Jerusalem artichoke soup

Jerusalem artichoke soup

Total: 45 Min. | Active: 45 Min.
Nutritional value / people: 147 kcal
, Fat: 9 g
, Carbohydrate: 10 g
, Protein: 6 g


4 people


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


1tbsp olive oil
1 garlic clove, finely chopped
200g leek, cut into thin rings
500g Jerusalem artichokes, peeled, cut into pieces
2litres vegetable bouillon
1sachet saffron
salt and pepper to taste

To serve

150g plain greek yoghurt plain
a little saffron threads
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How it's done


Heat the oil in a pan. Sauté the garlic and leek for approx. 3 mins. Add the Jerusalem artichokes and cook briefly, pour in the stock, bring to the boil. Add the saffron, simmer the soup over a medium heat for approx. 30 mins., allow to cool slightly, puree and season.

To serve

Plate up the soup, top with yoghurt, garnish with saffron.

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