Creamy and smooth Jerusalem artichoke soup is vegan and made with very simple ingredients. This winter soup is full of flavour and great to be served as a starter or a delicious lunch. Comes together in less than 30 minutes!
What is Jerusalem Artichoke
Jerusalem artichoke also called sunroot or sunchoke, is a species of sunflower native to North America and grow in a similar way just like potatoes, in fact, they are tubers. They are starchy tubers used like root vegetables and look very similar to ginger root.
Jerusalem artichokes are at their peak during the winter months (November to December), and taste like a cross between potatoes and mushrooms; sweet and nutty. And can be roasted, thinly sliced and served fresh in a salad, or turned into soup.
How to Store Jerusalem Artichokes
Store them in paper bag in a dark cool place just like you store potatoes, but keep in mind that they don’t last as long. They usually keep around 1-2 weeks.
You can also store them in the fridge in a paper bag for up to 2 weeks.
This soup recipe is vegan if vegan butter is used. There’s no cream or milk in the recipe as with the high content of starch the texture turns out super creamy and velvety smooth.
How to Make Jerusalem Artichoke Soup
- Heat olive oil and melt butter in a medium pot over medium heat. Add onion and saute until soft and translucent.
- Add the prepped Jerusalem artichoke (you can peel them or leave the peel on), and saute for 4-5 minutes so it softens. Add garlic, and cook for 30 seconds.
- Add vegetable stock. Turn the heat up and bring to simmer, then place the lid on and lower heat so it’s simmering gently. Simmer for 20 minutes until the Jerusalem artichokes are very soft.
- Remove from heat, season with salt and pepper, and using a handheld blender blend until just creamy and smooth (do NOT over blend).
- Serve with a drizzle of extra virgin olive oil and homemade garlic croutons.
Homemade Croutons
You can serve this soup with a fresh slice of homemade bread, but when I have bread going stale I like to turn it into garlicky croutons. They’re so easy to make!
To make the croutons, preheat the oven to 350°F (180°C). Drizzle bread with olive oil and bake for 5 minutes or until golden and crunchy.
Remove from the oven, and sprinkle with garlic powder, salt, pepper, and dried parsley if desired.
Storing Tips
- Store in the fridge in an airtight container for up to 5 days.
- This soup is great for freezing since it’s dairy-free! Freeze it in individual servings, and store for up to 6 months.
More Vegetarian Soups To Try
- 5-ingredient tomato soup
- Roasted rutabaga soup
- Creamy cauliflower soup
- Lentil soup
- Creamy tortellini soup
- Butternut squash soup
- Beet Borsch soup
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Jerusalem Artichoke Soup
Ingredients
- 2 teaspoons olive oil
- 1 tablespoon butter or vegan butter
- 1 onion diced
- 2 cloves garlic minced
- 500 g Jerusalem artichokes peeled or scrubbed and thinly sliced
- 750 ml vegetable stock/broth
- Salt and pepper
Croutons
- 2 thick slices bread cut into ½-inch (1cm) pieces
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- Salt and pepper
Garnish
- Extra virgin olive oil
Instructions
- Heat olive oil and melt butter in a medium pot over medium heat. Add onion and saute until soft and translucent.
- Add the prepped Jerusalem artichoke, and saute for 4-5 minutes so it softens. Add garlic, and cook for 30 seconds.
- Add vegetable stock. Turn the heat up and bring to simmer, then place the lid on and lower heat so it's simmering gently. Simmer for 20 minutes until the Jerusalem artichokes are very soft.
- Remove from heat, season with salt and pepper, and using a handheld blender blend until just creamy and smooth (do NOT over blend).
- Serve with a drizzle of extra virgin olive oil and homemade garlic croutons.
For the croutons
- Preheat oven to 350°F (180°C). Drizzle bread with olive oil and bake for 5 minutes or until golden and crunchy. Remove from the oven, and sprinkle with garlic powder, salt, pepper, and dried parsley if desired.
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