Perfect for a cold winter day. This Jerusalem Artichoke soup will create an unforgettable experience for your tastebuds!
A short note for all my native German speaking readers…
Yes! “Tobinambur” is seriously called “Jerusalem artichoke” in English or also “sunchokes” in the US… I could hardly believe it myself. Haha! what a funny name right!?!
Now. Before we get cooking I’d like to tell you a short story about how this recipe came into existence and where it all started. Let’s travel back in time…
It all started in Nuremberg. A city in the state of Bavaria in Germany. My boyfriends hometown. Every once in a while we drive up from the Region of Basel where we live to visit his friends & family.
My favorite part about traveling is finding fun places to eat delicious vegan food.
Do you feel me on this one? Well if you’re vegan you probably do. Almost every vegan I know has made food and restaurant testing to a priority when traveling. (If you don’t agree with me please let me know so I can add that information to my personal statistics ;))
Anyway. The first time I was in Nuremberg I googled “vegan Nürnberg” and a restaurant called “Mariposa” popped up. Without further ado I walked right up to that nice and cozy little restaurant in the medieval town of Nuremberg.
I was surprised to see an impressive one-woman kitchen show. And a remarkable all vegan menu. This woman sure knew what she was doing! I was so impressed by her, the restaurant and her magic cooking skills I immediately made her my number 1 vegan idol.
About 1 year ago my thoughtful boyfriend made me the best birthday present ever!
A private course in cooking with my idol!
She gave me lots of advice on how to create impressive dishes and shared some of her sacred recipes with me.
And here comes the reason I’m telling this story…
She told me about her Jerusalem artichoke pineapple soup recipe that included also cashews.
Fast forward to 2019. A few weeks ago when I bought some Jerusalem artichokes I was reminded of that recipe & decided I wanted to post a soup recipe including Jerusalem artichokes on my blog.
But I was conflicted… why you may wonder… keep reading & find out.
From March 6th until April 20th is the time of fast for many Christians. I do not consider myself religious. Nevertheless I acknowledge fasting as a spiritual practice and have much respect for those who commit to this practice of humbleness and renunciation. This year my sister told me about a fasting “program” called “Klimafasten” (fasting for our climate). It works like this…
You choose to commit yourself to fast for a healthier environment by reducing your CO2 emissions for 40 days. All participants choose individually what they want to give up during that time.
And what do you think I chose?
I decided to buy local and seasonal fresh fruit and veggies for 40 days. That means no bananas, avocados & no pineapples!
What a great way to challenge myself!
Oh! But what about the Jerusalem artichoke pineapple soup?!
Well. I had to come up with an alternative for my Jerusalem artichoke soup recipe.
And tadaa!!! Here it comes!
(If you read all the way until here I’ve just got to say thank you very much! You’re awesome!)
NOW. LET’S GET COOKIN’!
The recipe is quite simple. That’s why I didn’t add a photo instruction. Please let me know by commenting below this post if you would like one.
And now… Have fun preparing & enjoying! Please do let me know what you think and how it tasted by leaving a comment or send me a message.
How about some Kale Chips to go along with this yummy soup?
Jerusalem Artichoke Soup With Pears and Walnuts
Ingredients
- 350 g Jerusalem artichoke diced with or without peal as you prefer
- 150 g 1 medium size pear diced
- 2 small total 60g onions diced
- 2 cloves of garlic finely chopped
- 1 tbsp olive oil
- 6 dl vegetable stock
- 40 g walnuts
- some salt & pepper
- optional: 2tbsp nutritional yeast flakes
Instructions
- 1. Sauté onion, garlic, Jerusalem artichoke & pear in oil for 3-5 minutes.
- 2. Add vegetable stock and cook for 15 minutes.
- 3. Add walnuts and nutritional flakes and blend until soup has desired creamy consistency.
- 4. Add some salt and pepper.
- 5. Ready to serve. ENJOY 🙂
