Jerusalem Artichoke Broth

A comforting soup featuring slow-cooked Jerusalem artichokes and onions, balanced with white wine vinegar and topped with cheesy baguette toasts.

Vegetarian Healthy Soup Winter Jerusalem Artichoke

Estimated Nutrition

Calories

303.4

kcal / serving

1820.4 kcal total

Carbs

25g

per serving

150.1 g total

Fat

17.5g

per serving

105.2 g total

Protein

11.4g

per serving

68.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

Dairy

150

Cheddar Cheese

single Gloucester or Gruyère, coarsely grated, optional

GrainsCereals

slices

Baguette

thick slices, optional

Liquids

Vegetable Stock

hot; can use chicken stock if not vegetarian

NutsSeeds

sprigs

Thyme

fresh

piece

Bay Leaf

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

tbsp

Parsley

roughly chopped

OilsFats

Extra Virgin Olive Oil

Vegetables

piece

Onion

large, halved and sliced

675

Jerusalem Artichoke

peeled, halved and sliced

Method

Ladle soup into bowls, sprinkle with parsley, and float cheese toast on top.

Cover and sweat over low heat for 15 minutes, stirring occasionally.

Add 1 litre of stock and vinegar, season with salt and pepper, and boil.

Simmer for 10 minutes then adjust seasoning and remove herbs.

Lightly toast baguette slices under a medium grill on both sides.

Top bread with 150g of grated cheese and melt under the grill.

Combine the onion, artichokes, oil, and tied herbs in a pan.