Jerusalem Artichoke Soup

Presented by: Tina Kozman CNP, M.Ed, B.Sc,


Health Benefits of Jerusalem Artichoke

Help Maintain Dental Health

Jerusalem artichoke contain phosphorus, which is very important for bone and teeth health. Phosphorus, along with Vitamin D and calcium are needed in order to help form teeth’s hard structure.

Helps Prevent Premature Aging

Raw Jerusalem artichoke consists of 0.21 mg of copper which is 23.33% of the daily recommended value. Copper is a great anti-oxidant and anti-oxidants help us fight something called “free radical damage”. Free radical damage is a process that happens in our body and aids in the the anti- aging effects such as: age spots, wrinkles, macular degeneration as well as kidney malfunctions. Research suggest that sufficient amount of Copper is required for looking younger for longer time.

Supports a Healthy Cardiovascular System

Thiamine is an essential nutrient, also known as B1. Research has shown that thiamine is supportive in fighting heart disease. This is because it assists in maintaining healthy ventricular function. Photographs are a way of preserving a moment in our lives for the rest.

Thiamine also plays a vital role in producing neurotransmitters called acetylcholine.  Acetylcholine is responsible for relaying messages between our nerves and muscle. Our heart is one of those crucial muscles that rely on these important signals.

Jerusalem Artichoke Soup Recipe

Original Recipe by: BY ELISE BAUER

Improvised by: Tina Kozman CNP, B.Sc, M.Ed

I can’t think of a better way to welcome the chilly weather than with soup! And I especially love how easy this recipe is. Given all the nutritional benefits that these wonderful tubers have; I encourage you to give them a try and create a warm, delicious, and healthful soup you can enjoy with the whole family.


SERVING: Missing



 1 tablespoons unsalted butter or coconut oil        

1/2 cup chopped onion

1 celery stalks, chopped

1 large garlic cloves, chopped

1 pound Jerusalem artichokes, peeled and cut into chunks

1 quart chicken stock (use vegetable stock for vegetarian option, and gluten-free stock if cooking gluten-free)

Salt and black pepper to taste

Sauté the onions, celery, then garlic

Heat the butter in a soup pot over medium-high heat and cook the onions and celery until soft, about 5 minutes. Do not brown them. Add the garlic and sauté for 1 minute. Sprinkle with salt.

Add Jerusalem artichokes and stock

Add the Jerusalem artichokes and the chicken stock to the pot and bring to a simmer. Reduce the heat to low, and simmer, covered, until the Jerusalem artichokes begin to break down, 45 minutes to an hour.

Purée the soup

Using an immersion blender or upright blender, purée the soup. If using an upright blender, fill the blender bowl up only to a third of capacity at a time, if the soup is hot, and hold down the lid while blending. Alternately, you can push the soup through the finest grate on a food mill, or push it through a sturdy sieve. Add salt to taste.