Little Sunny Kitchen · by Diana★ 5.0 (3)
Jerusalem Artichoke Soup
NUTRITION · PER SERVING35M COOK
CAL 28%·PRO 22%
CARBS 70G51% OF CAL
7G FIBER32G OTHER31G TOTAL SUGAR
FAT 29G46% OF CAL
4G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, creamy artichoke soup made with simple vegetables and vegetable broth. Rich-tasting yet light, ready in under 30 minutes.
mainsoup🔥 oven🌀 blenderdairy freeveganvegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 teaspoons olive oil
- 1 tablespoon butter (or vegan butter)
- 1 onion (diced)
- 2 cloves garlic (minced)
- 500 g Jerusalem artichokes (peeled or scrubbed and thinly sliced)
- 750 ml vegetable stock/broth
- Salt and pepper
- 2 thick slices bread (cut into ½-inch (1cm) pieces)
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- Extra virgin olive oil
At a glance
PER SERVING · TIME 35M
CAL 28%·PRO 22%
CARBS 70G51% OF CAL
7G FIBER32G OTHER31G TOTAL SUGAR
FAT 29G46% OF CAL
4G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1667mg
- Total sugar
- 31g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1323mg
- Calcium
- 137mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1667MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.