Jerusalem Artichoke Soup
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
jerusalem artichokes
3.53 oz
onion
2 cloves
garlic
33.80 fl oz
vegetable broth
2 tbsp
olive oil
1 tsp
Salt
0.5 tsp
Black pepper
2 sprigs
fresh thyme
Directions
Step 1
Peel and chop the Jerusalem artichokes, onion, and garlic.
Step 2
Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until translucent.
Step 3
Add the chopped Jerusalem artichokes to the pot and sauté for another 5 minutes.
Step 4
Pour in the vegetable broth and add the fresh thyme. Season with salt and black pepper.
Step 5
Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes or until the Jerusalem artichokes are tender.
Step 6
Remove the pot from the heat and let the soup cool slightly. Use an immersion blender or a regular blender to puree the soup until smooth.
Step 7
Return the soup to the pot and reheat if necessary. Serve hot and garnish with fresh thyme leaves.
Nutrition Facts
Fat:
4 g
(36
kcal)
Protein:
3 g
(12
kcal)
Carbohydrates:
25 g
(100
kcal)
| Calories | 6.615 kcal | 0.33% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.0882 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.1764 g | 0.13% |
| Carbohydrates | 1.1025 g | 0.22% |
| Sodium | 35.28 mg | 7.06% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.2205 g | 0% |
| Protein | 0.1323 g | 0.16% |
| Vitamin C | 0.882 mg | 0.98% |
| Calcium | 0.2646 mg | 0.05% |
| Iron | 0.3528 mg | 0.07% |
| Potassium | 0.441 mg | 0.09% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.0441 mcg | 0.01% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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