VegBox Recipes

Jerusalem Artichoke & Vegetable Soup

This recipe has been provided by Moelyci. They operate a box scheme in Gwynedd.


  • 50g butter (or Vegan butter or oil)
  • 1kg Jerusalem artichokes, cubed
  • 350g leeks, finely sliced
  • 100g potato, cubed
  • 1 medium onion, diced
  • 2 garlic cloves, crushed
  • 1.6l chicken or vegetable stock
  • 100ml double cream (or Vegan cream)
  • Fresh herbs such as parsley (finely chopped)


    1. Melt the butter in a large saucepan over a low heat.

    2. Gently sweat all the vegetables for about 20 minutes.

    3. Add the stock and bring to the boil. Then lower the heat and simmer for 30 minutes.

    4. Liquidize the soup until smooth.

    5. Return to the heat and warm through.

    6. Add the cream and season with salt and pepper.

    7. Serve in warmed bowls and garnish with the parsley.



    Time From Cupboard-To-Table

    1 hr

    Notes & Variations on Jerusalem Artichoke & Vegetable Soup


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