Jerusalem Artichoke Soup

Jerusalem Artichoke Soup

  • Author: Tania Surrow Larsen, The Histamine Friendly Kitchen
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 4 1x


  • 500 g jerusalem artichokes
  • 400 g potatoes
  • a big handfull of parsley
  • 10 twigs of thyme
  • 1,2 liters of bone broth or bouillon (chicken)
  • salt to taste
  • Topping:
  • Extra virgin olive oil
  • Toasted pumpkin seeds


  1. Peel and cut the Jerusalem artichokes and potatoes into cubes.
  2. Add the veggies to a pot, and pour in the bone broth/bouillon. Add the herbs and a some salt.
  3. Bring to a boil, and let it simmer for about 30 minutes.
  4. Check the potatoes and Jerusalem artichokes with a fork to see if they are ready. They should fall off the fork.
  5. Blend the soup with a hand blender, until it is smooth.
  6. Salt to taste and serve with a drizzle of extra virgin olive oil and some toasted pumpkin seeds