Creamed Jerusalem Artichoke Soup

Cooking time
Serves2 people
Creamed Jerusalem Artichoke Soup

Nutty, nobbly Jerusalem artichokes are whizzed a rich splash of cream to make this comforting winter bowlful. Fragrantly flavoured with mild curry spices and served topped with crunchy flaked almonds.

2 ratings
layout 2 comments


  • 1 onion
  • 2 garlic cloves
  • ½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 500g Jerusalem artichokes
  • 1 large potato
  • 800ml boiling water
  • 1 tsp mild curry powder
  • 113ml single cream
  • 35g flaked almonds

Prep: 15 mins | Cook: 25 mins

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1. Peel and finely chop the onion. Peel and crush the garlic. Pop a large pan on a low heat and add ½ tbsp olive oil, the onion and a pinch of salt and pepper. Fry for 8-10 mins, stirring occasionally, till the onion is soft but not coloured. If it starts to brown, turn the heat down, if you can, and add a splash of water.
2. While the onion cooks, fill and boil your kettle. Fill a large bowl with cold water. Rinse the Jerusalem artichokes then peel them, dropping each peeled artichoke into the bowl as you go. This stops them turning brown. Remove 1 artichoke at a time from the water and roughly chop it, popping it back into the bowl, repeating until you’ve prepared them all. Peel and chop the potato into small chunks.
3. When the onion has cooked for 8 mins, add the garlic and 2 tsp mild curry powder to the pan. Stir for 1 min. Drain the artichokes and add them to the pan, along with the chopped potato. Pour in 800ml hot water from the kettle. Pop a lid on and simmer for 15 mins till the veg are soft.
4. When the veg are soft use a hand-held blender to whizz the soup in the pan till smooth and creamy. Pour in half the carton of single cream and blitz again. Taste and add more salt or pepper if you think it needs it. No stick blender? You can pour the soup into a blender, add the cream and blitz.
5. Ladle the soup into a couple of warm bowls and top it with the flaked almonds to serve.
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Lucky Luke


Delicious! Peeling these things takes some time and their taste is rather subtle, but with the right balance of curry powder, salt and pepper, we just love this wonderful soup.



Utterly tasteless. Barely salvageable by adding salt, pepper, thyme and lashings of Worcestershire sauce.