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 recipePrint
This quick and easy vegetarian Jerusalem Artichoke Soup showcases the delicious nutty flavour of this under-used vegetable.
- 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
- Heat the butter or oil in a large saucepan or casserole.
- 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.
- Peel and chop the potatoes and add to the pan with the onion and artichoke pieces.
- Add the vegetable stock and simmer for 20 minutes.
- Remove from the heat and allow to cool slightly. Blend the soup until smooth in a food processor or with a hand-held blender.
- If the soup is too thick, you can add a little water to thin it to the desired consistency.
You can make this soup vegan by just using vegetable oil.
Keywords: soup, jerusalem artichokes, vegetarian, vegan
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