Johanne Mosgaard

29 Jan 2024 10:55

Jerusalem artichoke and celeriac soup


A creamy and filling soup perfect for the winter months when celeriac and Jerusalem artichokes are in season.

Serves 4

  • 1 onion
  • 2 gloves of garlic
  • 500 g Jerusalem artichokes
  • 1 celeriac
  • 2 dl reduced vegetable stock, or 1 vegetable stock cube dissolved in 2 dl of boiling water.
  • 8 dl water.
  • 1 dl cooking cream or dairy free alternative
  • Olive oil for frying
  • Salt and pepper
  • 100 g shitake mushrooms or regular mushrooms
  • 2-3 slices of bread
  • 240 g boiled chickpeas (equivalent to one regular can of drained chickpeas)
  • Small handful of rosemary
  • 1 tsp sweet paprika
  • 1 tsp smoked paprika.
  • Salt and pepper

Cut the onion and garlic into large chunks. Heat up a large pot with some oil, then sauté the onion and garlic until translucent. Peel the Jerusalem artichokes as well as the celeriac. Cut both into large chunks and add them to the pot with vegetable stock and water. Bring it to a boil and let it simmer with the lid on over medium-high heat until the root vegetables are tender. Add the cooking cream and blend the soup with a blender until creamy. Season with salt and pepper.

Cut the mushrooms into thin slices and the bread into croutons. Drain and rinse the chickpeas. Heat up a pan with some oil, fry the mushrooms for a couple of minutes, then add the bread croutons, chickpeas, rosemary, and spices. Cook thoroughly for 5 minutes until all ingredients achieve a nice golden colour.

Serve the soup with the delightful topping and freshly ground pepper.