Roasted mushroom and Jerusalem artichoke soup

    (15)
    1 hour 40 min

    This vegan Jerusalem artichoke soup is luscious and full of flavour, and a great way to use those Jerusalem artichokes that come in your veg box! You can easily make this soup with chicken stock, butter and regular milk or cream should you not want a vegan version. Enjoy!


    16 people made this

    Ingredients
    Serves: 6 

    • 1kg Jerusalem artichokes, scrubbed and sliced
    • 1 large potato, diced
    • 6 large cloves garlic
    • 2 tablespoons olive oil, divided
    • sea salt and freshly ground black pepper to taste
    • 250g mushrooms, sliced
    • 2 tablespoons margarine
    • 1 large onion, diced
    • 1 teaspoon sea salt
    • 500ml water
    • 1.5L vegetable stock
    • 1 tablespoon chopped fresh sage
    • 125ml soya milk (optional)

    Method
    Prep:20min  ›  Cook:1hr20min  ›  Ready in:1hr40min 

    1. Preheat the oven to 220 C / Gas 7.
    2. Toss the Jerusalem artichokes, potatoes and garlic with 1 tablespoon olive oil in a large bowl; season with sea salt and black pepper. Spread the mixture into a baking dish. Toss the mushrooms with another tablespoon of olive oil; spread into a separate baking dish.
    3. Bake the potato mixture in the preheated oven for 20 minutes. Place the mushrooms in the oven and continue baking until the potatoes are soft and slightly browned, about 25 minutes more. Remove both dishes from the oven and set aside.
    4. Melt the margarine in a large pot over medium-low heat; cook the onion in the margarine until completely soft, 7 to 10 minutes. Stir the roasted potato mixture and the mushrooms into the onions, along with 1 teaspoon sea salt and the water; allow the mixture to simmer, stirring occasionally, for 4 to 5 minutes. Stir the vegetable stock and sage into the mixture. Place a cover on the pot and cook to allow the flavours to blend, about 20 minutes.
    5. Allow the soup to cool slightly before pouring in batches into a blender, filling the pitcher no more than halfway. Hold the lid firmly with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree; transfer blended batches to a clean pot. Alternatively, you can use a stick blender and puree the soup in the pot. Stir the soya milk, if using, into the finished soup to serve.

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    Reviews & ratings
    Average global rating:
    (15)

    Reviews in English (13)

    atsirou
    by
    1

    loved this combination of flavours, fantastic soup  -  12 Feb 2014

    by
    19

    This turned out very well. I liked it well enough, boyfriend LOVED it, everyone else seemed to like it. I used small crimini button mushrooms. I also replaced the vegan margarine with unsalted butter, used a Walla Walla sweet onion, and vegetable broth in place of the mushroom broth. I didn't stir any milk into the soup, but I drizzled heavy cream on top of it for decoration and garnished each bowl with a single fresh sage leaf. If you love sage, sunchokes, or mushrooms, you will love this bisque. It's worth the prep and worth a try! Note: I found Jerusalem artichokes at my local Safeway, they were labeled as "Sunflower Chokes," and were sold in the produce section in 1 lb packages. Update: To be a true bisque, add the milk. It also cuts the intensity of the flavor and creates a rich creaminess which is nice. Also, bisques are traditionally served in mugs or double-handled bowls on saucers Oh, and this recipe makes more than 6 main dish servings, more like 8, maybe even more (you're not meant to eat a huge bowl of this type of soup).  -  11 Jul 2011  (Review from Allrecipes US | Canada)

    by
    11

    This was totally delicious and well worth the prep time. I used baby bella mushrooms and olive oil instead of the vegan marg to saute the onion. Did not need/use soy milk at the end. What a unique and flavorful soup! YUM.  -  17 May 2011  (Review from Allrecipes US | Canada)

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