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Artichokesoup Cream Jerusalem

Jerusalem Artichoke Soup

Prep

Cook

Total

Yield 4

 Author: Michelle Minnaar

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

Ingredients

Instructions

  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.

Notes

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.

Courses Soup

Cuisine British

Nutrition Facts

Serving Size 269.4g

Amount Per Serving

Calories 264

% Daily Value

Total Fat 9.9 g

15%

Saturated Fat 4.4 g

22%

Cholesterol 16 mg

5%

Sodium 236 mg

10%

Total Carbohydrates 42.3 g

14%

Dietary Fiber 4.1 g

16%

Sugars 22.9 g

Protein 4.9 g

10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Greedy Gourmet | Food & Travel Blog at https://www.greedygourmet.com/recipes-for-diets/vegan/jerusalem-artichoke-soup/