Jerusalem Artichoke and Potato Soup

19 Reviews
100% would make this recipe again

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.

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 20 min
160 calories/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 cream 15% 45 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 green onions/scallions, thinly sliced [optional]

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 cream, 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.

Observations

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

per 1 serving (360 g)

Amount

% Daily Value

Calories

160

Fat

2 g

3 %

Saturated 1.1 g
+ Trans 0 g

5 %

Cholesterol

10 mg

Sodium

590 mg

25 %

Carbohydrate

32 g

11 %

Fibre

3 g

12 %

Sugars

6 g

Net Carbs

29 g

Protein

4 g

Vitamin A

18 %

Vitamin C

23 %

Calcium

6 %

Iron

19 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 2 ½
Fats ½
More info
Check out our Meal Plans for Type 2 Diabetes

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

19 Reviews (19 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.