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Creamy Jerusalem Artichoke, Turnip and Potato Soup


Happy Monday, Soupers! It’s soup time and guess what’s on the menu…Roasted Jerusalem Artichoke and Turnip soup and it’s so darn good! When the youngins tell you it’s “lit”, you know you’ve got something good. And you know what else? It’s good for ya. The artichoke is a great replacement for potato and is high in potassium so if you’re trying to stave off hypertension like me, here’s a tasty option! Drizzle with a little olive oil and it’s time to eat!



Measurement Conversion Chart

10 medium sized Jerusalem artichoke roots, peeled and roasted
4 medium potatoes, peeled and cubed
3 large mushrooms white mushrooms (raw) — any type is fine
3 medium turnips, peeled and chopped
1 red onion
1 leek
1 shallot (raw), chopped
1 garlic clove, chopped
1 green onion, chopped
Chopped chives
Spring of parsley chopped
5 cup(s) vegetable stock with 1 vegetable bouillon cube
3 bay leaves
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Pinch salt and pepper to taste
1 cup milk (soy, almond, rice or oat as alternatives work fine)
Pinch of nutmeg
1 tablespoon coconut butter
1 squeeze lemon

Note: As advised in the directions, we cut this recipe in half.

Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 25min
  • Cook80min
  • Meal Time Lunch
  • Serves 4


  1. Bring stock to a boil. Add balsamic vinegar, and bay leaves to the stock. Add salt and pepper to taste and cook for about 20 minutes.
  2. Peel the artichoke and roast in the oven with a drizzle of oil for 20 minutes.
  3. Chop leeks, garlic, shallots, potatoes and mushrooms.
  4. Heat butter in a pan, and add garlic, leeks, shallots, potatoes and mushrooms. Cook for about 2 minutes
  5. Add chopped artichoke hearts to the pan mixture. Cook for another 2 minutes. Then, remove from the heat.
  6. Add vegetable mixture from the pan to the boiling stock and continue cooking on low heat for 1 hour.
  7. Remove the bay leaves from the soup.
  8. Add a spring of parsley to the soup. Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to blender.
  9. Add milk to mixture in the blender. Blend to desire consistency.
  10. Re-add the soup to the kettle and add a splash of lemon juice. Add more salt and pepper to taste.
  11. Strain the soup at least three times before serving. NOTE: important step as the soup may be too thick.
  12. Finish off with the final sprig of parsley and serve in a bowl.

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