Jerusalem artichoke and roast garlic soup

    30 min

    My vegetarian friends love this warming soup with its perfect blend of garlic, celery, onion, Jerusalem artichokes and potatoes. It makes a delicous meal with hearty homemade bread.

    5 people made this

    Serves: 4 

    • 1 garlic head, roasted and skins removed
    • 2½ tablespoons butter
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 1 leek, white part only, washed and chopped
    • Salt
    • 1 celery stalk, chopped
    • 700 g Jerusalem artichokes, peeled and chopped into 1 cm cubes
    • 1 small potato, chopped into 1 cm cubes
    • 1.5 litres hot vegetable stock
    • Olive oil, to serve
    • Finely snipped chives, to serve

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large saucepan, heat the butter and oil. Add the onion, leek and celery and a large pinch of salt, and cook until soft (about 5 minutes). Add the Jerusalem artichokes, potato and garlic and cook for another 5-10 minutes. Pour in the stock, bring to the boil, then reduce heat and simmer until vegetables are soft (about 10-15 minutes).
    2. Puree mixture in a blender until smooth, and season well. Serve with olive oil and chives.

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    Reviews in English (1)


    : This is yummy, I had never tried Jerusalem artichoke before but I would certainly recommend it, even the kids loved it!  -  31 Mar 2010