Jerusalem artichoke and parsnip soup recipe

This Jerusalem artichoke and parsnip soup recipe is a flavoursome and nutritious winter warmer. Root vegetables are excellent sources of antioxidants and also contain a number of helpful vitamins and minerals.

While Jerusalem artichokes won’t win any beauty contests, it’s all about the taste and health benefits when it comes to this vegetable. This creamy root veg contains plenty of inulin, a prebiotic that our body doesn’t digest. Inulin is a great food source for the ‘good’ probiotic organisms in our bodies. This can help to prevent the build-up of ‘bad’ bacteria and aid our digestive process.

Root vegetables are ideal veggies for keeping you feeling fuller for longer. Plus, they’re host to a number of helpful wellbeing benefits. Carrots are full of vitamins A and K. They also contain the antioxidant beta-carotene and this is what gives them their orange colour. Parsnips are a great source of fibre too, which is great for our digestive systems.

This super-charged Jerusalem artichoke and parsnip soup recipe comes courtesy of Anastasia Argent, and you can find more fab recipes in her book Soupologie: 5 a Day Soups.

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Ingredients

  • 2 tbsp extra virgin olive oil
  • 2 medium onions, chopped
  • 2 large Jerusalem artichokes, peeled and chopped
  • 2 medium parsnips, peeled and chopped
  • 2 medium carrots, peeled and chopped
  • 2 garlic cloves
  • Handful of freshly chopped parsley
  • 500ml vegetable stock
  • 1-2 tbsp truffle oil (optional)
  • Sea salt and black pepper

Method

  1. Heat the oil in a medium-sized saucepan over a low heat. Add the onions and cook for two to three minutes, stirring regularly.
  2. Add the Jerusalem artichokes, parsnips, carrots, garlic and parsley. Season with salt and pepper and cook for a further five minutes on a low heat until the vegetables start to soften.
  3. Pour in the vegetable stock. Increase the heat and bring the soup to the boil, then reduce to simmer for five to seven minutes or until the vegetables are soft.
  4. Remove from the heat and blend with a hand blender or in a food processor until completely smooth. Divide between two bowls and drizzle over the truffle oil, if using.
  5. Serve with spiced chickpeas to hit your five-a-day, or parsnip crisps for an extra parsnip kick.