Creamy Jerusalem Artichoke Soup

Name: Creamy Jerusalem Artichoke Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 600 ml of Vegetable Broth; 400 g of Jerusalem Artichokes; 150 g of Potatoes; 75 ml of Plant-based Cream; 1 Onion; Extra Virgin Olive Oil; Table Salt; White Pepper

Creamy Jerusalem Artichoke Soup is a tasty, delicate, low-calorie soup made with a tuber that is becoming more and more popular in Italy too.

Difficulty Medium
Preparation 10 minutes
Cooking 20 minutes
Servings for 4 people

Creamy Jerusalem Artichoke Soup is a tasty velvety soup made mainly with Jerusalem artichokes, an increasingly popular tuber also known as sunchoke, sunroot or, as Italians call it, topinambur. This very special ingredient is joined by potatoes and plant-based cream, which make this Jerusalem Artichoke Velouté truly wonderful.

Delicate in flavor and low in calories, this Jerusalem Artichoke and Potato Soup is a vegan dish you can make for dinner with friends, but also as a lunch to take to work. What’s more, Creamy Jerusalem Artichoke Soup can be made ahead and frozen, so you can enjoy it whenever you like.

If you love velvety soups and cream soups and are looking for more unusual recipes, we also suggest trying Creamy Potato and Avocado Soup, Chickpea Soup with Shrimp and Crispy Pancetta and Creamy Celery Root Soup. And now, here is the recipe for Creamy Jerusalem Artichoke Soup.

Ingredients for 4 people

600 ml of Vegetable Broth
400 g of Jerusalem Artichokes
150 g of Potatoes
75 ml of Plant-based Cream
1 Onion
Extra Virgin Olive Oil to taste
Table Salt to taste
White Pepper to taste

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Method

To make the Creamy Jerusalem Artichoke Soup, start by washing, trimming and peeling the onion, the potatoes and the Jerusalem artichokes. Finely chop the onion, then cut the Jerusalem artichokes and the potatoes into cubes, all the same size.
Take a large skillet and sauté the chopped onion in a drizzle of oil. When the onion has browned, add the potato and Jerusalem artichoke cubes too and cook for a few minutes. When the vegetables have dried out slightly, add the hot vegetable broth and cook over low heat for about 20 minutes.
Take the skillet off the heat, add the plant-based cream and blend everything with an immersion blender until you reach the consistency you like. Season with salt and pepper to taste and serve the Creamy Jerusalem Artichoke Soup piping hot. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you like, you can enrich your Creamy Jerusalem Artichoke Soup with a little crispy bacon, or give it even more flavor with a pinch of turmeric, ginger or chili powder.

Tips

To make Creamy Jerusalem Artichoke Soup, we recommend choosing fairly starchy potatoes.

To peel Jerusalem artichokes more easily, our tip is to use a very sharp paring knife.

Storage

Creamy Jerusalem Artichoke Soup keeps for a few days in the fridge in an airtight container. If you used only fresh ingredients, you can also freeze it.