Jerusalem Artichoke and Celeriac Soup with Crunchy Garlic Crumbs

Jerusalem Artichoke and Celeriac Soup with Crunchy Garlic Crumbs

SERVES: 4-6 | PREP TIME: 10 min | COOK TIME: 30 min

The combination of two of our favourite winter vegetables makes for a deliciously creamy, healthy, and hearty soup that's full of flavour. Top it off with crunchy garlic breadcrumbs for an extra pop of savoury goodness. 

Jerusalem Artichoke and Celeriac Soup


2 garlic cloves
1 medium onion
1 tablespoon oil and or butter
350g Jerusalem artichokes
1 small or half a large celeriac
3 small potatoes
1.5 litres of vegetable stock
1 tablespoon oil or butter
1 sprig of thyme or half teaspoon dried thyme
Salt and pepper

For the garlic crumbs:
Large handful of bread crumbs
A little butter
1 garlic clove
Sea salt


1. Prep your ingredients:

  • Scrub or peel the artichokes, trim the ends and any rough pieces and cut into evenly sized chunks
  • Peel the celeriac and potatoes and cut into the same sized chunks as the artichokes
  • Dice the onion and crush the garlic
  • Measure out the chicken stock into a jug if you are using homemade or dissolve a stock cube in boiling water.

2. Heat the oil/butter in a large saucepan and cook the onion and garlic gently for 3-4 minutes until softened.

3. Add the artichokes, celeriac and potato chunks, coat well with the garlic and onion. Sprinkle in the thyme discarding the stem and season with salt and pepper.

4. Cook gently for 3-4 minutes and then pour in the stock. Bring to the boil and simmer with a lid partially covering the pot for about 20 minutes or until the artichokes and potatoes are tender.

5. While the soup is cooking, crush the garlic with the salt, melt the butter in a small saucepan and toast the garlic and breadcrumbs until nice and crispy.

6. Take the soup off the heat and wait for a few minutes. Then use a hand blender or liquidiser to blend into a smooth creamy soup. Check for seasoning, adding more liquid if necessary, and serve in warm bowls with the crunchy garlic crumbs sprinkled on top.