Jerusalem artichoke soup

A fine, original winter soup made with Jerusalem artichokes, that forgotten vegetable with an artichoke-like taste. Silky and delicate, it is a healthy, comforting dinner that steps off the beaten track.

Preparation: 15 min  |  Cooking: 25 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 179 kcal · 4 g protein · 30 g carbohydrate · 4 g fat

Ingredients

• 600 g Jerusalem artichokes
• 1 potato
• 1 onion
• 1 tbsp olive oil
• nutmeg, salt, pepper

Method

1. Peel and chop the Jerusalem artichokes.
2. Fry the onion, then add the Jerusalem artichokes and potato.
3. Cover with water or stock and cook for 20 minutes.
4. Blend until smooth with a pinch of nutmeg.

Nutritional benefits

Jerusalem artichoke is rich in inulin, a prebiotic fibre that feeds the gut microbiome, and is low in calories. With its delicate artichoke flavour, it makes an original and nutritious soup. The potato adds creaminess without any cream. It is a light, digestible, seasonal dinner.

Variations and substitutions

• Half and half with parsnip or carrot.
• Creamier: coconut milk or soft cheese.
• Topped with toasted hazelnuts.
• For more protein: red lentils.

Storage and making ahead

Keeps for 4 days and can be frozen: ideal for batch cooking.

💡 Good to know

Introduce Jerusalem artichokes gradually if you are not used to them: being rich in inulin, they can cause bloating in large amounts.

Read also

Discover more vegetarian recipes · vegan recipes · weight-loss recipes · gluten-free recipes · healthy & balanced recipes.

Foods in this recipe: Jerusalem artichokes · potato · onion · olive oil · nutmeg.

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