Recipe

Roasted Jerusalem artichoke soup

Soups up!

  • 10 mins preparation
  • 50 mins cooking
  • Serves 4
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Looking like a cross between ginger and a weird, knobbly potato, Jerusalem artichoke is not the prettiest vegetable on the block. It does, however, make a very fine soup, especially if you roast it first.
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Ingredients

Roasted Jerusalem artichoke soup
  • 600 gram jerusalem artichokes, peeled and cut into even chunks
  • 500 gram sweet potato, peeled, cut into even chunks
  • 60 gram butter
  • 1 onion, sliced
  • 1 clove garlic, thinly sliced
  • 1 stick celery, finely chopped
  • 1/75 litre chicken stock
  • salt and pepper
  • 1/2 cup cream
  • chives, to serve

Method

Roasted Jerusalem artichoke soup
  • 1
    Preheat oven to 200°C (180°C fan-forced).
  • 2
    Place artichokes and sweet potato into a baking tray; dot with 2/3 of the butter. Roast 30 minutes, until golden brown.
  • 3
    Melt remaining butter in a large pan over a medium heat; add onion, garlic and celery. Cook 5 minutes, until softened.
  • 4
    Add chicken stock and roasted vegetables to pan. Bring to the boil, then reduce heat to low. Simmer 15-20 minutes.
  • 5
    Using a hand blender, puree until smooth. Season with salt and pepper. Stir in cream. Serve topped with chives.

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