Jerusalem artichoke soup

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 147 Kcal, 6g Protein, 10g Carbohydrates, 9g Fat


  • Soup
  • 200 g leek, cut into thin rings
  • 1 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 500 g Jerusalem artichokes, peeled, cut into pieces
  • 2 litres vegetable bouillon
  • 1 sachet saffron
  • salt and pepper to taste
  • To serve
  • 150 g plain greek yoghurt plain
  • a little saffron threads

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  • Soup

    Heat the oil in a pan. Sauté the garlic and leek for approx. 3 mins. Add the Jerusalem artichokes and cook briefly, pour in the stock, bring to the boil. Add the saffron, simmer the soup over a medium heat for approx. 30 mins., allow to cool slightly, puree and season.
  • To serve

    Plate up the soup, top with yoghurt, garnish with saffron.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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