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Jerusalem Artichoke Soup (Palestine Soup)

Blended Jerusalem artichokes have an unparalleled silkiness that makes for a luxurious soup. It's surprisingly filling – enough for a meal on its own or with some roasted vegetables or a garden salad.


  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 500g Jerusalem artichokes, scrubbed,peeled & thinly sliced
  • 3 1/3 cups low-sodium chicken or vegetable stock
  • 1/2 cup coconut milk
  • Sea salt & pepper


  1. Heat the oil in a large pan, add the onion and fry gently for 5 minutes. Add the artichokes and stock, bring to the boil and simmer for 20 minutes, until the artichokes are tender.
  2. Blend the mixture with an immersion blender until smooth, then season to taste and reheat gently. Stir in the coconut milk and serve.

Cooks notes

Try this soup with hazelnuts. Add 50g ground toasted hazelnuts when blending the soup. 
Serve the soup with  a sprinkling of Parmesan and a drizzle of white truffle oil if desired.


Here is the links to the inspiration for this recipe post:

Your Friend, Nutrition Missionary & Fellow Health Seeker Tanner B Goodsell
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