Jerusalem artichoke soup with Deli OatBites

3 people

prep time 30 min


  • 120 g Deli OatBites Mushroom-Truffle
  • 500 g Jerusalem artichokes
  • 200 g floury potatoes
  • 1 vegetable broth cube
  • 2 garlic cloves
  • 2 dl cream
  • Salt
  • White pepper


  1. Peel the artichokes and potatoes and dice them. Sauté in olive oil with the garlic over medium heat in a pan. Season with salt and pepper.
  2. Add the vegetable broth cube and water until the roots are covered. Bring to a boil, cover, lower heat and simmer until the vegetables are soft, about 30 min.
  3. Transfer the ingredients to a blender, blend well. Return the artichoke mixture back to the pan. Add cream, and salt and pepper to taste. Cook just to heat the added cream.
  4. Heat the Deli OatBites in a separate pan in oil and sprinkle over the portions. Enjoy!