Posted by Te Tui Shortland on

  • 3-4 Tbsp extra-virgin olive oil (more for drizzling)
  • 1 large onion, diced
  • 450g Jerusalem artichokes, roughly chopped
  • 3 large garlic cloves, finely chopped
  • 1 Tbsp freshly chopped oregano (or 1 tsp dried oregano)
  • 1 tsp sea salt (use less if using table salt)
  • 1 tsp freshly ground black pepper
  • 6-7 cups water
  • 2 heaped tsp Rapunzel Organic Bouillon Powder
  • 2 bay leaves
  • 200g Kokihi (NZ spinach)
  • A handful of broccoli florets
  • A handful of chopped coriander (optional)
  • Zest of 1 small lemon
  • Juice of 1/2 small lemon (+ more to taste)
  • 1 cup Ceres organic coconut cream (use coconut milk if not organic, as it has a similar consistency)


  1. In a large saucepan on medium heat, saute the onion in olive oil for 5 minutes.
  2. Add artichokes and sauté for a further 7 minutes.
  3. Season with salt, black pepper, oregano, garlic and saute for a further 7 minutes, gradually adding a half-cup of water as you go.
  4. Add the bouillon stock, remaining water, bay leaves, and gently simmer for approx 30 minutes, or till the Jerusalem artichokes are soft.
  5. Cut away the gnarlier stems and roughly chop the leafy greens. Add to the soup, along with broccoli, coriander, lemon zest, lemon juice, and coconut milk. Simmer for another 7 minutes.
  6. Remove the bay leaves (don’t forget) and, using a stick blender, blend until smooth and creamy. Taste and add a little extra lemon if needed.
  7. Ladle the soup into bowls, season with sea salt & black pepper, and drizzle with quality extra-virgin olive oil.


NOTE: Try health food stores, farmers' markets, or community gardens for Jerusalem artichokes.


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