Jerusalem artichoke and Cauliflower Soup
February 9, 2010 in Allgemein
Jerusalem artichoke soup with cauliflower
This soup is another quick, easy, and comforting winter dish. Its colour reflects the dominant colours this winter: white and grey. Yes, I’m complaining a bit about the weather and I’m waiting for spring. The chilies look like spring, don’t they?
Jerusalem artichoke and Cauliflower Soup (serves 2)
1 t olive oil
1 medium onion, diced
2 cloves garlic, minced
170 g Jerusalem artichoke, peeled and chopped (4 bulbs)
150 g cauliflower, chopped
2 cups vegetable broth
2 T semolina
2 t fresh thyme
1 small red chili, chopped
juice of 1/2 small lemon
salt and pepper to taste
In a medium-size pot heat olive oil. Add onion and garlic and fry for 2 minutes. Add remaining ingredients and cook for 10-12 minutes, until the vegetables are soft. Purée and serve immediately.
I have yet to cook with Jerusalem artichokes — they seem to be all the rage in soups as of late. About time I try!
you left the seeds on the Jalapeño ? Spicy!
This looks incredible, and so easy!! What a great combination of flavors. :)
Gorgeous! I forgot all about artichokes until I had one in a pizza the other day… they’re so good and weird tasting!
And totally agree on the winter weather. I’m SO over it.
When I first tried Jerusalem artichokes, I roasted them and completely fell in love with how awesome they were prepared that way, so I have yet to cook them in any other way. Thanks for inspiring me to give them a try in a soup!
I recently found out how awesome they are when roasted. I love them that way.
I’ve never tried a Jerusalem artichoke before, but I really, really want to now! I may have to go pester the co-op and see if they have them in stock. I bet this would be great with the bread from your previous post.
I haven’t picked up any sunchokes this winter, but I might need to soon to make the soup–loving the garnish!
Wonderful artichoke tasting soup! Your Jerusalem artichokes look huge (those bits you used to top the soup)…the ones I get are usually very small and impossible to peel! Anyway I love their unique flavour. I made a Jerusalem artichoke, leek and seitan pie yesterday and I’m sad it’s already gone.
Good luck for the German blog!
Oh yum! This sounds so lovely… I am in love with Jerusalem artichokes right now, and just made a risotto with them which I will probably post soon. This looks like a perfect winter soup for winter, gloomy days or not!
^^ Haha, I guess I meant to say this looks like a perfect soup for winter, but I was feeling extra winter-y! ;)
Congrats on getting your own domain name! Seitansbraten looks great too!
Beautiful soup and lovely photo! :-)
That’s so much fun that you got your own domain name and started a German blog, too! I subscribed to the feed so that I might improve my (poor) German skills a little while reading about awesome vegan food.
Oh, and the soup looks wonderful :) I love the presentation with the sliced peppers in the middle.
the chilies do look lovely on top of that awesome soup, Mihl. sunchokes are so yummy. i found some at the local market over the summer, i wonder if i can find some now? i’ll have to check, for sure. it’s been nothing but snow and ick around here, and i too am ready for spring!
When I was a kid we had some Jerusalem artichokes in our garden, and my mom mostly used them for soups. I think it’s the best root veggie for soups, but we rarely buy it. It’s not so often available here in the stores and markets. Maybe we should start cultivating our own… Thanks for sharing the recipe, your soup looks lovely!
Ooh, it seems so simple & delicious!