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Three bowlfuls of Sunchoke Soup with three spoons on grey background.

Jerusalem Artichoke Soup

  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Diet: Vegan


Make the most of this unique root vegetable by making Jerusalem Artichoke Soup. It is sweet, nutty and earthy and is best served with a bit of cream.



  • 30ml (2 tbsp) olive oil
  • 1 onion, peeled and chopped
  • 1 clove garlic, crushed
  • 900g (2 lbs) Jerusalem artichokes, peeled and sliced
  • 900ml (1½ pints) vegetable stock
  • 60ml (2 fl oz) cream [optional]
  • 30g (1 oz) chives, washed and roughly chopped
  • Salt and black pepper to taste


  1. Heat the oil in a large saucepan; add the onion and garlic and gently sauté.
  2. When the onion has softened after about 5 minutes, add the Jerusalem artichokes and stock and stir well.
  3. Bring the contents to the boil, reduce the heat and simmer gently for 20 minutes or until the butternut is soft.
  4. Blend the soup with a hand-held blender or in a jug blender.
  5. Add the cream, season to taste and serve in four bowls and sprinkle with the herbs.


  • If you’re on Weight Watchers, simply omit the oil and use low-fat cooking spray instead, which will turn the soup into 0 ProPoints!
  • If you’re not vegan, you can halve the oil and add 15ml (1 tbsp) butter instead.
  • If you’re on a low-fat diet, leave out the oil and butter and use low-fat cooking spray.
  • Category: Soup
  • Method: Boil
  • Cuisine: British

Keywords: Jerusalem artichoke soup, vegan Jerusalem artichoke soup, vegan soup recipe, sunchoke soup, sunchoke recipe, Jerusalem artichoke recipe