Jerusalem Artichoke and Sweet Potato Soup is a quick, delicious and nutritious soup full of warmth, subtle spice and flavour. It’s a wonderful winter warmer. Naturally gluten free and vegan it is a seasonal go-to soup. As gluten-free vegan soups go, this is a winner.

Jerusalem artichokes have a windy reputation. I’m not sure it is altogether fair and I am sure it affects some people more than others. Either way, Jerusalem artichokes have an interesting, earthy, texture and flavour – one that works really well in warming soups.

Check out more winter warming soups… Mexican Black Bean Soup, Miso Soup with Tofu and Shitake Mushrooms and Roasted Squash Soup. Delicious!

Allergy Information – Jerusalem Artichoke and Sweet Potato Soup

Jerusalem Artichoke and Sweet Potato Soup is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free, tree nut free.

Top Tips – Jerusalem Artichoke and Sweet Potato Soup

This soup freezes well.

You can find out exactly when Jerusalem artichokes and sweet potatoes are in-season in the UK by checking out my FREE Seasonal Produce Posters. There are two posters you can save and/ or print to use as quick reference guides for UK Seasonal Produce. Click the button below to sign-up and download.

Recipe – Jerusalem Artichoke and Sweet Potato Soup

Difficulty easy
Serves 4-6
Preparation time 10 minutes (excluding soaking cashews and set time)
Cooking time 20 minutes

Ingredients

500 grams Jerusalem artichokes
500 grams sweet potatoes
2 tablespoons vegetable oil
0.25 teaspoon asafoetida
10 grams root ginger chopped
0.5 teaspoon ground cumin
0.5 teaspoon chilli flakes (leave out for nightshade free)
1 litre vegetable stock
0.5 teaspoon sea salt
Juice of half a lemon

Method

1. Take off the knobbly parts of the Jerusalem artichoke and chop in to roughly three centimetre chunks. Peel and chop the sweet potato to roughly the same size
2. Put a large pan on to a medium heat and add the oil. When the oil is warm add the asafoetida and stir, then add the ginger, cumin and chilli flakes. Stir well and cook for around 30 seconds
3. Add the Jerusalem artichokes, sweet potato, salt and stock to the pan. Stir well. Bring to a low simmer and simmer until the vegetables are cooked – approximately 15 minutes (depending on the size of the pieces)
4. Remove from the heat and using a hand blender blend until smooth. You might want to thin the soup a little at this stage with hot water
5. Add lemon juice and serve immediately.