Cream of Jerusalem Artichoke and Celeriac Soup

  • Preparation 30 MIN
    Cooking 40 MIN
  • Servings 4
  • Freezes



  1. Peel the Jerusalem artichokes and place them in cold water. Cut into thirds. Set aside.
  2. In a saucepan, soften the onion and garlic in the oil. Add the broth, Jerusalem artichokes, and celeriac. Bring to a boil. Cover and simmer for about 35 minutes or until the vegetables are tender.
  3. In a blender, purée until smooth. Add broth, if needed. Season with salt and pepper. Serve the soup and garnish with celery leaves or cilantro shoots.


Jerusalem artichoke or sunchoke contains inulin, a prebiotic fiber that can feed some good bacteria in our gut. However, this advantage may also come with gas effect.

If you experience this effect, consume Jerusalem artichokes in small quantities at a time.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With no-salt added homemade or commercial broth

Content % Daily Value
Calories 225  
Total Fat 7.1 g  
Saturated Fat 1 g  
Sodium (salt) 169 mg  
Carbohydrates 36 g  
Fibre 4 g  
Protein 6 g