Vegan Jerusalem Artichoke Soup
A delicious, creamy festive soup, perfect for the celebratory table
Equipment
- Large Pan
- Blender
Ingredients
- 350 g Jerusalem Artichoke - cooked, and peeled
- 200 g Potato - peeled, and cubed
- 1 Onion - small, peeled and diced
- 1 tsp Olive Oil
- Salt and Pepper to taste
- 500 ml Water - or vegetable stock
- ¼ cup Cream - vegan (I use Elmlea)
Instructions
- Wash your Jerusalem Artichokes in a bowl of water to remove any soil
- Place them, unpeeled, in a large pan of salted water. Bring to a bowl, then turn down to a simmer.
- Cook until the largest Artichoke in the pan is tender when pierced with a knife tip.
- Drain and leave to cool until you can handle them.
- I find it easiest to roughly cut them in half and then scoop out the flesh using a teaspoon. Discard the skin.
- Whilst the artichokes are cooking, saute your onion and diced potato in some olive oil, over a low heat, until the potato is softened. If this is ready before the artichokes, you can turn this off whilst you prep the cooked artichokes.
- Add the artichoke flesh to potato and onion mixture, and stir gently to amalgamate.
- Add the water, salt and pepper, and bring once again to a gentle simmer. Turn down and let all the flavours mingle for about 10 minutes.
- Now place this mixture in a blender and whizz up until smooth. Pour into a small saucepan and taste for seasoning.
- Add the dairy-free cream and gently warm through.
- You can now serve this soup, garnished with my truffled crouton crumbs or leave to cool and freeze it to use later.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Jerusalem Artichoke Soup
Amount per Serving
Calories
174
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
20
mg
7
%
Sodium
20
mg
1
%
Potassium
637
mg
18
%
Carbohydrates
27
g
9
%
Fiber
3
g
13
%
Sugar
10
g
11
%
Protein
3
g
6
%
Vitamin A
238
IU
5
%
Vitamin C
15
mg
18
%
Calcium
38
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.