Carrot and Jerusalem Artichoke Soup with Watercress

Carrot and Jerusalem Artichoke Soup with Watercress


  • 1 lb Jerusalem artichokes well scrubbed and roughly sliced
  • 1 lb carrots peeled and roughly sliced
  • 3 field onions peeled and roughly chopped
  • 2 celery stalks with leaves roughly chopped
  • 2 plump garlic cloves peeled and thinly sliced
  • 2 tbsp olive oil
  • 5 cups vegetable stock
  • salt & pepper to taste
  • yogurt and some chopped watercress to serve


  • Prepare all the vegetables.
  • In a large stock pot heat up olive and add all of the vegetables, letting them stew gently until lightly softened but not colored (approx. 10 min).
  • Add stock, season with salt & pepper and bring to boil.
  • Cover, reduce the heat and simmer for approx. 30 min or until vegetables are soft.
  • Take the soup off the heat and puree using a high speed blender until desired consistency.
  • Taste and adjust seasoning and viscosity if required.
  • Serve garnished with a swirl of yogurt and top with some chopped watercress.


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