4 Serves
107 Mins
Prepare the Jerusalem artichokes by peeling and chopping them into uniform pieces. Peel and dice the yellow onion and mince the garlic cloves.
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Vitamin K
51 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
80 µg / 400 µgCalcium
90 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
85 mg / 420 mgPhosphorus
160 mg / 1,250 mgPotassium
675 mg / 4,700 mgSodium
1143 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
9 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat. Add the diced yellow onion and minced garlic, sautéing until softened and fragrant.
Add the prepared Jerusalem artichokes to the pot and pour in the vegetable broth until the vegetables are just covered.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 60 minutes until the Jerusalem artichokes are completely tender.
Season the soup with salt and black pepper to taste, then serve hot.
25
g75
g24
g
