Jerusalem Artichoke Soup is the best way to discover this unique root vegetable, also known as sunchokes. Easy to make with just a few simple ingredients. It's a nutty, comforting, and hearty soup with a velvety touch. Perfect to warm up on cold days!
We love this sunchoke soup recipe as much as our celeriac soup recipe. Both are with a unique flavor that is earthy, nutty and so satisfying.
What are Jerusalem Artichokes?
Jerusalem artichokes are not artichokes and they're not from Jerusalem either! They are starchy tubers that look a lot like ginger roots with their knobby, brown appearance.
They have a unique taste, somewhere between mushrooms and potatoes, giving them a delicious, nutty flavor.
Originating from North America, they got their name 'Jerusalem artichokes' from a twist on the Italian word for sunflower, 'girasole' because they are part of the sunflower family.
And you might also see them sold under the name sunchokes, sunroots, topinambur, wild sunflower and yer elmasi (earth apples).
Sunchokes are great for many recipes. You can roast them, mash them, or even slice them into salads.
Today, we'll how to cook Jerusalem artichokes, focusing on turning these knobby roots into a delicious soup.
Ingredients for the Soup
So what do we need to make this cozy Jerusalem artichoke soup recipe? Here are the ingredients to create a soup that's full of flavor, yet simple to make.
- Jerusalem Artichokes (Sunchokes): When choosing Jerusalem artichokes, pick ones that are firm and smooth, without any green spots or sprouts. They should feel dense and solid, not soft or wrinkled. This ensures they are fresh and will have the best flavor and texture for our soup.
- Olive Oil: If you don’t have olive oil, any vegetable oil or even butter will do the job.
- Onion: They add a sweet depth. No onions? Use shallots or leeks for a similar effect.
- Garlic: It brings a punch of flavor.
- Chicken Broth: This forms the base of our soup. For a vegetarian option, vegetable broth is a great substitute.
- Salt and Pepper: Essential for seasoning. You can adjust the amounts to your taste.
Can I add more vegetables to the soup?
Yes, you can! You've got lots of options for adding veggies to Jerusalem artichoke soup. Root vegetables like potatoes, sweet potatoes, carrots, parsnips and celery are great choices because they complement the earthy flavor of the sunchokes.
Just chop these additional veggies into similar-sized pieces as your artichokes for even cooking, and you'll have a soup that's tasty and packed with different flavors and textures!
Preparing Jerusalem Artichokes
Not familiar to Jerusalem artichoke recipes? Is this your first time? Then, you might want to learn how to prepare Jerusalem artichokes first.
Start by giving the artichokes a good rinse under cold water. Use a brush to gently scrub their knobby surfaces clean. Then follow the steps below:
- Peeling: Peel the Jerusalem artichokes with a small knife. A vegetable peeler is not very practical due to their small, knobbly shape.
- Chopping: Once they're clean and peeled, chop them into chunks.
Tip: If you're not going to use the chopped artichokes right away, to prevent browning, place them in water with a bit of lemon juice. This step is especially useful if you're prepping them ahead of time.
Is it necessary to peel Jerusalem artichokes?
Nope, you don't have to peel Jerusalem artichokes if you don't want to. Their skin is pretty thin and totally edible. We like to peel them for a smoother texture in dishes like soup, but it's all about your preference. If you're cool with a more rustic feel, just give them a good scrub, and they're ready to go!
How To Make The Soup
Be sure to see the recipe card below for the full ingredients list & instructions!
Now that we have all our ingredients ready, let's get cooking! Here's the step-by-step process to create your delicious sunchoke soup:
- Start the Base: Begin by heating olive oil in a large saucepan over medium heat. Add in the diced onions, covering the pan with a lid. Let the onions cook until they're soft. Make sure to give them a stir occasionally so they don't stick to the pan. Once the onions are soft, it's time to add the minced garlic. Sauté it just until it becomes fragrant.
- Add the Sunchokes: Now, put the prepared Jerusalem artichoke chunks to the pan. Stir them well to coat them with the flavored oil.
- Cook the Sunchokes: Cover the pan and let them cook for about 5-7 minutes over medium heat. You'll want to stir a few times during this process. If you notice the pan is getting too dry, add a splash of water to prevent sticking.
- Create the Soup: Pour in the chicken stock, and season the mixture with salt and pepper. Bring everything to a boil, then turn down the heat to low. Cover the pan and let it all simmer until the Jerusalem artichokes become tender, which will take around 25-30 minutes. After this time, take the saucepan off the heat.
- Blend the soup: When the vegetables are tender, it's time to puree the soup. Carefully transfer the soup into a food processor to blend. Remember, the soup will be hot, so handle it with care. If your food processor isn't very large, work in 2-3 batches, filling it only halfway each time to avoid spills. After blending each batch, transfer the smooth soup to a large bowl.
- Final Touches: Pour all the blended soup back in the pan and place it on medium heat to warm it up. This is a good time to taste it and see if it needs more salt.
- Serve: Serve the soup hot with a twist of freshly ground black pepper on top. For an extra touch, garnish with chopped parsley or another herb of your choice (like thyme, rosemary, sage) and a handful of croutons for crunch.
Tip: For an extra twist in your soup with Jerusalem artichokes, mix in other veggies like carrots for sweetness, parsnips for spice, or celery for more flavor. Potatoes or sweet potatoes are also great for added creaminess. Just chop them to the same size as the artichokes for even cooking.
Creamy Version: For a richer cream of Jerusalem artichoke soup, add a splash of cream or coconut milk towards the end of cooking. This gives the soup a luxurious, creamy texture.
Vegan Adaptation: Make this soup vegan by using vegetable stock instead of chicken broth and swapping out cream for a plant-based alternative.
Protein Boost: For a more filling meal, consider adding cooked white beans or chickpeas to the soup. They add protein and complement the earthy flavors.
Our serving suggestions below can help turn your Jerusalem artichokes soup into a complete meal.
Garnishes: When serving, sprinkle herbs like chopped parsley, sage leaves or chives on top of bowls for a fresh flavor. A swirl of cream or a drizzle of olive oil can add a touch of richness.
Bread Pairing: Serve with crusty bread, like a baguette or no flour cornbread, for dipping. More breads that can be served with this cream of jerusalem artichoke soup are:
Salad Side: Pair the soup with a light, crisp salad for a balanced meal. A salad with a tangy vinaigrette complements the earthy, creamy soup well. So it is great with our fig salad with arugula and black eyed pea salad.
Croutons: Homemade or store-bought croutons add a delightful crunch and are perfect for adding texture to the soup.
Storage & Reheating
- Refrigeration: Once your Jerusalem artichoke soup has cooled to room temperature, store it in an airtight container in the refrigerator. It will keep well for up to 3-4 days.
- Freezing: For longer storage, this soup freezes beautifully. Pour it into freezer-safe containers or bags, leaving some space at the top for expansion. It can be stored in the freezer for up to 2-3 months.
- Refrigerated Soup: To reheat, simply pour the soup into a saucepan and warm it over medium heat. Stir occasionally to ensure it heats evenly. If the soup has thickened in the fridge, you can add a little water or broth to reach your desired consistency.
- Frozen Soup: If the soup is frozen, it’s best to thaw it in the refrigerator overnight. Once thawed, reheat it on the stove as you would with refrigerated soup. If in a hurry, you can also thaw and reheat it in the microwave. Use a microwave-safe container, and stir at regular intervals to ensure even heating.
How Do You Make Artichokes Less Gassy?
While we've never experienced this issue, it's true that some people might find Jerusalem artichokes a bit gassy. This is because they contain inulin, a type of fiber that can be harder for some people to digest.
Here are a few tips to make them less gassy:
- Cook Them Well: Cooking Jerusalem artichokes thoroughly can help break down some of the inulin, making them easier to digest.
- Pair with Digestive Aids: Eating them with foods that are known to aid digestion, like ginger or fennel, might help.
- Start Small: If you're not used to eating them, start with a small amount and gradually increase it over time. This gives your digestive system a chance to get used to them.
- Lemon Juice or Vinegar: Adding an acidic ingredient like lemon juice or vinegar while cooking might help.
- Soaking: If you're using them raw in salads, you might try soaking the sliced Jerusalem artichokes in a mixture of lemon and water for a bit before eating them.
Here are some tips to make the recipe for Jerusalem artichoke soup perfectly every time:
- Chop the Jerusalem artichokes into even-sized pieces. This helps them cook evenly, so every bite is perfectly tender.
- After blending, if the soup is too thick, add a bit more broth or water to reach your desired consistency. If it's too thin, let it simmer for a few minutes to thicken up.
- Always taste your soup before serving and adjust the seasoning if necessary.
- When blending hot soup, do it in batches and don't overfill the blender to avoid spills and burns.
Nope, a sunchoke isn't a fruit. It's actually a type of tuber, which is a kind of vegetable. Sunchokes, also known as Jerusalem artichokes, grow underground and are part of the sunflower family. They're more like potatoes or carrots in that they're root veggies, not fruits.
No, Jerusalem artichokes aren't nuts. They're actually tubers, kind of like potatoes. They grow underground and are part of the sunflower family.
The edible part of the sunchoke is the tuber, which is the underground part of the plant. These tubers look a bit like ginger roots, with a knobbly, brown appearance. The rest of the plant, like the stalk and leaves, isn't commonly eaten.
If you need a substitute for Jerusalem artichokes, try parsnips for a similar sweet, nutty flavor, or turnips for a bit of a peppery kick. Potatoes are a good option for texture, and celeriac can be a nice alternative in soups and mashed dishes.
As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!
Jerusalem Artichoke Soup
This recipe transforms the humble sunchoke into a creamy and velvety soup that's both hearty and nourishing. With a blend of nutty sunchokes, aromatic onions, and garlic, simmered in a rich chicken broth and seasoned to perfection, this soup is a true delight for your taste buds.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Lunch
- Method: Cooking
- Cuisine: Turkish
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 pounds (900 grams) Jerusalem artichokes, cut into chunks peeled or unpeeled. (Read Note 1)
- 6 cups (1.4 liters / 1.5 quarts) chicken stock or vegetable stock
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- Heat oil in a large saucepan. Add in the diced onion and cook until soft with the lid on, about 5 minutes. Stir occasionally
- Add in minced garlic and sauté for about a minute.
- Add the prepared Jerusalem artichoke chunks into the pan and stir well. Cook them about 5 minutes with the lid on, over medium heat. Stir a few times and add a splash of water if it gets too dry.
- Add in the stock, salt and pepper. Bring it to a boil. Reduce the heat to low and let it simmer covered until tender, about 25-30 minutes. Remove from the heat.
- Puree the soup using an immersion blender or in a food processor. Be very careful when blending as the soup is very hot. If your food processor is not very large, fill half of it with the soup, blend it and pour it to another pan. Blend the remaining soup in the same way.
- Put the blended soup over medium heat to warm it back. Taste it and add more salt if needed.
- Serve with freshly ground black pepper. Optionally, you can top it with chopped parsley (or another herb) and croutons.
- To prepare the Jerusalem artichokes, you can either peel or leave their skin. To peel their skin, use a small knife or a vegetable peeler. To leave their skin on, scrub the Jerusalem artichokes with a piece of damp kitchen towel or brush them with with a vegetable brush and wash under running water. Then cut them into about 1-inch (2.5 cm) chunks and put them aside.
- Cut the Jerusalem artichokes into similar-sized pieces for even cooking.
- If your blended soup is too thick, thin it with a little broth. If it's too runny, simmer it briefly to thicken.
- Blend hot soup in small batches to prevent spills. Using an immersion blender can be a safer and easier method.
- Storing: Cool the soup to room temperature, then store it in an airtight container in the fridge for up to 3-4 days or freeze it for up to 2-3 months.
- Reheating: Warm refrigerated or thawed soup in a saucepan over medium heat. If it's too thick, add a bit of water or broth. For frozen soup, thaw it in the fridge first, then reheat.
- Serving Size:
- Calories: 246
- Sugar: 19.1 g
- Sodium: 544 mg
- Fat: 7.6 g
- Carbohydrates: 37 g
- Fiber: 2.8 g
- Protein: 9.4 g
- Cholesterol: 7.2 mg
Keywords: Jerusalem artichoke soup