This delicious creamy Jerusalem artichoke soup is made with yummy cauliflower, vegetable or chicken broth and is easily made vegan if desired.
Creamy Jerusalem artichoke soup with cauliflower
A while back I wrote an article about Jerusalem artichokes and then discovered that I don’t have very many recipes with these delicious tubers on the site yet. So this one – originally from my cookbook Delicious Chaos – was still missing. And that’s silly because it’s a delicious soup!
Jerusalem artichoke is a winter vegetable and is usually available until March. Obviously depending on where you live. That makes it the perfect soup for cooler days in autumn and winter.
I think cauliflower and Jerusalem artichoke are a great combination. The only thing you should know when working with Jerusalem artichoke is that it discolors really quickly. So if you make the soup a long time before you’re actually are going to eat it, that is not a good idea.
We initially made the soup for the photo shoot for the book but I didn’t pay attention and by the time we were ready to shoot the soup had turned a nasty color grey. Not really what you want to see, but it was luckily quickly resolved by adding a bit more cream to the soup. But definitely something to keep in mind.
Vegan or not so vegan
This soup is inherently vegan. I often add chicken broth to it, though, and it’s also delicious with a little extra creme fraiche mixed in and some bacon baked on top. So whether you do that is entirely up to you. Of course for the vegan version you use vegetable stock and not chicken stock.
I peeled the Jerusalem artichoke here. You can certainly use it unpeeled but the soup will not be so white. So the color will be different but the flavor will still be good.
If you do not peel the Jerusalem artichoke for the soup, be sure to brush it clean. And cut away any things sticking out. During cooking it is nice to add some thyme leaves.
Jerusalem artichoke soup with cauliflower
Equipment
- Stick blender
Ingredients
- 1 onion
- 2 cloves garlic
- thyme a few sprigs
- 1 cauliflower in florets
- 400 grams Jerusalem artichoke
- olive oil for frying
- 1 liter chicken broth but if you want to keep it veggie, use vegetable broth
Instructions
- Chop the onion and finely chop the garlic. Heat a large soup pan and sauté the onion and garlic in it. Do not let it brown but make sure it becomes soft and glazy.
- Add the cauliflower florets and fry briefly.
- Peel the Jerusalem artichoke, chop into pieces and add to the cauliflower. Add some thyme leaves.
- Pour in the broth and cook for about twenty minutes or until the cauliflower and Jerusalem artichoke are tender.
- Puree the soup with a stick blender or a regular blender and serve with creme fraiche
Nutrition
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
