Nettle Soup

Nettle Soup – easy, cheap, seasonal and nutritious

This easy, cheap and nutritious Nettle Soup is made using common or garden stinging nettles. These are combined with onions and potatoes to create a simple and tasty soup that can be eaten either hot or cold. I think it is a refreshing and tasty cold soup to eat for lunch on a hot day.

Cooked stinging nettles are delicious and taste similar to spinach. In fact they can be used as a substitute in any spinach-based recipes. They have been used as a foraged ingredient for hundreds of years. Stinging nettles are also very healthy. They contain a wide range of nutrients, including Vitamins A, C and K, and are very rich in iron. In addition to culinary use, they were also used to treat a range of ailments including eczema, arthritis and anaemia. As nettles start to appear in April, they were traditionally picked as a “spring tonic”, full of leafy, green goodness after a restricted winter diet.

Nettle Soup
What you need to know about eating stinging nettles!
  • Stinging nettles sting because the hairs on their leaves contain formic acid. Heat neutralises this so that cooked nettles will not sting you. I have been told that you can eat raw nettles if you pulverise them in a blender or mortar and pestle but I have never tried this!
  • Cooked stinging nettles taste similar to spinach and can be used as a substitute in any spinach-based recipes. I think they taste fresher and have a bit more substance than spinach.
  • It is essential that you only pick stinging nettles, or any other foraged food, that you are certain has not been treated with pesticides, herbicides or any other chemicals. If you have them in your garden, that is ideal. If you are sourcing them elsewhere, I would recommend picking those that are not just by a footpath used by dog walkers.
  • You need to wash the nettles thoroughly before you use them in order to ensure that any dirt or small insects are removed. I generally put the nettles into a large bowl of cold water for about ten minutes and then rinse them a couple of times before using.
  • You need to take care when you are picking the nettles and also when you are washing them. Until they are cooked, they will still sting. I use gardening gloves (for the picking) and washing up gloves (for the cleaning).
  • The stalks of the stinging nettles can be tough and fibrous. For most recipes, it is best to only use the leaves, which you will need to carefully remove from the stems before cooking, or the new growth at the very top of the nettle.
  • As with any foraged food, stinging nettles are zero cost – particularly, if like me, you have a lot in your garden – and have zero food miles.
Nettle Soup
Other easy vegetarian soup recipes

I have lots of easy, vegetarian soup recipes. If you like this Nettle Soup, you might like some of the others. All my soups are vegetarian and all can be made vegan by substituting animal fats, such as butter, for vegetable fats. Some of them are pretty simple such as Fennel SoupJerusalem Artichoke Soup  or Sweetcorn Chowder and showcase a single vegetable. Others combine vegetables which have complimentary flavours such as Curried Parsnip and Apple SoupMoroccan Spiced Sweet Potato SoupCeleriac and Apple SoupMushroom and Chestnut SoupPumpkin and Sweetcorn Soup or Leek and Potato Soup. A few have more unusual combinations of flavours such as Beetroot Soup with Coconut or Butternut and Peanut Butter Soup. I also have a few chilled soup recipes, which are fantastic cold in the summer, but can also be served warm such as Asparagus and Pea and Tomato.

Other foraged ingredients

I really love using foraged ingredients in my cooking. What’s not to like about fresh, tasty, free food with zero food miles? I tend to go for things that are easy to identify for someone, like me, who has very little botanical knowledge!

In April, when there are loads of dandelions in my garden, I make Dandelion Syrup which is a really cheap and easy vegan alternative to honey and can be used on waffles or pancakes or as a cooking ingredient. In May and June, I pick elderflowers and use them to make Elderflower Cordial and Elderflower Gin. The cordial, in addition to being a lovely drink, is a really useful cooking ingredient and can be used as a flavouring in lots of recipes. I use it to make Elderflower and Lemon Cupcakes, Elderflower Ice Cream and Gooseberry and Elderflower Sorbet and Elderflower Pannacotta.

I also forage amongst the cultivated plants in my garden, particularly for edible flowers. In April, I used lilac to make Lilac Cake and Lilac Sugar, Honey and Syrup. Later in the summer, in June and July, I will use lavender to make all sorts of recipes such as Lavender Ice Cream, Lavender Cake, Lavender Sugar, Lavender Shortbread and Lavender Scones.

How to make Nettle Soup
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Nettle Soup

Nettle Soup

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: Serves 6 1x
  • Category: Soup
  • Cuisine: English

Description

This simple, easy, healthy and cheap soup combines nettles with onions and potatoes.  


Scale

Ingredients

  • 50 g butter or 2 tablespoons of vegetable oil
  • 2 large onions
  • Salt and pepper
  • 3 large potatoes
  • 2 cloves of garlic
  • 1 litre vegetable stock
  • 100 g stinging nettles
  • A little double cream (optional)
  • Some chopped chives (optional)

Nettle Soup


Instructions

  1. Heat the butter or oil in a heavy-based saucepan or casserole.

  2. Peel and roughly chop the onions and add them to the saucepan. Season with salt and pepper and very gently fry them for around 15 minutes until they are soft and sweet.   It is really important to add seasoning at this point and to cook gently to bring out the flavour of the vegetables – it will make a huge difference to the taste of your soup.

  3. Peel and chop the potatoes and add them to the saucepan.  Then add the peeled and crushed garlic cloves.  Continue to cook slowly for a further 5 minutes.

  4. Then add the vegetable stock to the saucepan.  Bring to a simmer and cook for 5 minutes.

  5. Wash your nettles thoroughly.  Remove any thick stalks.  Add the leaves and thinner stalks to the saucepan.  Cook gently for a further 5 minutes until the potatoes have softened.

  6. Turn off the heat and allow the soup to cool slightly before blending.

  7. When you are ready to serve, you can add a swirl of double cream and a sprinkle of chopped chives to the top of each bowl.

     

    Nettle Soup


Notes

It is really important that you pick nettles that you know are free from pesticides or herbicides and that you wash and prepare them carefully.  See blog post for instructions.

You can serve this soup hot or cold.  If you want to serve it cold, you may wish to thin it out by adding a little fluid.  You can use more stock or, alternatively, use water or milk. 

This soup is vegetarian and can be vegan if you use vegetable oil rather than butter and omit the cream or use a non-dairy alternative.

Keywords: nettles, stinging nettles, soup, foraged food, food for free, vegetarian

This recipe has been shared on #CookBlogShare with Tin and Thyme and #Fiesta Friday with Fiesta Friday and Mollie @Frugal Hausfrau

Loved this recipe? See the Recipe Index for lots of other tasty recipes!
Dandelion honey
Dandelion Jelly
Gin and elderflowers
Elderflower gin
Elderflower cordial
Elderflower Cordial

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Asparagus and Pea Soup with Chervil

Asparagus and Pea Soup with Chervil

This Asparagus and Pea Soup is an easy and versatile spring or summer recipe.   It can be served either hot or cold and works well as a light lunch or supper or as a first course at a dinner party.

I make lots of soups in autumn and winter – a home-made vegetable soup is one of my favourite lunches – but not so many in spring and summer.  However, I have a few soups in my repertoire, like this Asparagus and Pea Soup (and also my Leek and Potato Soup with Fresh Chives) which are just as good, or better, eaten cold rather than hot.  This is fantastic in a typical English summer, with variable weather, as you don’t know when you are making the soup whether you will need warming up with a piping hot bowl or cooling down!

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Loved this recipe? Checkout the Recipe Index.

In praise of fresh herbs

I use chervil, which has a delicate aniseed flavour, in this soup.   It is one of my favourite summer herbs and is very easy to grow and will flourish in your garden or in a pot on your window-ledge.   If you don’t grow it yourself, it may be hard to source and dill, which also has an aniseed flavour, or parsley or chives are good substitutes. A sprinkle of fresh herbs are a brilliant way of enhancing both the flavour and the look of a home-made soup.

Other easy vegetarian soup recipes

I have lots of easy, vegetarian soup recipes. If you like this Tomato Soup, you might like some of the others. All my soups are vegetarian and all can be made vegan by substituting animal fats, such as butter, for vegetable fats. Some of them are pretty simple such as Tomato Soup, Fennel SoupJerusalem Artichoke Soup  or Sweetcorn Chowder and showcase a single vegetable. Others combine vegetables which have complimentary flavours such as Curried Parsnip and Apple SoupMoroccan Spiced Sweet Potato SoupCeleriac and Apple SoupMushroom and Chestnut SoupPumpkin and Sweetcorn Soup or Leek and Potato Soup. A few have more unusual combinations of flavours such as Beetroot Soup with Coconut or Butternut and Peanut Butter SoupNettle Soup uses foraged ingredients. I also have a few chilled soup recipes, which are fantastic cold in the summer, but can also be served warm such as Asparagus and Pea.

Other asparagus recipes

If you love asparagus, you might also like my Asparagus and Herb Cheese Tart and my Asparagus Quiche.

Loved this recipe? Checkout the Recipe Index.

Recipe for Asparagus and Pea Soup with Chervil

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Asparagus Soup

Asparagus and Pea Soup with Chervil

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: for 6 people 1x
  • Category: Soup
  • Cuisine: English

Description

Delicious and versatile, as it can be eaten hot or cold, this Asparagus and Pea Soup, enhanced with fresh Chervil, is perfect for a light lunch or as a first course at a summer dinner party.


Scale

Ingredients

  • 1 onion
  • 2 large potatoes
  • 50 g (2 oz) butter
  • 250 g (8 oz) fresh asparagus
  • 2 teaspoons of vegetable bouillon or stock powder
  • 500 ml (1 pint) water
  • 175 g (6 oz) frozen peas (defrosted)
  • A little milk to thin the soup – around 250 ml (Half a pint)
  • A bunch of chervil (or parsley or dill)
  • A little double cream to serve

Instructions

  1. Peel and chop the onion and the potatoes and put the pieces in a large pan with the butter.   Fry gently for about 5 minutes until the vegetables have softened.
  2. Remove the ends of the asparagus stems as these can be woody and difficult to eat. The best way of doing this is to simply bend the stem and it will snap at the right point.
  3. Once you have removed the woody ends from the asparagus, cut the tip off each spear and set aside.  Then chop the stalks into 1 cm sections.
  4. Add the pieces of chopped asparagus stalk to the pan with the onion and potato pieces.  Add 500 ml of water and 2 teaspoons of vegetable bouillon or stock powder.
  5. Simmer for around 15 minutes until all the vegetables are cooked.
  6. Then add the frozen peas and cook for a further 2 minutes.
  7. Put the soup into a blender (or use a hand blender) and process until smooth.
  8. Return the soup to the large pan.  Add sufficient milk to thin the soup to the desired consistency – you may either want a thicker, chunkier soup or a thinner one.
  9. If you plan to serve the soup hot, put the reserved asparagus tips into the soup and they will cook in it while it is reheated.   If you plan to serve the soup cold, it is best to steam the asparagus tips separately for 5 minutes and then add them to the soup just before serving.
  10. Serve topped with chopped chervil, or alternatively parsley, and a swirl of cream.

Notes

This soup is very versatile and can be served either hot or cold.

Keywords: asparagus and pea soup, asparagus, chervil, cold soup

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Sweetcorn Chowder

Sweetcorn Chowder with Smoked Paprika and Cayenne

This Sweetcorn Chowder is a hearty, vegetarian soup. It includes potatoes, which give it a thick, rib-sticking quality, which makes it perfect as a warming lunch on a cold winter’s day. To balance the sweetness of the sweetcorn, I have added smoked paprika which adds a smoky warmth and depth of flavour and also a touch of cayenne to give a bit more heat. Without these spices, and also the sour cream and chives which are added when it is served, I think this soup would be a bit too sweet and lacking in any complexity of flavour. My inspiration for the smoked paprika was my memory of the delicious, smoky corn cobs that we cook at our summer barbecues. I think that smokiness is a great flavour companion to sweetcorn.

Sweet, sweetcorn

My parents were very keen vegetable growers. They both loved to eat and to cook and they loved to produce home-grown vegetables to feed their family. Some vegetables, such as runner beans or onions, were good but not hugely better in taste to shop-bought versions. However, others such as new potatoes, peas, tomatoes and sweetcorn were so mind-blowingly different that it was almost like eating totally different vegetables.

Home-grown sweetcorn was one of my childhood favourites – young and eaten within hours of being picked so the natural sugars had not converted to starch – it was bursting with sweetness. This was in the 1970s and 1980s when supermarket veggies were not quite as good as they are now. Nowadays, the varieties of sweetcorn that are sold in shops are “supersweet”. The sweetness is good – no one wants un-sweetcorn – but it needs to be balanced. If you are cooking up a few sweetcorn cobs, here are some ideas to bring out the flavour.

  • Spice – As with this Sweetcorn Chowder recipe, adding some spice tempers the sweetness. Anything that adds a bit of warmth, such as paprika, is good.
  • Chilli – Adding a hit of chilli heat – either dried or fresh – is a great way to bring out the flavour of sweetcorn. Go as hot as you like.
  • Herbs – Adding a bit of herby greeness also balances sweetcorn’s sweeness. Coriander (cilantro), parsley or chives are good flavour partners. You need something with a bit of a punch.
  • Smoke – As with this recipe, sweetcorn loves a bit of smoke. Put it on the barbecue or grill it in the oven to give it that delicious smoky roasted flavour. Or you can cheat and add smoked paprika as I have done in this recipe.
  • Sour – Clearly, sour balances sweet! Add a squeeze of lemon, or even better lime, to make your sweetcorn’s flavour sing.
  • Fat – Not a healthy option but, as with many things, a big knob of butter will make it taste so much better.
  • Salt – A sprinkling of salt will bring out that delicious sweet flavour.

Other home-made soup recipes

I have lots of easy, vegetable soup recipes. If you like this Sweetcorn Chowder, you might like some of the others. All my soups are vegetarian and all can be made vegan by substituting animal fats, such as butter, for vegetable fats. Some of them are pretty simple such as Fennel Soup or Jerusalem Artichoke Soup and showcase a single vegetable. Others combine vegetables which have complimentary flavours such as Curried Parsnip and Apple SoupMoroccan Spiced Sweet Potato Soup, Celeriac and Apple SoupMushroom and Chestnut SoupPumpkin and Sweetcorn Soup or Leek and Potato Soup. A few have more unusual combinations of flavours such as Beetroot Soup with Coconut or Butternut and Peanut Butter Soup. I also have a few chilled soup recipes, which are fantastic cold in the summer, but can also be served warm such as Asparagus and Pea and Tomato.

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Sweetcorn Chowder

Sweetcorn Chowder

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: Serves 6 1x
  • Category: Soup
  • Cuisine: English

Description

This easy Sweetcorn Chowder is a hearty vegetarian soup.  The sweetness of the corn is balanced by smoked paprika and cayenne.  Serve with sour cream and chopped chives for extra flavour.


Scale

Ingredients

  • 1 onion
  • 1 tablespoon vegetable oil
  • 2 cloves of garlic
  • 2 teaspoons of smoked paprika
  • Half a teaspoon of cayenne pepper
  • 3 medium-sized potatoes
  • 4 sweetcorn cobs
  • 700 ml vegetable stock
  • A little milk or water
  • Salt and pepper
  • Sour cream and chives to serve

Sweetcorn Chowder

 


Instructions

  1. Peel and roughly chop the onion.
  2. Heat the oil in a heavy-based pan and add the chopped onion.   Cook gently over a low heat for around 10 minutes until it is soft and golden.
  3. Peel and crush the garlic cloves and add them to the pan together with the smoked paprika and cayenne pepper.  Cook for two minutes.
  4. Peel and roughly chop the potatoes.
  5. Using a sharp knife, remove the corn kernels from the cobs. 
  6. Add the chopped potatoes and corn kernels to the pan.
  7. Add the vegetable stock to the pan and bring to simmering point.   Cook gently for 20 minutes.
  8. Blend the soup in a food processor or by using a hand blender.
  9. At this stage you can add a little milk or water to thin the soup to your desired consistency.  I tend to keep it quite thick and hearty.
  10. Season with salt and pepper.
  11. When you serve the soup you can add a teaspoon of sour cream and some chopped chives to each bowl.

Sweetcorn Chowder

 

 


Keywords: sweetcorn, chowder, soup,

This recipe has been shared on #CookBlogShare with Recipes Made Easy and #FiestaFriday with Fiesta Friday  and  Mollie at Frugal Hausfrau.

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

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Spiced Sweet Potato Soup

Spiced Sweet Potato Soup – easy vegetable soup with a flavour of Morocco

This Spiced Sweet Potato Soup brings together my love of home-made vegetable soup with my love of Moroccan food. It is not a Moroccan recipe but uses spices used in North African stews or tagines. One of the reasons that I particularly like Morocan food is the combination of savoury and sweet ingredients (think Lamb Tagine with Apricots) and its gentle use of spice.

This very simple soup has all these elements. The sweetness of the sweet potatoes provides the perfect vehicle for the spices. Cumin, cinnamon and turmeric provide an exotic and warming note. If you want your soup to have a bit more heat, you can add some cayenne to the mix. I generally add half a teaspoon but you can either leave it out altogether or add more (although I wouldn’t go over one teaspoon) to give the soup a bit more heat. If you don’t have any sweet potatoes to hand, you can use butternut squash or pumpkin as alternatives.

Although I make this soup all year around, I particularly like to make it in January and February. Where I live, these are generally cold, rainy months. A bowl of tasty, healthy soup, sweet and savoury flavoured with gently spices is just what I crave. Not only does this soup taste good, it also looks cheerful with its rich orange colour. I eat it during the cold, English winter and dream of  Marrakech.

Other home-made soup recipes

I have lots of easy, vegetable soup recipes. If you like this Spiced Sweet Potato Soup, you might like some of the others. All my soups are vegetarian and all can be made vegan by substituting animal fats, such as butter, for vegetable fats. Some of them are pretty simple such as Fennel Soup or Jerusalem Artichoke Soup and showcase a single vegetable. Others combine vegetables which have complimentary flavours such as Curried Parsnip and Apple Soup, Celeriac and Apple SoupMushroom and Chestnut SoupPumpkin and Sweetcorn Soup or Leek and Potato Soup. A few have more unusual combinations of flavours such as Beetroot Soup with Coconut or Butternut and Peanut Butter Soup. I also have a few chilled soup recipes, which are fantastic cold in the summer, but can also be served warm such as Asparagus and Pea and Tomato.

Dukkah – an easy and versatile ingredient

I sprinkle a bit of home-made dukkah on the top of this soup. If you would like to make your own version of this versatile nut and spice mix, have a look at my easy dukkah recipe. It think it looks good as decoration on top of my soup but it also adds an extra punch of spicy flavour and fantastic crunchy texture. Dukkah is a traditional North African nutty roasted spice mix which can be used to add flavour and texture to all kinds of dishes. You can buy it ready-made but truly it is far better when you make it at home and it is extremely easy to make. If you are interested in making your own

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Spiced Sweet Potato Soup

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Spiced Sweet Potato Soup

Spiced Sweet Potato Soup

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 17
  • Total Time: 32 minutes
  • Yield: Serves 6 1x
  • Category: Soup
  • Cuisine: English

Description

This quick and easy Spiced Sweet Potato Soup is filled with Moroccan flavours.  Its rich, orange colour and savoury taste will warm you up on a cold winter’s day.


Scale

Ingredients

  • 25 g butter or 1 tablespoon of vegetable oil
  • 1 large onion
  • 4 sweet potatoes
  • Salt and pepper
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground turmeric
  • Half a teaspoon of cayenne (optional)
  • 500 ml of vegetable stock
  • A little yogurt and dukkah to decorate (optional)

Spiced Sweet Potato Soup


Instructions

  1. Peel and roughly chop the onions.

  2. Peel and roughly chop the sweet potatoes.

  3. Heat the butter or oil in a heavy-based pan and add the chopped vegetables.  Season with salt and pepper.

  4. Cook gently over a low heat for around 15 minutes until the vegetables are starting to caramelise.  

  5. Add the cumin, cinnamon, turmeric to the vegetables.  If you want the soup to have a bit of chilli heat, you can also add the cayenne at this point.  Cook for a further two minutes.  
  6. Add the vegetable stock to the pan and bring to simmering point.   Cook gently for 15 minutes.

  7. Blend the soup in a food processor or by using a hand blender. 

  8. The soup will be quite thick.  You can add a little additional water to thin it to your desired consistency. 

  9. When you are ready to serve the soup, reheat it gently and pour into individual bowls.  If you wish, you can decorate each bowl with a swirl of plain yogurt and a sprinkle of dukkah.

Spiced Sweet Potato Soup


Notes

This soup is vegetarian but can easily made vegan by using vegetable oil instead of butter and omitting the yogurt.

If you do not have any sweet potatoes, you can use butternut squash or pumpkin to make this soup.

Keywords: soup, sweet potatoes, spices, Moroccan, vegetarian

This recipe has been shared on #CookBlogShare with Recipes Made Easy and #FiestaFriday with Fiesta Friday 

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

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Jerusalem Artichoke Soup

Easy and healthy vegetarian Jerusalem Artichoke soup

This Jerusalem Artichoke soup is extremely easy to make and showcases the delicious, nutty flavour of this much underused vegetable. In addition to the artichokes, it uses onions to add an additional depth of flavour and potatoes to thicken up the texture and, apart from some vegetable stock, that is it!

Why make your own soup?

I am a great fan of home-made vegetarian soups and make them all the year around. However, I think in winter, particularly after the excesses of Christmas and New Year, they are exactly what I want to cook and eat. They are very easy to make, requiring little or no culinary expertise, taste delicious and are a brilliant way to increase your intake of vegetables. There are lots of reasons why it is worth making your own soup rather than using ready-made soup from a packet.

  • It is very easy to make your own soup. You can also make it in advance and re-heat when you wish to eat it. It will keep for several days in the refrigerator and can be frozen for up to a year.
  • They are delicious and you can use vegetables or combinations of vegetables that you particularly like. Once you know the basic soup-making techniques you can use these to make all kinds of vegetable soup. Personally, I like to showcase one or two vegetables in each soup recipe, with one or two additional flavours, but you can let your imagination go with possible combinations according to your taste. In addition to Jerusalem Artichokes, I think that the following vegetables are really good soup ingredients: onions, leeks, potatoes, sweet potatoes, squash, beetroot, tomatoes, mushrooms, asparagus, peas and spinach. I am not overly keen on brassica-based soup (cauliflower, broccoli etc) but that is just a matter of personal taste!
  • They will contain lots of nutrients from the vegetables that go into them and also include a lot of vegetable fibre which is great for your digestion. You can control you can control the amount of salt and fat included which means that generally they are healthier that shop-bought equivalents.

Lots of lovely soup!

As you might expect, I have a lot of soup recipes! All my soups are vegetarian and all can be made vegan by substituting animal fats, such as butter, for vegetable fats. Some of them are pretty simple such as Fennel Soup and showcase a single vegetable. Others combine vegetables which have complimentary flavours such as Celeriac and Apple Soup, Mushroom and Chestnut Soup, Pumpkin and Sweetcorn Soup or Leek and Potato Soup. A few have more unusual combinations of flavours such as Curried Parsnip and Apple Soup, Beetroot Soup with Coconut or Butternut and Peanut Butter Soup. I also have a few chilled soup recipes, which are fantastic cold in the summer, but can also be served warm such as Asparagus and Pea and Tomato.

Easy Jerusalem Artichoke Soup recipe

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Jerusalem Artichoke Soup

Jerusalem Artichoke Soup

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: Serves 8 1x
  • Category: Soup
  • Cuisine: English

Description

This quick and easy vegetarian Jerusalem Artichoke Soup showcases the delicious nutty flavour of this under-used vegetable.


Scale

Ingredients

  • 50 g butter or 2 tablespoons vegetable oil
  • 1 large onion
  • 1 kilo jerusalem artichokes
  • Salt and pepper
  • 2 large potatoes (around 350 g)
  • 1 litre of vegetable stock

Jerusalem Artichokes


Instructions

  1. Heat the butter or oil in a large saucepan or casserole.
  2. Peel and roughly chop the onion and the jerusalem artichokes and add to the pan.  Season the vegetables with salt and pepper and fry them very gently for around 15 minutes until the onions are translucent and the artichoke pieces are beginning to soften.
  3. Peel and chop the potatoes and add to the pan with the onion and artichoke pieces.
  4. Add the vegetable stock and simmer for 20 minutes.
  5. Remove from the heat and allow to cool slightly. Blend the soup until smooth in a food processor or with a hand-held blender.
  6. If the soup is too thick, you can add a little water to thin it to the desired consistency. 

Jerusalem Artichoke Soup


Notes

You can make this soup vegan by just using vegetable oil. 

Keywords: soup, jerusalem artichokes, vegetarian, vegan

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

Curried Parsnip Soup

Curried Parsnip and Apple Soup

A vegan soup which combines parsnips with a mild curry flavour and apple for a hint of sweetness

Fennel Soup - vegan or vegetarian

Fennel Soup

Easy vegetarian soup highlighting the aniseed taste of fresh fennel

Mushroom and Chestnut Soup

Mushroom and Chestnut Soup

Easy vegetarian soup combining mushrooms and sweet chestnuts

Pumpkin and Sweetcorn Soup

Pumpkin and Sweetcorn Soup

Delicious winter soup

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