How To Make Carrot, Squash, and Jerusalem-Artichoke Soup
This Carrot, Squash, and Jerusalem-Artichoke soup offers a tasty medley of vegetables in a hearty dish, made with Jerusalem artichokes and white beans.
Serves:
Ingredients
- 2tbspolive oil
- 1onion
- 1lbcarrots
- 1¾tspsalt
- 2clovesgarlic
- 1zucchini
- 1yellow squash
- 6cupschicken broth,canned, low-sodium, or homemade stock
- 1cuptomatoes with their juice,(1 15 oz can), canned, diced
- 1lbJerusalem artichokes
- 3cupscannellini beans,(2 15 oz cans), drained, rinsed, canned
- ½cupfresh parsley,chopped
- ¼tspfresh ground black pepper
- orange zest,(from ½ orange) grated
Instructions
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In a large saucepan, heat the oil over moderate heat.
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Add the onion, carrots, and ½ teaspoon of salt and cook, stirring occasionally, for about 5 minutes until the vegetables start to soften.
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Add the garlic, zucchini, yellow squash, broth, tomatoes, and the remaining 1¼ teaspoons salt. Bring to a simmer.
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Add the Jerusalem artichokes and return to a simmer.
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Reduce the heat and simmer, partially covered, for about 10 minutes until the vegetables are tender.
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Stir in the beans, parsley, pepper, and orange zest.
Recipe Notes
- Just scrub the Jerusalem artichokes well with a vegetable brush under running water and leave the peel to avoid the job of peeling the knobby artichokes.
- Wine Recommendation: The soft nutty flavors and rich texture of pinot gris beautifully complement the earthy sweetness of this tasty soup. Try 1from a well-known Alsace producer such as Trimbach, Sparr, Beyer, or Hugel.
Nutrition
- Calories: 899.06kcal
- Fat: 13.08g
- Saturated Fat: 2.56g
- Monounsaturated Fat: 7.20g
- Polyunsaturated Fat: 2.30g
- Carbohydrates: 152.86g
- Fiber: 31.43g
- Sugar: 28.76g
- Protein: 50.25g
- Cholesterol: 10.80mg
- Sodium: 1654.11mg
- Calcium: 496.57mg
- Potassium: 4632.72mg
- Iron: 22.42mg
- Vitamin A: 1023.17µg
- Vitamin C: 50.43mg
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