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Jerusalem Artichoke Soup

Serving: 2|  Cooking time: 55 minutes | Skill: Easy

"Artichokes are incredibly alkaline and promote the production of good bacteria in the gut. This soup is one of the most nutritious and cleansing."  Tash x



100g white onion, finely chopped
1 clove of garlic, finely chopped
1 leek (60g), finely chopped
1 carrot (80g), finely chopped
1 stalk of celery (40g), finely sliced
1 tsp ground coriander
2 tsp sunflower oil
400g Jerusalem artichokes, well scrubbed, and chopped into 1cm cubes
1 bay leaf
2 tbsp vegetable Boullion powder
1.5 litres water
Black pepper to season
    1. Gently sauté the onions, garlic, leek, carrot, celery and ground coriander in the sunflower oil for 8-10 minutes until softened, adding small splashes of cold water to the pan to keep the heat down (a splash being about 2 tablespoons).
    2. Then add the Jerusalem artichoke, vegetable Bouillion powder and bay leaf. Stir for a further 2 minutes and then add the water.
    3. Simmer on a medium heat for 45 mins until the artichokes soften and you can easily mash them with the back of a spoon.
    4. Remove the bay leaf and then blend the soup until smooth. Serve with a swirl of goats yoghurt and a sprinkling of thyme.

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