Jerusalem artichoke soup recipe
Although Jerusalem artichoke, one of the root crops of the winter season, is not as well known as the other vegetables it shares in the same family, its popularity has been increasing due to the recent news about its benefits.
Vitamins B and C, high fiber and mineral content, as well as its blood sugar balancing feature, are the first ones that come to mind among the many benefits of Jerusalem artichoke.
You can use raw Jerusalem artichokes to enrich salads, cook them with olive oil, or use them in vegetable stews or meat dishes. We take advantage of the nutritional properties of Jerusalem artichoke when making Jerusalem artichoke soup. Soup can be a good start for those who have not yet met yams, which do not have a very sharp taste but have a unique aroma. Enjoy your meal.
- 800 grams of yams
- 3 tablespoons of olive oil
- 1.5 tablespoons of flour
- 1 teaspoon powdered turmeric
- 1 glass of water Milk
- 6 glasses of water
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
How to Make Jerusalem artichoke soup recipe?
- Chop the peeled Jerusalem artichokes thinly into small cubes.
- Heat the olive oil in a small saucepan. Roast the flour for 2-3 minutes until its smell disappears and it acquires a light colour. Add turmeric powder and mix.
- Transfer the chopped Jerusalem artichokes to the pot and sauté for a few minutes, stirring in between.
- Add milk and water and cook over medium heat until the yams become soft, about 20-25 minutes.
- Add salt and black pepper to the thickened and cooked soup and blend it to get a smooth consistency.
- Share the steaming hot soup on serving plates with your loved ones without letting it sit.