Jerusalem artichokes, parsnip and celery creamy soup from the oven

Here’s another warming, comfy dish so great for after holiday season and cold winter days. And it comes from the oven making this creamy soup a minimum effort for some seriously delicious taste. Jerusalem artichokes make this soup superbly creamy while celery, parsnip and herbs add to its rich aroma. With a touch of red chilly of course, just enough to keep you warm and cozy.

Jerusalem artichoke is one magnificent veggy that can be eaten raw or cooked and used for sweet and savory dishes. I add it raw, thinly sliced to most of my salads for some refreshing crunchiness, bake it for a soup like this one or use it as potato replacement as it tastes way better. Cooked it can be used to thicken any sauce or dish or to add that yummy moist taste to muffins and cakes. It’s packed with good carbs, those in form of inulin that acts as a probiotic and is one of the good sources of fiber that is so important when it comes to health. Inulin does not get digested, so if you’re new to this veggy slowly introduce it into your diet. Jerusalem artichoke is also a good source of minerals and electrolytes: potassium, iron, copper and it also contains small quantities of vitamines C, A, E and B.

Coming back to the soup, I love making it from the baked vegetables. It getst that delicious roasted taste, baking keeps all of the natural flavours inside the veggies and it’s super easy to make.

Ingredients you’ll need for 4 to 6 servings:

  • around 500g of root vegetables: jerusalem artichokes, parsnip and celery
  • fresh sage leaves
  • 1tsp turmeric
  • 1tsp sweet paprika powder
  • salt and pepper
  • olive oil and chilly are optional

Let’s make or bake the soup:

Clean the vegetables and cut into cubes. Season with turmeric, paprika, finely chopped sage, salt and pepper. Place it on a baking tray covered with baking paper and put in the oven preheated at 200C for some 15minutes.

Than simply pop the baked veggies in the blender and start blending, adding water until you are happy with the consistency.

Decorate with a drizzle of olive oil and chilly and serve. Goes great with some warm 20 min to make bread sticks that I enriched with some black olives here 



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