This creamy Jerusalem artichoke soup recipe is a true delicacy. It can be prepared in an hour or less and you only need a few ingredients to make this vegetable shine.

The consistency of this soup is creamy and thick thanks to the cannellini beans. To add a crunchy element to it I shallow fried thin slices of sunchoke, and topped the soup with a drizzle of white truffle oil and some parsley.

I must confess that this is my first attempt at using this root vegetables. I had received it in a CSA box from Lancaster Farm Fresh and thought a soup would be perfect to survive the freezing New York weather. So if you have ever wondered how to prepare Jerusalem artichokes, give this recipe a try!

Why you will love this recipe

– If you are like me and like to order CSA boxes, this is a great way to use some of the produce from January! Bring something new to your table

– A vegan and nutritious soup, full of benefits and with a different than usual soup flavor.

– It is the perfect winter warmer, and it is completely freezable!

Jerusalem Artichoke Soup ingredients and variations

Jerusalem artichoke: Jerusalem artichoke, also known as sunchoke or Topinambur, is a root vegetables popular in North America, but also in France and Germany. They are in season from October through March and they are easy to find at any grocery store. They have a nutty flavor and are similar to the taste of crossed potatoes, but are definitely less starchy than potatoes.

Jerusalem Artichokes are high in potassium, iron and fiber and also contain inulin, a probiotic that is good for your gut. If you have a sensitive stomach, I recommend boiling them in water and lemon for 15 minutes. This process inhibits the inulin and does not cause discomfort. You can read more about Jerusalem Artichoke benefits here.

Should I peel the Jerusalem artichoke? Since Jerusalem artichokes look like ginger tubers, it’s a little difficult to peel them, so it’s really up to you.

For this preparation, I recommend peeling them so the dish is creamy and not unappetizing. I used a vegetable peeler and used a knife to peel the parts I could not reach. If you are baking them, you can just give them a good scrub to remove any dirt and then cook them as the peel is completely edible.

Sweet onions: another winter favorite, they add a touch of sweetness to the dish and are less pungent than regular onions, adding an extra layer of flavor in this soup.

Cannellini beans: an Italian favorite, they make the soup creamy and high in protein. If you do not like cannellini beans, you can substitute them with milk, either regular or vegetable, for a creamy soup. You can also add a little bit of heavy cream or creme fraiche.

Extra virgin olive oil: I can not cook without it. It helps caramelize the onions and is the base for this soup. You can also substitute it with other oils like coconut or avocado. You can sub the oil with butter or vegan butter as well.

Truffle oil: drizzle the soup with white truffle oil at the end for an extra elegant touch. I recommend Urbani brand. You can also use hazelnut oil or walnut oil.

Parsley: To add some color to the soup and make it look pretty. You can also add fresh thyme, rosemary or sage , but if you use truffle oil, stick with parsley as it has a less strong flavor.

Salt and pepper: Since I added a touch of truffle oil, I did not add any other seasoning. You can use nutmeg or cloves if you want to give the dish a cozier flavor.

Vegetable broth: This is my first choice. Substitute with chicken broth or water if you prefer.

How to make Jerusalem Artichoke Soup

STEP 1: Prepare the Jerusalem artichokes.

Start by peeling the Jerusalem artichokes and cut them in small cubes of equal size, so that they will cook evenly. Keep a knob of 2 inches on the side as you will use it to make the sunchokes chips. Boil them for 15 minutes in water

and a few tablespoons of lemon juice. This will help reduce the inulin that our body would otherwise convert into flatulence.

STEP 2: Prepare the base for your soup.

Add some extra virgin oil to a medium sized soup pot on low heat. When the oil shimmers, add the chopped onions and cook until the onions become translucent.

STEP 3: Add the remaining ingredients.

Once the onions are translucent, add the sunchokes and some vegetable broth and let it cook for a few minutes. Add the cannellini beans, salt and pepper and simmer for 20 minutes on medium heat. Let it cool down.

STEP 4: Add the soup to a food processor or blender.

Blend the soup until creamy. You could also use a stick immersion blender, but in this case blend it in batches.

STEP 5: Prepare the garnish and serve.

Put some oil in a shallow pan and fry some artichoke slices. Let them drain on paper towels. Chop some parsley. Arrange the vegetable soup in a plate, add the artichoke French fries, some chopped parsley and a drizzle of white truffle oil.

MORE DELICIOUS RECIPES FOR YOU

If you are looking for more soups recipes:

HOW TO MAKE ROASTED BUTTERNUT SQUASH SOUP

QUICK AND EASY CABBAGE SOUP

PASTA E FAGIOLI (ITALIAN PASTA WITH BEANS)

GREEN DETOX SPRING SOUP

If instead you are looking for some good pairings to make a complete meal:

PAN-ROASTED VEAL WITH GARLIC AND ROSEMARY

CHICKEN MEATBALLS WITH MUSHROOMS

CHICKEN SALTIMBOCCA

SAUTEED ARTICHOKES, A QUICK AND EASY RECIPE

EASY ROASTED ASPARAGUS

How can I store Jerusalem Artichoke Pasta

You can prepare this soup and store it in the refrigerator for 3 days in an airtight container.

You can also freeze it in the freezer for 3 months. Perfect for when you are craving this soup in the spring.

What wine pairs well with Jerusalem artichoke soup?

I recommend a Gavi from Piedmont, which goes particularly well with Jerusalem artichoke truffles thanks to its crisp, fruity notes.

If you omit the truffles, choose a Soave from Veneto, whose fruity notes counterbalance the creaminess of the soup.