in Soup Recipes

Jerusalem artichoke soup with carrots and tomatoes

updated

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Ingredients for 4 servings:

  • 200 g Jerusalem artichoke
  • 1 large onion(s)
  • 200 g carrot(s)
  • 4 m.-sized tomatoes
  • 400 ml salted water or vegetable stock
  • 1 tsp oil
  • salt and pepper
  • Sugar
  • chili

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan, egg-free, dairy-free

Peel and slice the Jerusalem artichoke. Peel and dice the onion. Wash and slice the carrots. Roughly dice the tomatoes. Sauté the onion in oil and add salted water or broth. Add the tomatoes, carrots, and Jerusalem artichoke and simmer for about 10-20 minutes (depending on the size of the pieces). Then puree and season with sugar, salt, pepper, and chili. Serve on plates and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Jerusalem artichoke soup with carrots and tomatoes

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