Jerusalem Artichoke and Potato Soup

Jerusalem Artichoke and Potato Soup

The Jerusalem artichoke has nothing to do with either Jerusalem or artichokes. It is a North American sunflower with an edible, lumpy, brown-skinned tuber that looks somewhat like a gingerroot. Its name derives from the Italian word for sunflower, «girasole», mispronunced in English. Because of its confusing name, modern-day growers have begun to also call it a «sunchoke». Its taste is indeed similar to an artichoke and it is a good source of iron.

4 servings
Preparation 10 min
Cooking 20 min

150 calories per serving 


Ingredients

1 1/2 leeks, thinly sliced   460 g
3 jerusalem artichokes, peeled and cut into pieces   220 g
2 potatoes, peeled and cut into pieces   400 g
3 1/2 cups chicken broth   900 mL
1 clove garlic, minced    
1/2 tsp gingerroot, finely grated   2 g
3 tbsp soy beverage, unsweetened, fortified   45 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
1 green onions/scallions, thinly sliced [optional]   15 g

Before you start

A blender or food processor will be very useful for this recipe.

Method

  1. Prepare the leeks, Jerusalem artichokes, and potatoes. Thinly slice the white and pale green parts of the leeks. Peel the potatoes and Jerusalem artichokes then cut them coarsely into 1 cm pieces.
  2. Bring the broth to a boil in a pot. Add the vegetables. Mince the garlic, grate the ginger then add them to the pot. Cover and simmer until the vegetables are soft, about 20 min.
  3. Let the soup cool down, then purée it until smooth. Add the soy milk, salt, and pepper. If the soup is too thick, it may be thinned with additional broth.
  4. Garnish with the sliced green onions then serve into bowls.

Remarks

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. Cream should not be added before freezing, but later when the soup is reheated.

Nutrition Facts Table

Nutrition Facts

per 1 serving (360g)

Amount

% DV*

* DV = Daily Value

Calories

150

Fat

0.5 g

1 %

Saturated 0.1 g
+ Trans 0 g

1 %

Cholesterol

0 mg

Sodium

590 mg

25 %

Carbohydrate

32 g

11 %

Fibre

3 g

13 %

Sugars

6 g

Protein

4 g

Vitamin A

20 %

Vitamin C

25 %

Calcium

6 %

Iron

20 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

Free :
Added Sugar, Cholesterol, Saturated Fat, Trans Fat
Low :
Fat
Source of :
Calcium, Copper, Fibre, Niacin, Pantothenic Acid, Phosphorus, Vitamin B2, Vitamin C, Vitamin E
Good source of :
Folacin, Iron, Magnesium, Manganese, Vitamin A, Vitamin B1, Vitamin B6
Excellent source of :
Potassium, Vitamin K

More info


This recipe is in the following categories: Potato | Vegetables | Soups | Halal | High Iron | Kosher | Low Cholesterol | Low Fat | Low Saturated Fat

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