Muneeza’s Jerusalem Artichoke Soup

I know this soup may not look like much, but the flavor makes me want to just inhale it!!

 

This is an Ahmed family favorite – all oil-free, and if you like, can easily be made salt-free as well.  However, if you are prepping this for a holiday, include the oil and salt for extra yummy flavor.

 

This soup is warm and nourishing for the cooler fall and winter months.  

 

Ingredients:

 

1 sweet onion

6 cloves of garlic

1 Tbsp coconut oil (optional)

4 cups shiitake mushrooms, chopped

2 cups Jerusalem artichokes (or sunchokes), chopped (can also substitute potatoes)

4-6 cups vegetable stock

1 Tbsp ground black pepper

1 pinch sea salt (or to taste)

 

Directions:

 

  • Saute onions and garlic until lightly golden brown (use water or broth if oil free)

 

  • Add the mushrooms and sunchokes (or potatoes) and continue sautéing until the mushrooms are a little soft

 

  • Add vegetable stock and allow to simmer until the sunchokes (or potatoes) are cooked all the way through

 

  • Then use a hand blender to puree.  Add black pepper (and cayenne if you would like some heat).

 

Sometimes there is nothing like the warmth of a good bowl of soup – I hope you all enjoy this unique flavor as much as we do!

 

To your health & happiness,

 

Muneeza

 

PS – Have you heard about my new FREE resource?! Your Roadmap For Healing – comprising 7 teaching videos on the most important topics of healing.  I am so excited to offer this new starter video course!  If you are beginning your healing journey following Medical Medium® information, this course is for you!

 

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Muneeza’s Jerusalem Artichoke Soup

Author Team Muneeza

Ingredients

  • 1 sweet onion
  • 6 cloves of garlic
  • 4 cups shiitake mushrooms
  • 1 Tbsp coconut oil (optional)
  • 2 cups Jerusalem artichokes (or sunchokes), chopped (can also substitute potatoes)
  • 4-6 cups vegetable stock
  • 1 Tbsp ground black pepper
  • 1 pinch sea salt (or to taste)

Instructions

  1. Saute onions and garlic until lightly golden brown (use water or broth if oil free)

  2. Add the mushrooms and sunchokes (or potatoes) and continue sautéing until the mushrooms are a little soft

  3. Add vegetable stock and allow to simmer until the sunchokes (or potatoes) are cooked all the way through

  4. Then use a hand blender to puree. Add black pepper (and cayenne if you would like some heat)

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