Jerusalem Artichoke, Carrot and Potato Soup [vegan]

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 complement the spices really well.

Serve it with some chunky bread or warm pitta bread.

Jerusalem Artichoke, Carrot and Potato Soup [vegan]

This vegan Jerusalem artichoke, carrot and potato soup is such a comforting recipe.

4.50 from 2 votes

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Soups

Cuisine English

Servings 6 people

Calories 186 kcal

Equipment

large saucepan

handheld immersion blender

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 300 g potatoes
• 300 g carrots
• 500 g Jerusalem artichokes
• 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
• 400 g can chickpeas
• 2 Tbsp fresh mint leaves – chopped
• 1 large handful fresh coriander leaves – chopped
• 1 lemon juice
• olive oil
• salt & pepper

Hands Free Mode(Switch on to prevent your screen from going dark)

Instructions

 

• Peel and chop all the vegetables in 2-3 cm slices/ dice.
• Heat some olive oil in a large saucepan and gently fry the onion and garlic until soft.
• Add thspices 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 thdrained chickpeas. Just before serving, add chopped mint and coriander plus lemon juice. Mix well and season to taste.

Nutrition

Serving: 250gCalories: 186kcalCarbohydrates: 39gProtein: 7gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 228mgPotassium: 856mgFiber: 7gSugar: 11gVitamin A: 8386IUVitamin C: 19mgCalcium: 66mgIron: 5mg

Find this recipe online:

Jerusalem Artichoke, Carrot and Potato Soup [vegan]

https://theflexitarian.co.uk/recipe-items/jerusalem-artichoke-carrot-and-potato-soup-vegan/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

3 must-try Jerusalem artichoke recipes

ROASTED JERUSALEM ARTICHOKES

JERUSALEM ARTICHOKE, LEEK & MUSHROOM PIE [VEGETARIAN]

JERUSALEM ARTICHOKE & KALE SOUP [VEGAN]