Oh My Veggies · by Nicole
Jerusalem Artichoke Soup with Mushrooms & Watercress
NUTRITION · PER SERVING50M COOK
CAL 19%·PRO 12%
CARBS 46G49% OF CAL
5G FIBER0G ADDED20G INTRINSIC21G OTHER20G TOTAL SUGAR
FAT 21G50% OF CAL
2G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A velvety smooth soup of nutty, earthy Jerusalem artichokes with sautéed mushrooms and peppery watercress on top. Comforting and elegant, it's a complete one-bowl meal.
mainsoup🌀 blender🍳 skillet🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/3 lbs Jerusalem Artichokes (Sunchokes)
- 3 tbsp olive oil
- 2 small onions (peeled and diced)
- 3 cloves garlic (peeled and finely chopped)
- 1/2 pound waxy potatoes (peeled and cut into 3/4 inch cubes)
- 3 cups vegetable stock
- salt and pepper (to taste)
- 1 cup mushrooms (such as baby portobello, sliced)
- 1/2 cup watercress
- leaves thyme
- extra virgin olive oil (to serve)
At a glance
PER SERVING · TIME 50M
CAL 19%·PRO 12%
CARBS 46G49% OF CAL
5G FIBER0G ADDED20G INTRINSIC21G OTHER20G TOTAL SUGAR
FAT 21G50% OF CAL
2G SAT18G 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
- 20m
- Cook
- 30m
- Sodium
- 698mg
- Total sugar
- 20g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1131mg
- Calcium
- 56mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 698MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.