Sunchoke (Jerusalem Artichoke) and Leek Soup with Mushrooms
Sunchoke (Jerusalem Artichoke) and Leek Soup with Mushrooms blends sweet leeks, earthy sunchokes, and aromatic tarragon into a velvety base, finished with peppery watercress. A buttery mushroom topping adds depth and a savory finish. Serve this cozy, aromatic soup for a fall dinner or an elegant starter.
- Prep20 mins
- Cook45 mins
- Serves5
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Sunchoke (Jerusalem Artichoke) and Leek Soup with Mushrooms, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 68 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 22 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 100 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 30
- Heart Health
- 83
- Metabolic
- 54
- Digestive
- 25
- Inflammatory
- 49
- Performance
- 59
- General Wellness
- 1
Heat the olive oil in a large pot over medium heat. Cook and stir the leek in the hot oil until translucent, 5 to 7 minutes. Stir the sunchokes, celery, carrot, and garlic into the leeks. Season the mixture with salt and pepper. Add the bay leaves and 1/2 bunch chopped tarragon. Increase the heat to high and cook, stirring, until the vegetables are hot, 2 to 3 minutes.
- 2
Pour the vermouth into the pan and bring to a boil, scraping the browned bits from the bottom with a wooden spoon. Add the vegetable broth, reduce the heat to medium-low, and bring to a simmer; cook until the vegetables are completely tender, about 30 minutes. Reserving a few sprigs for garnish, add the watercress to the soup and let it wilt in the hot soup, about 5 minutes.
- 3
While the soup simmers, melt the butter in a skillet over medium heat. Add the mushrooms to the melted butter, season with salt and pepper, and cook until completely tender, about 5 minutes. Stir in the remaining tarragon and set aside.
- 4
Remove and discard the bay leaves. Reserve about 1/3 of the soup in a separate pot. Pour the remaining 2/3 of the soup into a blender in batches, filling the pitcher no more than halfway. Holding the lid with a towel, carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into the pot with the unblended portion. Serve in bowls, topping each with a large spoonful of the cooked mushrooms and a sprig of watercress.
- Calories 300.64 kcal Moderate 15%
- Protein 15.96 g Good Source 32%
- Carbohydrate 30.62 g 11%
- Total Fat 12.7 g Moderate 16%
- Saturated Fat 4.72 g High 24%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 15.82 mg Moderate 5%
- Sodium 1083.11 mg High 47%
- Dietary Fiber 12.63 g Good Source 45%
- Total Sugars 4.93 g --
- Added Sugars 1.16 g Low Source 2%
- Calcium 388.44 mg Good Source 30%
- Iron 10.88 mg Good Source 60%
- Potassium 2219.04 mg Good Source 47%
- Vitamin A 324.51 mcg Good Source 36%
- Vitamin C 13.57 mg Moderate 15%
- Vitamin D 0.15 mcg Low Source 1%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Celery
- Garlic 🧄
- Onions 🧅
- Alcohol 🚫🍷
About This Recipe
Sunchoke (Jerusalem Artichoke) and Leek Soup with Mushrooms is a French soup recipe made with 15 ingredients. It takes about 1 hr 5 mins, serves 5, and is rated medium. Key ingredients include Butter, Carrot, Celery, and Chopped Spinach. Each serving provides about 300.64 kcal, and is a good source of protein.
Recipe Questions
- What is Sunchoke (Jerusalem Artichoke) and Leek Soup with Mushrooms?
- It is a French soup recipe made with 15 ingredients, usually served for soup.
- What is Sunchoke (Jerusalem Artichoke) and Leek Soup with Mushrooms made of?
- The main ingredients are Butter, Carrot, Celery, Chopped Spinach, Cut Leeks. The full list of 15 is above.
- How long does it take to make Sunchoke (Jerusalem Artichoke) and Leek Soup with Mushrooms?
- About 1 hr 5 mins in total: 20 mins to prepare and 45 mins to cook.
- How many calories are in one serving?
- One serving provides about 300.64 kcal. The full nutrition breakdown is above.
- Is Sunchoke (Jerusalem Artichoke) and Leek Soup with Mushrooms easy to make?
- This recipe is rated medium, with 15 ingredients and 4 steps.
- Is Sunchoke (Jerusalem Artichoke) and Leek Soup with Mushrooms healthy?
- Sunchoke (Jerusalem Artichoke) and Leek Soup with Mushrooms has an easyChef Pro health score of 59/100. Per serving, it provides 300.64 calories and 15.96 g of protein, or 32% of the Daily Value. It is a good source of dietary fiber, calcium, iron, potassium and vitamin A. Worth noting per serving: sodium at 1083.11 mg (47% of the Daily Value) and saturated fat at 4.72 g (24% of the Daily Value). It contains Milk, Celery, Garlic, Onions and Alcohol, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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