Creamy Jerusalem Artichoke Soup

Creamy soups are SO easy to make!! When making a creamy soup with Jerusalem artichokes, we usually like combining it with cauliflower and onion, to give it more of a smooth flavor. You could also combine it with carrots or any other root vegetable as well, but cauliflower and Jerusalem artichoke is my favorite combination so far. My favorite flavoring for creamy soups is coconut milk and curry seasoning – it works for almost every kind of creamy soup you can think of so it’s my typical go to flavoring. Otherwise you can also try salt and herbs, garlic, or cinnamon and nutmeg in the creamy soup. The variations are endless! 🙂

There are two different ways we use to make creamy soups:

1. Put vegetables, onion, water and coconut milk into a high speed blender, like a Vitamix.
2. Mix everything together so it becomes smooth and then put into a pot on the stove.
3. Heat up the mixture and let it simmer for about 10 min.
4. Either eat as is or use an immersion blender to make it even more smooth (if it’s not smooth enough already).

OR we use this method:

1. Fry up finely chopped onion on the stove.
2. Add fried onion and chopped up vegetables into a pot of boiling water (only enough water to just cover vegetables).
3. Once the vegetables are fully cooked (test with a toothpick), use a stainless steel immersion blender to make the soup creamy.
4. Add some coconut milk (optional) and seasonings to taste. Our favorite is adding coconut milk, salt, and curry seasoning.