Nutty, creamy and super good for you, sunchoke soup is a great wintertime meal. 

Jerusalem artichokes are a type of root vegetable with a sweet, nutty flavour. Confusingly, they have nothing to do with Jerusalem and are not related to artichokes (although some think they have a similar taste). Jerusalem artichokes are native to North America, and grow well in Ontario. High in prebiotic fibre called inulin, Jerusalem artichokes have been found to help with regulating blood sugar levels.

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Recipe by: Ellen Osborne
Serves: 4 servings
Prep Time: Quick & Easy


1 sunchokes (jerusalem artichokes)

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  • 3 large leeks, washed and chopped into 1/2 inch half moons
  • 1 large white onion, roughly chopped
  • 1 lb peeled sunchokes
  • 2 liters vegetable stock
  • 1/4 tsp sea salt
  • 1 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1/2 tsp dried sage
  • 3 Tbsp white wine vinegar
  • 1/2 cup chopped fresh herbs (parsley, sage, marjoram, thyme, savory, etc.)
  • 1 tsp fresh ground black pepper
  • 3 Tbsp extra virgin olive oil
  • 1 lb bunashimeji mushrooms (or porcini), sliced length wise 1/4 inch thick


  1. In a large stockpot, combine the leeks, onions, sunchokes, vegetable stock, salt and the dried spices. Heat over medium heat, with the lid slightly ajar. Let simmer until the vegetables are soft, about 30-45 minutes.
  2. When the vegetables are soft and falling apart, remove from heat and puree in batches or use a stick blender.
  3. Add the vinegar, fresh herbs and pepper and stir to combine.
  4. To fry the mushrooms, heat the olive oil on medium-high heat in a skillet. Add the mushrooms when the oil is beginning to shimmer, and let fry for 4-5 minutes undisturbed. Pinch some salt over the mushrooms as they fry.
  5. Flip, and fry the other side of the mushrooms until browned and crisp, approximately 3-4 minutes.
  6. Serve the soup with the mushrooms garnished on top, with fresh herbs and maybe a drizzle of olive oil or some fresh cracked pepper.