Jerusalem Artichoke & Potato Soup

Polar Vortex means more hot soup please! Comforting and cosy in about 30 minutes!

Jerusalem Artichoke Soup

Serves 6

Time Approximately 30 minutes


300g jerusalem artichokes

200g potatoes

1 large or 2 small onions

2 cloves garlic

2 tablespoons olive oil

500ml vegetable stock

2 tablespoons of thyme or dried herb of choice

pinch of salt & pepper (to taste)

200ml water or nondairy milk*


Roughly chop artichokes & potatoes and add to steamer. Steam for 10-15 minutes until soft

Chop onions and garlic, add to a large pot with the olive oil and cook for about 4 minutes until soft

Add in steamed potatoes, artichokes, vegetable broth and herbs

Using a stick blender, or food processor blend until the soup is smooth

Add in the milk in small amounts until the soup reaches your desired consistency. I prefer this soup on the thick side, so I used just short of the 200ml

Completely optional but I topped my soup with fresh parsley, rye crisp bread croutons and white truffle oil

Pour into a big bowl and take your tip savouring each spoonful

Stay warm & happy x Danae

  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon
  • Black Instagram Icon

About Me

Hi! I am Danae Dade, mama of Frankie & Bowie, wife of Ben and avocado lover. I am on a mission to get people to eat more vegetables! Vegan food is more than just bean salad and kale, (even though I love all of those things). I love comforting, wholesome meals with loads of different flavours and textures. Our vegan sweet treats are made with unrefined sugars and flours, and all natural ingredients. Perfect for the whole family to enjoy. I encourage people to play with their food, and explore how satisfying plantbased meals are!

  • Black Instagram Icon
  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon