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Jerusalem Artichoke Soup

Jerusalem Artichoke Soup

50 min
For 4 servings
  • 1 tbspcoconut oil
  • 2 pcsshallots
  • 2 pcsgarlic cloves
  • 1,5 tbspthyme leafs
  • 450 gJerusalem artichoke
  • 400 mlvegetable stock
  • 400 mlcoconut milk
  • 200 mlProsecco
  • 1 tsphoney
  • 3 tbspchickpea flour (to taste)
  • 1 tsplemon juice
  • 2 tbspextra virgin olive oil
  • 1 tspsalt
  • 1 tsppepper
  • 100 gwhite chocolates
  • 1 pcJerusalem artichoke
  • 1 tspsalt
  • 2 tbsphemp seeds (to taste)
  • 2 tbspnutritional yeast
  • 100 gpine nuts
  • 1 splashlemon juice
  • 0,5 tspsalt

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multi-purpose blade
Finely grind 1 tsp pepper with the bamix® Processor and the PowderDisc. Peel and dice the Jerusalem artichokes. Finely chop the shallots and garlic cloves with the bamix® Processor. Melt the coconut oil. Add the shallots, garlic and most of the thyme leaves and fry for 1 to 2 minutes. Add the diced Jerusalem artichokes and stir-fry for 1 minute.
Pour the stock, coconut milk and Prosecco into the pot. Stir in the honey, 1 tsp salt and a little pepper. Simmer the soup over medium heat for 15 to 18 minutes. Purée the soup with the bamix® multi-purpose blade until creamy. Sift the chickpea flour through a sieve into the soup and stir in thoroughly using the bamix® multi-purpose blade. Stir in the lemon juice and olive oil and season with salt and pepper. Finally, stir in the white chocolate and let it melt to add that special touch.
Pour into bowls and sprinkle with the rawmesan and remaining thyme leaves. Serve the Jerusalem artichokes separately so that they do not soften.
Cut the Jerusalem artichokes into very thin slices. Preheat the oven to 150 °C and line a baking tray with baking paper. Spread the Jerusalem artichoke slices onto the tray and sprinkle with salt. Bake for about 15 minutes until golden brown.
Place the ingredients in the bamix® Processor and chop finely. Set aside, covered, until ready to serve.

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