Vegan Jerusalem artichoke soup

Surprisingly smooth Jerusalem artichoke soup with no cream at all. This gluten-free vegan dish wins you over with its earthy flavours at dinner. Apple and rosemary round off the taste.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 320 kcal per serving
• Protein: 5 g
• Fat: 16 g
• Carbs: 38 g

Ingredients

• 500g Jerusalem artichokes
• 1 apple
• 1 onion
• 600ml vegetable stock
• 2 tbsp nuts
• 2 tbsp olive oil
• 1 sprig of rosemary

Method

You’ll need: frying pan · saucepan · stick blender · chopping board · knife · ladle

1. Peel the Jerusalem artichokes, apple and onion and dice them finely.
2. Heat a little of the oil in a pan and cook all the diced ingredients gently for a few minutes until translucent.
3. Pour in the vegetable stock, add the fresh rosemary and let everything cook.
4. Roughly chop the nuts and toast them lightly in a small frying pan.
5. Take the rosemary sprig out of the pan and blend the soup until very smooth.
6. Ladle the soup into deep plates and scatter the nut pieces over the top.

Good to know

A completely creamy texture with no extra help? The special nature of these tubers makes it happen naturally.

Swaps

Jerusalem artichoke → celeriac (fewer fructose compounds) Apple → pear (a little softer and more rounded) Nuts → sunflower seeds (nut-free) Olive oil → avocado oil (more neutral finish)

Cooking tips

If the skin is nice and thin, simply use the tubers unpeeled and save valuable time.

Storage

This soup still tastes very good reheated on cool days.

Allergens

Contains tree nuts. Use sunflower seeds instead of the nuts if you need a nut-free version.

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