In Dinner, Lunch, Recipes, Soups

Jerusalem Artichoke Soup

Jerusalem Artichoke Soup

A good way to finally try those ‘funny-looking’ vegetables. A truly warming and satisfying soup with the added bonus of a crispy parsnip topping.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 People


  • 1 kg Jerusalem artichokes peeled and cut into 4 cm pieces
  • 960 ml boiling water
  • 2 echalion shallots finely sliced (or 4 shallots)
  • 2 tsp bouillon
  • 3 tbsp olive or rice bran oil
  • 2 cloves garlic peeled
  • 2 cm parsnips peel and cut into 2pieces
  • 1 tbsp coconut yogurt sea salt & white pepper if needed


  • 2 parsnips peeled with vegetable peeler
  • 300 ml sunflower oil for frying


  • Heat the oil in a heavy saucepan and sauté the finely sliced shallots until translucent.
  • Add the garlic and sauté for one more minute continually stirring (be careful not to burn the garlic).
  • Add the Jerusalem artichokes and parsnips, and sauté for a few minutes over a gentle heat.
  • Add the stock gradually. You may not need all of it, as Jerusalem artichokes are very watery when cooked. Bring to the boil.
  • Season with salt and pepper, cover and cook for 30 minutes over a low heat until the artichokes and parsnips are very tender.
  • Purée the soup in a food processor or using a hand stick blender. Better yet, it is best to put through a blender so that you can gauge the amount of liquid required. If using a hand blender, pour out some liquid first (it’s easier to add liquid then to remove it later).
  • Add the coconut yogurt (if needed), taste and adjust the seasoning.
  • Remove the skin of the parsnips, discard, then continue peeling the parsnips so you get strips of the length of parsnip.
  • Pre-heat the sunflower in a medium deep saucepan. You will need to fill the saucepan half-way with oil. In batches, drop in a handful of the thinly sliced parsnips, and as soon as the vegetable crisp starts to change colour, remove from the hot oil using a slotted metal spoon. Place on kitchen paper and sprinkle with some sea salt, and repeat with the remaining batches.
  • Garnish the soup with the parsnip crisps.


LISA’S TIP - If you’d like to make a Jerusalem artichoke risotto, keep the puréed vegetables from the beginning stages and freeze to use when needed.
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