Vegan Jerusalem Artichokes Chowder

Vegan Jerusalem Artichokes Chowder

Food is Life and Your Body is Your Temple 

Hello to everyone! A few weeks ago, I visited my lovely family in the Czech Republic. I’m so happy that they’ve been so accepting of my veganism for the last few years 2, and I have to say, my mom and sister in law always try to make and buy some vegan food for me, and I always make some yummy meal for them and the rest of the family. So, I’m not originally from Prague but from the lovely North East area close to Poland and Slovakia. Whilst here, my friends and I went to the fruit & vegetable warehouse and I bought few organic products including around 3kg of Jerusalem Artichokes and I decided to make my own special Vegan Jerusalem Artichokes Chowder for my family. My mom asked me what I was making, and I told her it’s simply it’s kind of soup and she watched me as I cooked it and I can say it’s another easy recipe like Mixed Root Vegetable Soup. I would like to say this recipe for Vegan Jerusalem Artichokes Chowder is perfect for all seasons, but I personally think it’s a great winter recipe. It’s always up to you what you add to it to give it your own twist depending on what flavors you like. You can really use your imagination!

This recipe is for small portions, but I did a little bit more for my family. I believe you will like it, as this is a meal that really warms you up:)

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300g Jerusalem artichokes

4 cloves of garlic

10g fresh ginger

60g celery sticks

280g corn

150g wild mushroom mix

50g spring onion

130g baby carrots

280g new potato

130g baby corn

1 large spoon of vegan butter

1/2 teaspoon paprika powder

1//2 teaspoon of celery seeds

1 large spoon of apple cider vinegar

1 teaspoon French mustard

1 liter of water with vegetable stock

4 teaspoons of dry yeast flakes

300ml almond milk

4 teaspoon of corn flour (mix it with warm water till smooth)

1 lime (zest + juice)

Salt & pepper

Oil for cooking

40g fresh dill or more if you like it

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It would be good if you can find a very nice large cooking pot for this soup, and before you start cooking pour in a bit of oil, and also add the vegan butter. Then add already peeled and chopped garlic and ginger, I prefer to chop them chunky style. Sear the garlic till nice gold color, then add the peeled and chopped baby corn, carrots, spring onion, mushrooms, artichokes, and celery. Also, add the celery seeds and mustard. Wait another 4 min before mixing it, then add the lime and vinegar and braise for another 7 min. Next, add water with stock, and cook all together, bringing to boil before adding the yeast flakes, cornflour, and milk. Mix it all together again and cook till the vegetables are soft. Finally, add salt, pepper, and fresh dill as you like.

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