Vegan Creamy Jerusalem Artichoke Soup
This elegant soup transforms earthy Jerusalem artichokes into a silky, velvety base that's enhanced by the sweetness of sautéed leeks and fresh thyme. The soup's natural creaminess comes from proper blending technique, creating a luxurious texture without dairy. Crispy apple chips add textural contrast and subtle sweetness, while sautéed gourmet mushrooms provide earthiness. Perfect for fall entertaining or a sophisticated weeknight dinner, this soup showcases the unique nutty flavor of Jerusalem artichokes in a refined presentation that feels both rustic and elegant.
Ingredients
- ⅝ cup olive oil, divided
- 4 leeks, washed and sliced
- 2 teaspoons salt, divided
- 6 cloves garlic, sliced
- 15 Jerusalem artichokes, smallpotatoes1:1root-vegetables
milder flavor, less nutty
- 5 sprigs fresh thyme
- 2 green apples
- 8 ounces assorted gourmet mushrooms, such as trumpet and shimejibutton mushrooms1:1budget-friendly
less complex flavor
- fresh chopped parsley, for garnish
Instructions
- 1
Heat olive oil in large pot and sauté sliced leeks with salt over low heat until soft and translucent
- 2
Add garlic and Jerusalem artichokes and sweat over low heat
- 3
Add water to just cover artichokes along with thyme and bring to a boil
- 4
Reduce heat and simmer until artichokes are fork-tender
- 5
Transfer to food processor and blend while drizzling in olive oil until velvety
- 6
Season with salt to taste
- 7
Preheat oven and thinly slice apples widthwise using mandoline
- 8
Place apple slices directly on oven rack and cook until dried out
- 9
Remove and let sit to crisp up
- 10
Heat olive oil in large skillet and sauté mushrooms with salt until soft
- 11
Serve soup in shallow bowls topped with mushrooms and apple chips
- 12
Drizzle with olive oil and finish with chopped parsley
Tips
Use a food processor or high-speed blender rather than hand blender for the smoothest, creamiest texture.
Apple chips can be made a day ahead and stored at room temperature to maintain crispness.
Don't skip sweating the Jerusalem artichokes - this step develops their natural sweetness.
Good to Know
Refrigerate soup for up to 4 days. Store apple chips separately at room temperature.
Soup can be made 2 days ahead. Apple chips can be made 1 day ahead.
Serve warm in shallow bowls with toppings arranged on top.
Common Mistakes
Don't use hand blender to avoid grainy texture
Don't overlap apple chips on oven rack to ensure even crisping
Substitutions
FAQ
Can I make this soup dairy-free?
This soup is naturally dairy-free as written, getting its creaminess from the blended Jerusalem artichokes and olive oil.
What if I can't find Jerusalem artichokes?
Substitute with equal weight of potatoes for similar texture, though the nutty flavor will be milder.
How long will the apple chips stay crispy?
Store at room temperature in airtight container for up to 2 days for best crispness.