📋 Jerusalem Artichoke Soup

Topinambour 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.

Course Soups & Stews

Cuisine Italian

Keyword jerusalem artichoke minestrone, jerusalem artichokes soup, jerusalem artichokes stew

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 283kcal

Author Laura Tobin

Equipment

Ingredients

1 lb fresh spinach
7 Jerusalem artichokes
2 tablespoon 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)

US Customary - Metric

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.

Nutrition