Jerusalem artichokes carrots and potato soup

Jerusalem Artichoke, Carrot and Potato Soup [vegan]

Name: Jerusalem Artichoke, Carrot and Potato Soup [vegan]
Prep time: 20 min
Total time: 30 min
Ingredients: 300g potatoes [11 oz]; 300g carrots [11 oz]; 500g Jerusalem artichokes [1 lb]; 1 onion (chopped finely); 2 garlic cloves (crushed); 1 tsp turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground ginger; 1.2 litre vegetable stock [UK 2 pints / US 5 cups]; 400g can chickpeas [14 oz]; 2 Tbsp fresh mint leaves (chopped); 1 large handful fresh coriander leaves (chopped); 1 lemon juice; olive oil; salt & pepper

Published on February 11, 2014 | In Indian | By theflexitarian |

3 Comments

- Prep Time
- 20 Minutes
- Cook Time
- 30 Minutes
- Difficulty Level

Hello there! If you are new here, you might want to subscribe to the RSS feed for updates on this topic.

It is almost the end of the season for Jerusalem artichokes so I am trying to make the best of how little time left we have!

This vegan Jerusalem artichoke, carrot and potato soup is very comforting in the evenings especially with all this wet weather. The fragrant mint and coriander compliment the spices really well.

Serve it with some chunky bread or warm pitta bread.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Low Fat, Nut-Free, Soya-Free, Vegan

Email
Save

Ingredients

300g potatoes [11 oz]
300g carrots [11 oz]
500g Jerusalem artichokes [1 lb]
1 onion (chopped finely)
2 garlic cloves (crushed)
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1.2 litre vegetable stock [UK 2 pints / US 5 cups]
400g can chickpeas [14 oz]
2 Tbsp fresh mint leaves (chopped)
1 large handful fresh coriander leaves (chopped)
1 lemon juice
olive oil
salt & pepper

Nutrition Info

Instructions

Peel and chop all the vegetables in 2-3 cm slices/ dice.
Heat some olive oil in a large saucepan and gently fry onion and garlic until soft.
Add spices and fry for 3 mins or so, releasing aromas.
Add the cut vegetables plus the vegetable stock.
Bring to boil then cook covered under medium heat for 25 mins until the vegetables are soft.
Liquidise the soup.
Add drained chickpeas. Just before serving, add chopped mint and coriander plus lemon juice. Mix well and season to taste.

Servings : 6
Ready in : 50 Minutes
Course : Soups
Recipe Type : December Recipes, February Recipes, January Recipes, March Recipes, November Recipes, October Recipes, Seasonal Recipes, Vegan
Ingredient : Carrot, Jerusalem Artichokes, Potato

3 Responses to Jerusalem Artichoke, Carrot and Potato Soup [vegan]

Melissa January 19, 2015 at 10:08 pm #

I made this for a work soup potluck. It received rave reviews! the lemon juice, mint and cilantro make this soup the BOMB.

Reply
- theflexitarian January 20, 2015 at 12:29 am #
  
  So pleased you enjoyed it. Thanks for your feedback and comments x
  
  Reply

Trackbacks/Pingbacks

#veganrecipehour 6th march 2014 #sweetpotato theme | veganrecipehour - March 13, 2014
[…] Sweet potato, orange and Pistachio salad‘, ‘Jerusalem Artichoke, carot and sweet potato soup‘ or ‘sweet potato pancakes!’How about a ‘sweet potato crisps!’ […]

Navigation