Jerusalem Artichoke, Potato And Parsnip Soup With C

Name: Jerusalem Artichoke, Potato And Parsnip Soup With Caramelized Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 jerusalem artichokes medium; 7 medium potatoes; 2 parsnips large; 2 yellow onions large; 2 cups soy milk - you can use regular mild as well; 1/2 cup water; 1/2 cup olive oil; 3 tablespoons vegan butter I use a brand called Pure - you can also use regular Balsamic glaze; 1/4 teaspoon salt; pepper to taste

Servings: persons

1
Preheat the oven to 220 C / 430 F
2
Make sure to really scrub all root vegetables before you begin.
3
Peel artichokes, potatoes and parsnips while saving the parsnip peelings. Wash all veggies again.
4
Chop all vegetables up into cubes about the same size (large cubes) and put in large sauce pan.
5
Chop onions into thin half moon slices
6
Pop the parsnip peelings in a roast pan, cover with a bit of olive oil and salt, toss and put them in oven and roast until crispy. About 20 minutes but every stove is a bit different. Check and stir after about 10 minutes and keep your eye on them not to burn.
7
Fill water to cover all veg and bring to a boil. Boil all for about 20 minutes or until you can put a fork through easily.
8
Once the parsnips are in the oven and the veg is on the stove and heating, start to caramelize your onions
9
Put 1 tbsp of oil and 1 tbsp of butter in a sauce pan and heat on medium high
10
Put onions in pan and cover with the oil and butter, spreading them evenly on the bottom of your pan
11
After about 10 minutes sprinkle them with salt and let cook for about 30 minutes. The trick is to let them sit long enough to brown but not burn, then stir them. You may need to add a bit more butter during the process. Cook until they are a rich brown color or to taste.
12
Once your veg is ready and a fork can go through them easily, drain all water out of pan and add the soy milk, water, butter salt and pepper
13
Blitz soup with a hand held blender until creamy adding salt and pepper to taste. You may need to add a bit more liquid ( I add olive oil) at this point depending on consistency you desire.
14
To serve, top with a dollop of balsamic glaze, caramelized onions, parsnip chips and serve.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 jerusalem artichokes medium, 7 medium potatoes, 2 parsnips large, 2 yellow onions large, and more.

Yes, Jerusalem Artichoke, Potato And Parsnip Soup With Caramelized Onions falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jerusalem Artichoke, Potato And Parsnip Soup With Caramelized Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions