Jerusalem artichoke soup with celeriac, this might be the winner of all winter soups. Creamy, hearty and bursting with flavor. This delicious soup is true comfort food!
Creamy Jerusalem artichoke soup
This soup is flavorful, creamy and thick in texture. That’s what I love about a winter soup, it should not be too watery and warm you up to battle the cold. The parsley oil I added to the top gives it a nice fresh finish.
The first time I had Jerusalem artichoke soup was in a small restaurant in the south of Holland, and it has stayed with me ever since. When I finally came across Jerusalem artichokes again at the greengrocer’s, I had to make this soup myself and the result is quite something!

The history of the Jerusalem artichoke
Jerusalem artichokes, also known as sun chokes, earth apple or wild sunflower, were first cultivated by the Indigenous peoples of the Americas and quickly made its way to Europe. In The Netherlands, among other countries, it soon became a widely used vegetable.
It’s the root of a specific species of sunflower – helianthus tuberosus – first found in North America. It’s considered a tuber, like potatoes, and can be eaten raw, pickled, grilled (it’s delicious when roasted in the oven) or cooked like we did in this recipe. Jerusalem artichokes kind of look like ginger root, but they taste completely different. They have a mild, earthy and nutty flavor that’s unlike any other vegetable.
Hearty soups
They can be hard to find in the supermarket, but try your greengrocer, the farmers market or an online shop. You can often find them in season, which is between November and March! So is celeriac. Celeriac is also a typical winter vegetable and goes well with this Jerusalem artichoke soup.
In the mood for more hearty soup recipes this winter? Try my roasted tomato soup or my creamy mushroom soup. Let’s get cooking!


Ingredients
- 2 shallots (chopped)
- 2 cloves garlic (chopped)
- 750 gram celeriac
- 500 gram Jerusalem artichokes
- 1000 ml vegetable stock
- 15 gram parsley (fresh)
- 45 ml extra virgin olive oil (+ extra)
Equipment
- Vegetable peeler
- Large pot
- Immersion blender
INSTRUCTIONS (how to make this recipe):
- Heat a little olive oil in a saucepan and sauté the shallot and garlic.
- Peel and chop the celeriac and Jerusalem artichokes. Add to the pan and sauté until the vegetables are soft.
- Add the vegetable stock and bring to a boil, let cook for about 10 minutes.
- Blend with an immersion blender or hand blender until the soup is creamy. Season to taste with salt and pepper.
- Make the parsley oil by chopping the parsley very finely and mixing it with some olive oil. Serve the Jerusalem Artichoke soup with a drizzle of the oil and enjoy!
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