 2 celery stalks
  • 1 onion
  • 2 cloves garlic
  • 6 cups water (you can use vegetable or chicken stock as well)
  • 2 tsp dried oregano
  • 2 bay leaves
  • 1/2 tsp ground pepper
  • 1/2 tsp salt
  • 2 oz light feta cheese
  • small handful of parsley
  • 2 tbsp sunflower seeds
  • 1 pot
  • hand blender / blender
  1. Pour the olive oil into the pot and turn to medium heat
  2. Chop the carrots, celery, and onions into 1/2″ pieces and add them to the potJerusalem artichoke raw
  3. Peel the artichokes, chop them, and add them to the pot as wellJerusalem artichoke in pot
  4. Add the salt, pepper, bay leaves, and oregano, together with the liquidLiquid and spices in pot
  5. Cover the pot and bring the liquid to a boil on high heat
  6. Reduce to a simmer for about 25 minutes until the vegetables are soft
  7. Blend the soup into a pureeJerusalem artichoke soup puree
  8. Pour one cup into a bowl and garnish with a little bit of the feta cheese, parsley, and sunflower seedsJerusalem artichoke soup side
Estimated nutritional information per serving

Calories 81

  • Fat 3g
  • Carbohydrates 12g
    • Fiber 2g
    • Sugars 6g
  • Protein 6g


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