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Jerusalem Artichoke & Roasted Garlic Soup

Jerusalem Artichoke & Roasted Garlic Soup

Serves pea 4 people Clock icon 50 minutes
Sweet, nutty and at their very best during the winter months, jerusalem artichokes are wonderfully rich and brimming with flavour.

6 Farmdrop products in this recipe

£ 8 .20
6 items.

Here's how you do it

  1. Preheat the oven to 200°C.
  2. Slice the top of the garlic bulb off, then wrap it in foil and roast for 40 minutes.
  3. Meanwhile, heat a glug of olive oil in a saucepan on a low heat. Add the onion and thyme leaves, sweat and soften for 15 minutes.
  4. Next add the artichokes and cook for 20 minutes, stirring every now and again. Add enough stock to cover the artichokes and simmer for another 10 minutes.
  5. Remove garlic from the oven and squeeze the cloves from the bulb into the soup and blend.
  6. Taste and season, squeeze in the lemon and stir through the cream. Top with toasted hazelnuts.


  • 500g Jerusalem artichokes, sliced into 2cm thick rounds
  • 1 organic garlic bulb
  • 1 organic brown onion, finely chopped
  • 3 organic thyme sprigs, leaves picked
  • 2 tbsp organic double cream
  • juice of 1/2 an organic lemon

From your larder

  • A drizzle of oil -200ml vegetable stock

Suitable for

  • Vegetarians
  • Gluten free