Jerusalem artichoke and apple soup recipe


When the weather is still firmly clinging onto winter, there’s nothing like a hearty soup made with fresh, seasonal ingredients to keep you warm. This recipe for Jerusalem artichoke soup is made with coconut yoghurt. It’s perfect if you’re looking for a vegan option – just swap the honey for maple syrup or agave syrup when preparing the seeds.

Along with Jersulem artichoke, you’ll find an abundance of parsnips in this recipe. Earthy and with a slightly nutty undertone, they help to add depth to this soup’s flavour. Not only that, you can be sure you’ll be enjoying a number of wellbeing benefits, too.

Parsnips are a rich source of vitamin C, which can be helpful for bolstering our immune system. Vitamin C can also work to keep our skin healthy, as it works to protect skin tissue and promote wound healing.

We love to serve this Jerusalem artichoke soup recipe with a slice of crusty bread – even better if it’s sourdough. Sourdough is naturally fermented, meaning the tough outer shell of the grain is broken down before we eat it. This makes it easier to absorb and is gentler on our gut.

Up the wellbeing benefits even more by adding a little butter to the bread (organic and from grass-fed cows if you can). This provides a healthy dose of butyrate to boost your good-gut bugs.

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  • 500g Jerusalem artichoke, peeled
  • 450g parsnips, peeled and sliced
  • 2 apples, cored and quartered
  • Rapeseed oil
  • 1 onion, quartered
  • 2 garlic cloves, crushed
  • 1.25l vegetable stock
  • 2 1/2 tbsp cider vinegar
  • 2 tsp Dijon mustard
  • 15g flat leaf parsley, chopped
  • 100ml coconut yoghurt
  • 1 lemon, juice
  • Sea salt and black pepper
  • Crusty bread to serve

For the seeds

  • 1 tbsp light olive oil
  • 100g mixed seeds
  • 2 tbsp honey
  • 1 tsp soy sauce


1. Heat the oven to 200°C/400°F/gas mark 6. In a large roasting tray, add the artichoke, parsnip and apple. Drizzle with oil and season. Roast for 45-50 minutes, until tender and caramelised.
2. In a frying pan, heat a tablespoon of oil and add the seeds. Cook over a medium heat until starting to pop. Stir in the honey and soy, and fry for a minute until dark and sticky. Pour on to greaseproof paper and cool.
3. When the veg is nearly done, heat a glug of oil in a deep saucepan. Fry the onion for five to six minutes. Add the garlic and then the roast veg. Fry for five minutes, then add the stock, vinegar and mustard. Bring to a simmer, season and add most of the parsley. Simmer for five minutes, then turn off the heat.
4. Blitz with a stick blender and season. Add most of the yoghurt and lemon juice. Serve with crusty bread, a dollop of yoghurt and a garnish of parsley and seeds.