Jerusalem Artichoke Soup with Cardamom and Garam Masala

Jerusalem Artichoke Soup with Cardamom and Garam Masala

This dish is a shining example of how you can whip up a fancy-looking meal without emptying your wallet. It’s a delightful fusion of Scandinavian and Indian flavors, showcasing budget-friendly ingredients like Jerusalem artichokes, potatoes, and a simple sourdough bread. The best part? The creamy, dreamy soup comes together in a snap, and the cheesy, garlicky bread is a breeze to prepare!

As someone who’s passionate about cooking on a budget, I’m constantly on the hunt for recipes that deliver maximum flavor while keeping costs down. This Jerusalem Artichoke Soup with Cardamom, Garam Masala, and Cheese-Gratinated Bread fits the bill perfectly. By opting for Jerusalem artichokes, which are often more affordable than other gourmet vegetables, and pairing them with humble potatoes and a flavorful spice blend, you can create a restaurant-caliber dish in the comfort of your own home. Plus, the cheese-gratinated bread adds a retro-chic touch that’s sure to impress your guests.

I fondly recall the first time I prepared this recipe for my loved ones. It was a crisp fall evening, and I was in the mood for something warm and comforting that wouldn’t keep me tied to the kitchen for hours. The Jerusalem Artichoke Soup with Cardamom, Garam Masala, and Cheese-Gratinated Bread was the ideal solution! My family was wowed by the velvety texture of the soup and the explosion of flavors in every spoonful. They couldn’t stop raving about the cheesy, garlicky bread that perfectly complemented the soup. They were amazed that such a gourmet-looking dish could be so budget-friendly and effortless to make.

So, if you’re ready to dazzle your taste buds and your dinner companions without breaking the bank, throw on your apron and let’s start cooking! This recipe is living proof that you don’t need pricey ingredients to create a mouthwatering and satisfying meal. Let’s show the world that budget cooking can be both simple and thrilling. Trust me, your wallet (and your taste buds) will be grateful!

Jerusalem Artichoke Soup with Cardamom and Garam Masala
Yield: Serves 4

Jerusalem Artichoke Soup with Cardamom and Garam Masala

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Jerusalem artichokes work very well in soup. Here, I season with cardamom and garam masala and serve a gratinated cheese bread à la the 70s with it. Your guests will love it!

Ingredients

  • 1 small yellow onion
  • 10 oz Jerusalem artichokes
  • 2 potatoes
  • 1 apple
  • rapeseed oil for frying
  • 1/4 tsp cardamom
  • 1 tsp garam masala
  • 3 - 3 1/2 cups vegetable broth
  • 1/2 cup crème fraiche or heavy cream
  • 2 tsp lemon juice
  • salt
  • CHEESE-GRATINATED BREAD:
  • 1 bread, preferably a sourdough bread
  • 3.5 oz room-temperature butter
  • 1/2 cup finely chopped parsley
  • 2 garlic cloves
  • 1/2 cup grated gratin cheese
  • salt and pepper

Instructions

  1. Peel and chop the onion. Peel Jerusalem artichokes, potatoes, and apple.
  2. Cut everything into equal-sized pieces.
  3. Fry the onion in rapeseed oil in a pot. The onion should become soft and glossy.
  4. Add Jerusalem artichokes, potatoes, apple, cardamom, garam masala, and the smaller amount of broth.
  5. Let the soup simmer until the Jerusalem artichokes are soft, which takes about 25 minutes.

Meanwhile, prepare the bread.

  1. Cut the bread in a checkered pattern but do not cut all the way down to the bottom; it is important that it holds together.
  2. Mix butter, parsley, pressed or grated garlic, cheese, salt, and pepper in a bowl.
  3. Distribute the butter mixture in the bread; it is easiest with the help of two teaspoons.
  4. Place the bread on a piece of aluminum foil on a baking sheet.
  5. Fold up the foil so that there is a 3/4-inch high edge around the bread.
  6. Gratinate a bit down in the oven at 450°F until the bread has gained color, which takes 10-15 minutes.
  7. Blend the soup smooth with an immersion blender.
  8. Add more broth, crème fraiche or heavy cream, and lemon if needed. Let the soup get properly hot. Season with salt.

Notes

Serve the soup with wasabi nuts, chips, and the warm bread.

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