Jerusalem Artichoke Soup with Sauteed Chestnut Mushroom Crumb

Servings: Serves: 6

Nutritional Information:

Per serving (209g)

Calories 182, Fat 4.9g, Saturates 0.7g, Carbohydrate 32g, Sugars 4.2g, Fibre 3g, Protein 5.8g, Salt 1.1g




To make the soup, add the oil to a pan over a medium-high heat. Then add the onion and garlic, and sauté for 3-4 minutes.


Add the Jerusalem artichoke and potato to the pan and cook for a further 2-3 minutes, before adding the vegetable stock and leaving to simmer for 1 hour.


Once simmered, purée the soup with a stick blender until smooth, and season to taste with salt and pepper.


For the mushroom crumb, in a frying pan over a medium heat add the butter, garlic, thyme and mushrooms. Fry until the mushrooms are golden and cooked through.


Stir the toasted breadcrumbs into the mushrooms and cook for a further 1-2 minutes. Then remove from the heat and stir through the parsley. To serve, sprinkle the mushroom crumb over a bowl of the warm soup.


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