When in season I love Jerusalem artichokes, they are flavourful and really versatile. This soup is super simple, creamy and even more delicious when served with the cheesy kale chips.

Serves 2-3 people 


650g of Jerusalem artichokes ( scrubbed, no need to peel them) and chopped 

1 tbsp of olive oil 

1 leek – finely chopped 

1 while onion – finely chopped 

2 garlic cloves – crushed 

Few sprigs of fresh thyme

400ml of veggie stock 

200ml (half a tin) of coconut milk

Salt and pepper to taste 

For the cheesy kale crisps:

A generous handful of roughly chopped kale (make sure to remove the sturdy stems)

1 tbsp of olive oil

1 tbsp of nutritional yeast 

1/2 tsp of garlic powder 

A pinch of salt and pepper 

Add 1 tbsp of oil to a large pan. Once hot add in the chopped onion and leek. Cook on a medium heat for 5 minutes until the onion starts to caramelise. Add in the crushed garlic and cook for another minute. Add in the Jerusalem artichokes and thyme, stir everything together and pour in the veggie stock and coconut milk. Bring to a boil and the simmer for 15 minutes until the artichokes are really soft. 

In the meantime make the kale chips. Turn the oven at 130 degrees Celsius. Add the kale to a large bowl, drizzle over the olive oil, nutritional yeast, garlic powder, salt and pepper. Toss everything together and spread the kale on a baking tray covered with parchment paper. Bake on the oven for 10-12 minutes. Make sure to keep an eye on it because it can burn quite easily.

Blend the soup until smooth and creamy.  Season with salt and pepper if needed.

Top the soup with the kale crisps and enjoy!

Share This Recipe:

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email

Leave a Reply