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It looks like a “hand” soup but it’s actually a Jerusalem artichoke soup, in French called Topinambour.
Topinambours’ health benefits are manifold: they are full of potassium and inulin ( not to be confused with insulin) which stimulates the growth of bifidobacteria, a most beneficial bacteria for the digestive system.
They are also low in sugar content, and a healthy alternative to potatoes.
They look like ginger, and taste like artichoke.
They are actually also very easy to plant in the garden, and make decent flower edges. Their own flower is a beautiful yellow daisy, similar to a sunflower.
This is their season, so you’ll find them in most supermarkets.
Here are the ingredients for the Jerusalem artichoke soup:
- 1 lb – 500 gr of fresh spinach
- 7 Jerusalem artichokes
- 2 tbsp of olive oil
- 1 large onion diced
- 1 large carrot diced
- 1 stalk of celery diced
- 2 large carrots (in this recipes is yellow carrots)
- 1 cube stock (beef, otherwise vegetable or vegan)
- Salt & pepper
How to make the soup
- Peel and clean the onion, the carrots, and the Jerusalem artichokes.
- Dice the onion, the celery and one carrot. Stir-fryin a pot till translucent (this is known as sofritto).
- Broadly slice the Jerusalem artichokes and two other carrots (or feel free to slice the Jerusalem artichokes width wise if you don’t want the “finger look”), and throw into the pot.
- Stir the pot until they are all coated in the frying sofritto.
- Add either 500 ml of water and the cube stock to the pot, or just 2 cup – 500 ml of stock.
- I always have homemade stock in my freezer, so I would normally use that.
- Boil for 15 minutes.
- Add the spinach, and let it cook until the Jerusalem artichokes are done.
Watch out: don’t overboil the artichokes, as they will break apart if they become overcooked.
- If you like the pot I am using you can find it on Amazon in Uk and USA and here is my affiliate link:
- Sprinkle crushed black pepper if you’d like, and serve the healthy jerusalem artichoke soup with a slice of brown bread.
Jerusalem Artichoke Soup
Ingredients
- 1 lb fresh spinach
- 7 Jerusalem artichokes
- 2 tbsp Olive oil
- 1 large onion diced
- 1 large carrot diced
- 1 large celery stalk diced
- 1 large Carrots
- 1 cube stock (beef, otherwise vegetable or vegan)
Instructions
- Peel and clean the onion, the carrots, and the Jerusalem artichokes. Dice the onion, the celery and one carrot. Stir-fryin a pot till translucent (this is known as sofritto). Broadly slice the Jerusalem artichokes and two other carrots and throw into the pot. Stir the pot until they are all coated in the frying sofritto.
- Add either 500 ml of water and the cube stock to the pot, or just 500 ml of stock.Boil for 15 minutes.
- Add the spinach, and let it cook until the Jerusalem artichokes are done.Watch out: don’t over boil the artichokes, as they will break apart if they become overcooked.
- Sprinkle crushed black pepper if you’d like, and serve with a slice of brown bread.
I love Jerusalem artichokes, they make the most incredible puree… This soup sounds fantastic, definitely my kinda grub!
Thank you Brian
Jerusalem artichokes are so delicious, I love cooking with them. I’ve never had them in a soup before so I need to try this!
Thank you Emily, I should also experiment more with them
I never would have thought to make an artichoke soup. This would make a nice light starter. Yum!
Yes, thank you. They are so heathy
This is such a delicious looking soup. I don’t use Jerusalem artichokes often enough, but I really must start!
I know, I should as well. I should use them instead of potatoes
I had jerusalem artichokes once, with butter and LOVED them. I need to find me some more and make this soup:)
They are very nice and healthy as well