Jerusalem Artichoke Soup

Last Updated on Wednesday, 20 October 2010 02:31 Written by Flax Wednesday, 4 August 2010 12:23

The Jerusalem Artichoke is a tuber, native to North America. This means that while it might taste like an artichoke it is really a cousin to the potato.

The name Jerusalem is a misnomer and the etemology stems from the word gersimol, which means sun in Italian. The Jerusalem artichoke is the root of the sunflower. Talk about confusing people!

I see the Jerusalem Artichoke as the perfect autumn food, reflecting the change from summer to autumn. They are sweet in flavor and white in color. They nourish the lungs, relieve asthma and contain inulin which helps reduce insulin needs (good for diabetics).

This means that this food contains elements of summer and autumn. The sweet flavor and the balance of the spleen-pancreas is a classic summer food. The white color and the nourishing of the lungs is an autumn food. Not surprisingly the Jerusalem artichoke’s season begins in the early fall. Here we see the harmony between nature’s bounty and seasonal cooking and how we benefit from using the products that nature intended for us to use in thei correct season.

And, did I mention that I absolutely looooove Jerusalem artichokes?

Here’s a yummy soup that you can now enjoy eating even more now that you know why it’s good for you.


6 shallots, chopped
olive oil
1/ kilo Jerusalem artichokes, scrubbed, peeled and coarsely chopped
1 parsnip, peeled and coarsely chopped
2 liters water
2 cups oat milk
salt and pepper to taste.
turmeric (optional)
4 chives, finely chopped, for garnishing

Heat the olive oil in a soup pot and fry the shallots until translucents. Add the water and remaining ingredients. Bring to a boil and then simmer on a low flame for 30 minutes. Puree, garnish with the chives and serve hot.

Serves 4-6


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