Day 324: Jerusalem Artichoke Soup

I try to eat seasonally as much as possible and adore the new additions each month brings. November sees the arrival of Jerusalem artichokes; not from Jerusalem and not part of the artichoke family in any way. However, they are a welcome enhancement to the season, especially in this flavousome warming winter soup.


  • 700g Jerusalem artichokes
  • 1 x onion, finely chopped 
  • 1 x litre veg stock
  • 3 x garlic cloves
  • Chives, to garnish
  • Pinch of cayenne pepper

Peel and slice the Jerusalem artichokes and bring to the boil, along with the chopped onion and garlic cloves.

Simmer for 30-35 minutes then blend until smooth.

Serve, garnished with chopped chives and a pinch of cayenne pepper.

Very similar in flavour and texture to potatoes (although slightly nuttier) this mild tasting vegetable is ideal in a puréed soup. Nothing for Mathilde to object to here.

2 thoughts on “Day 324: Jerusalem Artichoke Soup”

  1. Hi, I read an article about your challenge in my Mum’s paper, and I’ve just sent the link to my niece who has a two year old fussy eater and a one year old (today!) who eats everything, edible or not.
    I am a 62 year old can’t cook/won’t cook woman (luckily I didn’t have any kids or they might have had to fend for themselves) but I’ve had a quick look at some of your recipes and I’m even going to give them a go myself. I’m not even sure what a Jerusalem artichoke looks like …………. Gill

    Liked by 1 person

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