Name: Jerusalem Artichoke & Kale Soup [vegan]
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 Tbsp olive oil; 1 medium onion; 500 g Jerusalem artichokes; 200 g potatoes; 200 g kale leaves without the hard stalks; 2 garlic cloves; 75 g blanched hazelnuts; 1.5 litre vegetable stock; salt & pepper; handful of kale leaves - hard stalks removed; vegetable oil; hazelnut oil; handful of chopped hazelnuts

5 from 3 votes

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This Jerusalem Artichoke & Kale Soup is my new favourite winter recipe. Born from my weekly veg box, it is smooth, silky and absolutely delicious.

Jerusalem Artichoke & Kale Soup [vegan] by The Flexitarian

This Jerusalem Artichoke & Kale Soup is my new favourite winter recipe. Born from my weekly veg box, it is smooth, silky and absolutely delicious. The kids gobbled it up and even asked for more!

The hazelnuts not only add a delicate creamy texture but also a mouth-watering nutty taste.

I had a few kale leaves in my vegetable box so I decided to make kale chips. This recipe is scrumptious without them but, if you have the time and the inclination, I would certainly recommend you make them.

Jerusalem artichokes have a very unique taste with sweet nutty undertones. Perfect in soups, roasts, gratins and even salads!

I hope you enjoy this Jerusalem Artichoke & Kale Soup recipe as much as we do. If you make this recipe, don’t forget to tag me on Instagram!

Jerusalem Artichoke & Kale Soup [vegan]

This Jerusalem Artichoke & Kale Soup is my new favourite Winter recipe. Born from my weekly veg box, it is smooth, silky and absolutely delicious.

5 from 3 votes

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

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Prep Time 10

Cook Time 25

Total Time 35

Course Soups

Cuisine English

Servings people

Calories 232 kcal

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

Ingredients

2 Tbsp olive oil
1 medium onion
500 g Jerusalem artichokes
200 g potatoes
200 g kale leaves without the hard stalks
2 garlic cloves
75 g blanched hazelnuts
1.5 litre vegetable stock
salt & pepper

OPTIONAL TOPPINGS::

handful of kale leaves – hard stalks removed
vegetable oil
hazelnut oil
handful of chopped hazelnuts

Instructions

Heat the olive oil in a large pan. Fry onion under medium heat until soft.
Peel Jerusalem artichokes and potatoes. Cut into small pieces.
Add Jerusalem artichokes and potatoes to pan. Fry gently for 2-3 minutes.
Add kale leaves, crushed garlic, hazelnuts and stock. Bring to boil, then cover and cook for around 20 minutes until vegetables are soft. Blend to a smooth consistency when done. Season to taste with salt and pepper.

TO MAKE KALE CHIPS: (optional)

While to soup is cooking preheat the oven to 140°C / Fan 120°C / Gas 1 / 275 °F.
Spread kale leaves on roasting tray. Drizzle with olive oil. Place in the oven for about 15 to 20 mins until crispy.
Serve this Jerusalem artichoke & kale soup topped with kale chips, chopped hazelnuts and drops of hazelnut oil.

Nutrition

Serving: 250gCalories: 232kcalCarbohydrates: 27gProtein: 6gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 20mgPotassium: 777mgFiber: 4gSugar: 10gVitamin A: 3351IUVitamin C: 52mgCalcium: 86mgIron: 4mg

Find this recipe online:

Jerusalem Artichoke & Kale Soup [vegan]

https://theflexitarian.co.uk/recipe-items/jerusalem-artichoke-kale-soup-vegan/

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

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ROASTED JERUSALEM ARTICHOKES

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JERUSALEM ARTICHOKE, CARROT AND POTATO SOUP [VEGAN]

Jerusalem Artichoke & Kale Soup [vegan]