Jerusalem Artichoke Soup

Dec 28, 2020 | Recipes, Soups and stews

I’m declaring a Soup Week here at Fresh Sabra Headquarters. This third seger actually isn’t really effecting my family logistically. Akiva and I are still working/schooling from home, and the girls have regular gan schedules. But I was meant to visit my mama in the states in a weeks time. The first time I planned on leaving my kids with Akiva. For some much needed mother daughter time. I really just wanted to see my mommy. But not gonna happen. So we’re rolling with it. And eating lots of soup.

Also because final season is approaching. Lab reports, midterms, assignments. They are all in full swing. And the only thing I have time to do is get my kids bathed and into bed before I get back at it all. So dinner prep looks more like this these days: Saturday night I chop a crap load of veggies. Throw them in Tupperwares and ziplocks. Then throw a new combination of veggies together every other night for a different type of soup. Add a prepped grain (also prepped on Motzash) or legume and we’ve got ourselves our dinners for the next foreseeable future.

Last reason. Because I have a soup recipe I have been dying to get out. It’s not out yet, but it is coming later this week. And it’s not your typical format of recipes. It’s so cool and fun, and it’s the yummiest and most comforting of all soups. Can you guess what it is?

So here we go. Fresh Sabra Soup Week has officially begun. Keep checking back for more easy peasy soup recipes throughout the week.



About Me

I’m Liat, a certified Nutritional Therapy Practitioner and dietician in training. My goal is to help you navigate healthy living and real food eating here in Israel. To help you navigate labels and certifications on our food products and source out the most nutrient dense options Israel has to offer. Happy navigating fellow fresh sabras xoxo

Jerusalem Artichoke Soup

Servings: six


1 tbsp olive oil
1 large onion, sliced
8 cloves of garlic, minced
6-8 Jerusalem artichokes, peeled and cut into thirds
3 small carrots, peeled and cut into thirds
2 small potatoes, peeled and cut into quarters
1/2 tsp dried Rosemary
1/4 tsp dried basil
1 tsp garlic powder
freshly ground pepper
Salt to taste
6-8 cups water
1/2 cup soy milk or milk


1. In a medium sized soup pot, heat the olive oil and throw in the sliced onions.
2. Once the onions begin to soften, add the garlic and allow to sweet for 1-2 minutes.
3. Add the remaining vegetables.
4. Top the vegetables with all the spices and then cover with water.
5. Bring to a boil and then reduce flame and allow to simmer until the veggies have softened. About 30 minutes.
6. Take off the flame, allow to cook slightly before blending. I use an immersion blender but if you don’t have any you can transfer to a blender. Blend until smooth.
7. Add soy milk or milk and stir until incorporated. You can put the flame back on to bring the soup back to a simmer here if you are ready to serve.
8. Serve warm with some garlic bread or homemade garlic croutons.

Stores up to 5 days in the fridge, and up to a 2 months in the freezer

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