Jerusalem artichoke soup

  • 45 minutes
  • 4 persons
Rated 4 out of 5



1. Clean the Jerusalem artichokes, potatoes and leeks and cut them into large cubes and slices.

2. Sauté the vegetables for 3 minutes in the lemon olive oil - use a thick-bottomed pan.

3. Add the chilli pesto, the vegetable stock and the drained sun-dried
tomatoes and bring to the boil.

4. Simmer under a lid for 20-25 minutes.

5. Blend the soup finely with a hand blender and serve immediately with croutons and broad-leaf parsley to garnish.

Top the soup with extra chilli pesto if you want a stronger soup.


At Svansø , we are deeply passionate about everything we do. Our products are full of great taste and are based exclusively on pure, high-quality raw materials. We want healthy living to be a joy, and whether you're looking for flavourful accompaniments to your dishes or dreaming of becoming a master baker in your own kitchen, we've got the green solutions for you.

Svansø is good food in good company. That's why we've collected some great inspiration on how to create tasty dishes that create a good atmosphere around the dinner table. You can explore our wide range of delicious oils, dressings and soups, as well as specialities such as aioli and pesto. You can also be inspired by our tasty recipes and read more about the ingredients and history behind Svansø.

Welcome to our universe of good taste and green solutions!