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Paleo Jerusalem Artichoke Soup


  • 2 tbsp Plant Butter
  • 1 cup Sweet Onion, Chopped
  • 2 Celerly Stalks, Chopped
  • 6 cloves Garlic
  • Jerusalem Artichokes Farmer Jone's Farm at The Chef's Garden
  • Vegetable Stock
  • Salt
  • Peppercorn Black Spicely Organics


  • Heat the butter in a soup pot over medium-high heat and cook the onions, celery, and mushrooms. Add the garlic and sauté for 1 minute. Sprinkle with salt.
  • Add the jerusalem artichokes and the vegetable 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.
  • Using an immersion blender or upright blender, purée the soup. Add salt to taste.
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