Ingredients (serves 4):

• 1 lb (450g) Jerusalem artichokes, peeled and chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 medium potato, peeled and chopped
• 4 cups (1L) vegetable stock
• 1 tbsp olive oil
• 1/2 cup (120ml) heavy cream (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft (3-4 minutes).
2. Add Jerusalem artichokes and potato, cook for 5 minutes.
3. Pour in stock, bring to a boil, then simmer for 20-25 minutes until vegetables are tender.
4. Blend with an immersion blender until smooth. Stir in cream (if using), season with salt and pepper.
5. Serve hot.

Tips:

• For a vegan version, skip the cream or use coconut milk.
• Adjust consistency with extra stock if needed.

To enhance the flavor of Jerusalem artichoke soup with herbs, consider the following additions:

Recommended Herbs:

• Thyme: 1-2 tsp fresh thyme leaves (or 1/2 tsp dried), added during the sautéing of onions and garlic for earthy, aromatic notes.
• Parsley: 2 tbsp fresh chopped parsley, stirred in at the end or sprinkled as a garnish for a fresh, bright finish.
• Chives: 1-2 tbsp finely chopped, added just before serving for a mild onion-like zest.
• Rosemary: 1 small sprig (or 1/4 tsp dried), added during cooking for a subtle piney flavor; remove sprig before blending.

Instructions (with herbs):

1. Heat 1 tbsp olive oil in a pot over medium heat. Sauté 1 diced onion, 2 minced garlic cloves, and thyme (or rosemary) until soft (3-4 minutes).
2. Add 1 lb (450g) peeled, chopped Jerusalem artichokes and 1 peeled, chopped potato; cook 5 minutes.
3. Pour in 4 cups (1L) vegetable stock, bring to a boil, then simmer 20-25 minutes until tender.
4. Blend until smooth. Stir in 1/2 cup (120ml) heavy cream (optional), 2 tbsp chopped parsley (if using), and season with salt and pepper.
5. Serve hot, topped with chives (if using).

Tips:

• Use fresh herbs for maximum flavor, but dried work in a pinch (use 1/3 the amount).
• For a vegan version, skip cream or use coconut milk; herbs pair well with either.
• Avoid overpowering the soup’s nutty flavor—stick to 1-2 herbs max.

Enjoy!

Benefits

Jerusalem artichokes (also called sunchokes) bring several health benefits to the soup, especially when paired with herbs like thyme, parsley, chives, or rosemary. Below are the key benefits, focusing on the main ingredient and the herbs’ contributions:

Jerusalem Artichoke Benefits:

• Rich in Inulin: A prebiotic fiber that promotes gut health by feeding beneficial bacteria, potentially improving digestion and reducing inflammation. Inulin may also help regulate blood sugar.
• High in Nutrients: Good source of potassium (heart health, muscle function), iron (oxygen transport, energy), and vitamin C (immune support, skin health).
• Low Calorie: Naturally low in calories, making the soup a filling, nutrient-dense option for weight management.
• Antioxidant Properties: Contains compounds like polyphenols that combat oxidative stress, potentially lowering chronic disease risk.

Herb Benefits:

• Thyme: Contains thymol, an antimicrobial compound; may support respiratory health and reduce inflammation. Rich in antioxidants.
• Parsley: High in vitamins A, C, and K; supports bone health, immune function, and may aid detoxification due to diuretic properties.
• Chives: Provide vitamins A and C, plus sulfur compounds that may support heart health and have mild anti-inflammatory effects.
• Rosemary: Contains rosmarinic acid, an antioxidant with potential cognitive benefits (e.g., memory support) and anti-inflammatory properties.

Soup-Specific Benefits:

• Digestive Health: The inulin from Jerusalem artichokes, combined with herbs like thyme (which may ease bloating), supports a healthy gut.
• Immune Boost: Vitamin C from artichokes and herbs (especially parsley) strengthens immunity, ideal for cold seasons.
• Heart Health: Potassium and fiber from artichokes, plus herbs’ antioxidants, promote healthy blood pressure and cholesterol levels.
• Vegan-Friendly Option: Without cream, the soup is plant-based, and herbs enhance flavor without adding sodium or fat.

Notes:

• Inulin may cause bloating in some people; start with small portions if sensitive.
• Herbs’ benefits are maximized when fresh, but even dried versions contribute flavor and micronutrients.
• Always consult a healthcare provider for personalized dietary advice, especially for conditions like diabetes or digestive disorders.

This herb-infused soup is a nutrient-packed, flavorful way to support overall health!