Jerusalem Artichoke Soup
Creamy and smooth Jerusalem artichoke soup is vegan and made with very simple ingredients. This soup is full of flavor and great to be served as a starter or a delicious lunch. Comes together in less than 30 minutes!
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
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.
Notes
Nutrition - per serving assuming this recipe makes 2 large servings of soup. Without the croutons or drizzle of olive oil.
Nutrition
Calories: 313kcal | Carbohydrates: 55g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 1563mg | Potassium: 1167mg | Fiber: 5g | Sugar: 30g | Vitamin A: 1025IU | Vitamin C: 15mg | Calcium: 55mg | Iron: 9mg
Find it online: https://littlesunnykitchen.com/jerusalem-artichoke-soup/