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    Home » Recipes » Vegan Recipes

    Jerusalem Artichoke Soup with Mushrooms & Watercress

    Published: Sep 21, 2015 · Updated: Jun 13, 2022 · by Nicole · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Jerusalem Artichoke Soup with Mushrooms and Watercress
    Jerusalem Artichoke Soup with Mushrooms and Watercress
    Jerusalem Artichoke Soup with Mushrooms and Watercress
    Jerusalem Artichoke Soup with Mushrooms and Watercress
    Jerusalem Artichoke Soup with Mushrooms and Watercress

    Jerusalem Artichokes may not be much to look at, but beneath that knobbly exterior is a nutty, sweet and earthy treat. This velvety smooth Jerusalem Artichoke Soup is topped with mushrooms and watercress for an easy one-bowl meal.

    Vegan Jerusalem Artichoke Soup being served in a bowl with mushrooms and watercress

    Jerusalem Artichokes, also called Sunchokes, are a member of the sunflower family, and resemble nothing of the green flowering Globe Artichokes that they happen to share a name with.

    Gnarly and knobby, just like ginger, they aren't the prettiest thing out there, but these root vegetables are so worth getting your hands on if you can.

    Cut into a Jeruslam Artichoke, and the texture is similar to water chestnuts, while the creamy flesh has a slightly sweet and earthy flavor with just a slight smokiness.

    This earthy sweetness works beautifully in this Jerusalem Artichoke Soup, where it's paired with earthy mushrooms and the slight pepperiness of watercress.

    It's quickly become one of my family's favorite vegan soup recipes.

    And it's even vegetarian and vegan-friendly too!

    If you don't feel like frying up mushrooms, a little truffle oil (I like this brand!) would be fantastic drizzled on top.

    I've used some potato in this soup to balance out the earthiness of the artichokes. But if you love bolder flavors, feel free to replace the potato with more artichoke.

    Jerusalem Artichokes may not be much to look at, but beneath that knobbly exterior is a nutty, sweet and earthy treat. This velvety smooth Jerusalem Artichoke soup is topped with mushrooms and watercress for a complete meal in a bowl.

    So tell me, have you tried Jerusalem Artichoke? What are your favorite Jerusalem Artichoke recipes? Let me know in the comments!

    And for more delicious recipes, don't forget to grab a free copy of my Top 15 Reader-Favorite Recipes before you go!

    Jerusalem Artichoke Soup with Mushrooms and Watercress

    Jerusalem Artichoke Soup with Mushrooms & Watercress

    Jerusalem Artichokes may not be much to look at, but beneath that knobbly exterior is a nutty, sweet and earthy treat. This velvety smooth Jerusalem Artichoke soup is topped with mushrooms and watercress for an easy and delicious one-bowl meal.
    5 from 1 vote
    Print Pin Save Saved!
    Course: Soup
    Cuisine: Soups, vegetarian
    Keyword: Jerusalem Artichoke Soup, Jerusalem Artichokes, soup recipe
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Calories: 2448kcal
    Author: Delicious Everyday
    4 servings

    Ingredients

    • 1 ⅓ lbs Jerusalem Artichokes Sunchokes
    • 3 tbsp olive oil
    • 2 small onions peeled and diced
    • 3 cloves garlic peeled and finely chopped
    • ½ pound waxy potatoes peeled and cut into ¾ inch cubes
    • 3 cups vegetable stock
    • salt and pepper to taste
    • 1 cup mushrooms such as baby portobello, sliced
    • ½ cup watercress
    • leaves thyme
    • extra virgin olive oil to serve
    US Customary - Metric

    Special Equipment

    • Blender - Traditional or Immersion

    Instructions

    • Scrub the artichokes to remove any dirt. It's up to you whether you peel them. I've made this soup with peeled and unpeeled artichoke and prefer the artichoke to be peeled both from a color perspective and flavor-wise, as the peeled artichoke is less bitter.
    • Chop the artichoke into ¾" cubes.
    • Place 2 tbsp of olive oil in a large saucepan over low heat and add the onions. Season the onions with salt and cook slowly, until soft. (Don't rush the onions by turning up the heat as the slow cooked onions are much sweeter and more flavorful.}
    • Add the garlic and cook for a few minutes, until fragrant. Add the artichoke and potatoes and cook for 5 minutes before adding the vegetable stock. Season and bring to a simmer. Cook until the potato and artichoke are tender.
    • I prefer the silky smoothness that blended soups have, so I leave my soup to cool for 20 minutes before blending. You can also use an immersion blender right in the pot. Check the seasonings and adjust as necessary. Keep warm while you cook the mushrooms.
    • Place a frying pan over a medium-high heat and add 1 tbsp olive oil. Add half the mushrooms, making sure they are not overlapping, and fry on each side for 3 to 4 minutes, until lightly golden before turning. Season with salt and pepper just before removing from the pan. Repeat with the remaining mushrooms.
    • To serve, divide the soup between serving bowls and top with mushrooms and watercress. Finish with a drizzle of extra virgin olive oil and a sprinkle of thyme leaves.

    Nutrition (Estimated)

    Calories: 2448kcalCarbohydrates: 599gProtein: 4gFat: 10gSaturated Fat: 1gSodium: 176268mgPotassium: 974mgFiber: 3gSugar: 389gVitamin A: 94020IUVitamin C: 12.9mgCalcium: 38mgIron: 5.6mg
    Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.
    Get the recipe for this delicious vegan Jerusalem Artichoke Soup with Mushrooms and Watercress. | Find the recipe at DeliciousEveryday.com

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    Reader Interactions

    Comments

    1. Condoleeza says

      June 25, 2016 at 11:53 am

      Made this soup tonight....so good, I actually combined this recipe with another recipe I found on Pinterest - Creamy sun choke soup with asparagus. Basically I made your recipe but also sautéed asparagus with the artichoke and potato. I puréed the soup and added the sautéed wild mushrooms. We loved it!

      Reply
      • Nicole @ Delicious Everyday says

        June 26, 2016 at 10:24 am

        Oh I'm so glad you enjoyed it Condoleeza. I love the addition of sautéed asparagus too! I'll have to try that. 🙂

        Reply
    2. Mushroom Enthusiast says

      September 23, 2015 at 10:31 am

      Love all your recipes and love especially your mushroom meals. Congrats on the new look - very nice. Will share this one with our Mushroom Lovers Club members. Thanks for all the fantastic recipes that help spread the news about the power of mushrooms...

      Reply
      • Nicole @ Delicious Everyday says

        September 23, 2015 at 11:56 am

        You're welcome 🙂 It's easy to spread the mushroom love when mushrooms are so delicious!!

        Reply
    3. Jo from yummyvege says

      September 21, 2015 at 6:52 pm

      I LOVE jerusalem artichokes, such an unusual flavour! But it's really difficult to get them where I live.

      Reply
      • Nicole @ Delicious Everyday says

        September 21, 2015 at 7:47 pm

        I've had difficulty getting my hands on jerusalem artichoke too, so when I saw some recently I pounced on it and purchased a couple of kilograms. I'm so glad I did. 🙂

        Reply
    4. Thanh @ Eat, Little Bird says

      September 21, 2015 at 6:07 pm

      I absolutely love the new look and logo! Sometimes a makeover is all we need to feel refreshed and inspired ... a bit like buying a new lipstick 😉 I have to admit that I have never tried Jerusalem artichokes before. But I'm always looking for new ideas for vegetable soups so I will have to save this recipe!

      Reply
      • Nicole @ Delicious Everyday says

        September 21, 2015 at 7:50 pm

        Thanks Thanh 😀 I always love a makeover and a new lipstick! As for jerusalem artichokes, they are well worth hunting down if you can get some. 🙂

        Reply
    5. Stephanie - The Dessert Spoon says

      September 21, 2015 at 4:15 pm

      Fabulous looking soup! I love the new logo!

      Reply

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    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

    the one pot vegan cookbook, by nicole malik
    5 day vegetarian challenge

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