Jerusalem Artichoke & Rosemary Soup

Gluten-Free, Soup, Vegan

Jerusalem Artichoke & Rosemary Soup

Happy New Year! Have you made resolutions yet? Do these include kale by any chance? Just teasing. I’m not big on new year’s resolutions myself, but I agree that taking an honest look at your life on a regular basis is healthy whether that’s in January or not.

My friend Charles recently gifted me two bags of Jerusalem artichokes from his garden and since winter finally arrived I decided it was fitting to use them for a comforting soup. This odd-looking, crunchy root vegetable tends to be pricey in stores but it’s apparently simple to grow and can even become an invasive crop if it’s not contained properly. I love its nutty, subtly sweet flavour and it works wonderfully well with fresh rosemary in this soup.

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 Jerusalem Artichoke & Rosemary Soup:

  • 1.5 pounds Jerusalem artichokes (aka sunchokes)
  • 1 large potato (0.5 pound)
  • 1 onion
  • 3 cloves garlic
  • 3 cups vegetable broth
  • 1 cup vegan or dairy milk
  • 1 tbsp olive oil or butter
  • 2 sprigs fresh rosemary

Whole-Grain Rosemary Croutons:

  • Whole-grain bread
  • Olive oil
  • Coarse salt
  • Fresh rosemary

Prep the vegetables. Dice the onion, mince the garlic, cut off any blemishes from the Jerusalem artichokes and the potato and dice them into one-inch cubes. Discard rosemary stems and chop the leaves. IMG_6328

In a large pot, warm the olive oil/butter over medium heat. Sauté the onion and garlic for a few minutes until translucent and fragrant. Add the chopped root vegetables, rosemary and continue to cook for a few minutes. Add the vegetable broth and bring to the boil. Reduce heat and simmer, covered for 20-25 minutes, until the vegetables are tender.


Meanwhile, prepare the croutons. Cube one or two slices of whole-grain bread and toss in a bowl with a bit of olive oil, fresh chopped rosemary and coarse salt. Spread on baking sheet and toast in oven for 7-10 minutes, flipping once, until they are nicely golden. Set aside.


When the vegetables are tender, remove pot from heat and purée the soup using an immersion blender. Stir in the vegan/dairy milk and adjust seasonings as needed. Serve immediately topped with whole-grain rosemary croutons.


Recipe serves 4-6.