Turnip and Jerusalem Artichoke Soup
Jerusalem artichokes are not actually artichokes, but the edible tubers of a type of sunflower plant.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Turnip and Jerusalem Artichoke Soup
Ingredients
Instructions
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Peel and chop the turnips, Jerusalem artichokes, onion, and garlic cloves.
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Heat olive oil in a large pot over medium heat.
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Add the chopped onion and garlic cloves to the pot and sauté until translucent.
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Add the turnips and Jerusalem artichokes to the pot and cook for 5 minutes.
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Pour in the vegetable broth and bring to a boil.
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Reduce the heat and simmer for 20 minutes, or until the vegetables are tender.
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Remove the pot from heat and let it cool slightly.
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Using a blender, puree the soup until smooth.
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Return the soup to the pot and reheat if necessary.
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Season with salt, black pepper, fresh thyme, and fresh parsley.
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Serve the soup hot, optionally garnished with a dollop of sour cream.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 20g7%
- Sugars 6g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
