Potato and Jerusalem Artichoke Soup

    40 minutes

    Jerusalem artichokes are a root vegetable that make a great soup. This version is lightly seasoned with garlic and nutmeg.

    9 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 1 tablespoon butter
    • 1 onion, diced
    • 3 garlic cloves, diced
    • 300g potatoes, diced
    • 200g Jerusalem artichokes, diced
    • 1 litre vegetable or chicken stock
    • 1 pinch salt, to taste
    • 1 pinch freshly ground black pepper, to taste
    • 1 pinch nutmeg, to taste

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat oil and butter in a saucepan and fry onion and garlic for 5 minutes until transparent.
    2. Add potatoes and Jerusalem artichokes to a saucepan then fry for 3 minutes while stirring. Add stock and reduce temperature. Cook with the lid on for 20 minutes until the vegetables are nice and soft.
    3. Puree soup. If it is too thick add more water or stock. Season with salt, pepper and nutmeg.

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    This recipe is just amazing, thanks so much  -  04 May 2013