Creamy Jerusalem Artichoke & Leek Soup
Creamy Jerusalem Artichoke & Leek Soup is a comforting, seasonal dish that highlights the naturally sweet, nutty flavour of fresh Jerusalem artichokes. Gently cooked with leeks, onion, garlic and thyme, then blended until silky smooth, this warming soup is perfect for autumn and winter meals. Finished with a swirl of cream and served with crusty bread, it’s an easy, wholesome recipe that works beautifully as a starter or light main. Ideal for home cooks looking for simple, flavour-packed vegetable recipes using fresh produce.
Ingredients
- 1 kg Jerusalem artichokes, scrubbed and roughly chopped
- 2 large leeks, washed and thinly sliced (white + light green parts only)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large potato, peeled and chopped (optional — for extra creaminess)
- 1.2 L vegetable stock (or chicken stock)
- 200 ml single cream or oat cream (optional)
- 2 tbsp tbsp olive oil or butter
- Fresh thyme (a few sprigs)
- Salt & pepper, to taste
- Crusty bread or croutons, to serve
- Optional garnish: chives, parsley, or a drizzle of truffle oil
Instructions
- Scrub the Jerusalem artichokes well — you don’t need to peel them unless the skin is very knobbly. Chop into roughly even pieces so they cook evenly.
- In a large saucepan, heat the olive oil (or butter) over medium heat. Add the onion and leeks, and cook 5–7 minutes until softened but not browned. Add the garlic and cook another minute.
- Stir in the chopped Jerusalem artichokes and potato (if using). Sprinkle with a pinch of salt and some fresh thyme leaves.
- Add the vegetable stock so it just covers the vegetables. Bring to a gentle boil, then reduce to a simmer.
- Simmer for 20–25 minutes, or until the Jerusalem artichokes are very tender when pierced with a fork.
- Remove the thyme sprigs. Use an immersion blender (or transfer in batches to a blender) and blitz to a smooth, creamy texture.
- Stir in the single cream (or oat cream) and warm through but don’t boil. Taste and adjust seasoning with salt and pepper.
Notes
This Creamy Jerusalem Artichoke & Leek Soup is a comforting, seasonal recipe that makes the most of the naturally sweet, nutty flavour of fresh Jerusalem artichokes. The soup is naturally gluten-free and can be easily adapted to suit vegan and dairy-free diets, making it a versatile option for a wide range of dietary needs.
Vegan & Dairy-Free Variation
To make this soup fully vegan, replace the butter with extra-virgin olive oil and substitute the single cream with oat cream, soy cream, or coconut milk. Oat cream provides the most neutral flavour and keeps the soup smooth and creamy without overpowering the delicate taste of the artichokes.
Ensure you use a plant-based vegetable stock for the best depth of flavour. Gluten-Free & Coeliac-Friendly Jerusalem artichokes are naturally gluten-free, making this soup suitable for people with coeliac disease or gluten intolerance. To keep the recipe fully gluten-free:
Ensure you use a plant-based vegetable stock for the best depth of flavour. Gluten-Free & Coeliac-Friendly Jerusalem artichokes are naturally gluten-free, making this soup suitable for people with coeliac disease or gluten intolerance. To keep the recipe fully gluten-free:
- Use certified gluten-free stock cubes
- Check labels on cream alternatives and garnishes
- Serve with gluten-free bread or croutons if required
Nutrition
Serving: 300g | Calories: 230kcal | Carbohydrates: 26g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Sodium: 300mg | Sugar: 6g
