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Jerusalem Artichoke Soup @CuriousProvence

Jerusalem Artichoke Soup

Creamy potatoes and artichokes with a delightful spicy kick from fresh roasted Cumin. A unique and satisfying soup that will leave you well sated.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Soup
Cuisine French, Provencal
Servings 2 people


  • 500 g Jerusalem Artichokes scrubbed and cut into small pieces
  • 2 Floury potatoes peeled and cut into pieces
  • 1 medium Onion finely sliced
  • 1 tsp cumin seeds to your liking
  • 1 tbsp Sunflower oil


  • Add the cumin to a dry saucepan and roast on a low heat for 30 seconds or until you can smell it.
  • Add the tablespoon of oil and cook the onions on a low heat until translucent.
  • About 8 minutes.
  • Add the Jerusalem artichoke and potato.
  • Add enough water or vegetable stock until just covered.
  • Cover the pan, then simmer for 25 minutes or until tender.
  • Blend in a mixer until smooth.
  • Season with salt and pepper.
  • Serve with a dribble of creme fraiche or thick cream and cumin seeds to garnish.
  • Eat with large chunks of country style bread.
  • *You can peel the artichokes if you like but it isn’t necessary.
  • It all depends on how much patience you have!
Tried this recipe?Let us know how it was!