Artichokesoup Cream Jerusalem

Jerusalem Artichoke Soup

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


Jerusalem Artichoke soup is sweet and nutty, perfect for the winter months.



  • 15ml (1 tbsp) olive oil
  • 30g (1 oz) butter
  • 1 onion, peeled and chopped
  • 1 clove garlic, crushed
  • 900g (2 lbs) Jerusalem artichokes, peeled and sliced
  • 900ml (1½ pints) vegetable or chicken stock
  • 60ml (2 fl oz) double cream [optional]
  • 30g (1 oz) chives, washed and roughly chopped
  • Salt and black pepper to taste


  1. Heat the oil and butter 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 food processor.
  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 butter and oil and use low-fat cooking spray instead, which will turn the soup into 0 ProPoints!If you’re vegan, omit the butter and add more oil to the recipe instead.If you’re on a low-fat diet, leave out the oil and butter and use low-fat cooking spray.

  • Category: Soup
  • Cuisine: British


  • Serving Size: 269.4g
  • Calories: 264
  • Sugar: 22.9 g
  • Sodium: 236 mg
  • Fat: 9.9 g
  • Saturated Fat: 4.4 g
  • Carbohydrates: 42.3 g
  • Fiber: 4.1 g
  • Protein: 4.9 g
  • Cholesterol: 16 mg