Silky Root Veggie Soup


  • 2 tablespoons olive oil
  • 2 1/2 cups leeks, about 2 medium, thoroughly washed and chopped
  • 2 cloves garlic, chopped
  • 3 cups Jerusalem artichokes (sunchokes), well scrubbed and dark spots removed no need to peel. Cut into medium chunks.
  • 2 1/2 cups mushrooms, about 10 ounces, preferably crimini, quartered
  • 2 teaspoons mushroom base, such as Better Than Bouillon Mushroom base, dissolved in 2 cups water or water
  • 4 cups low sodium vegetable broth
  • 1 tablespoon plain yogurt, optional for garnish
  • 2 tablespoons chopped chives


  1. Warm olive oil in a large soup pot. Add the leeks and saute over medium heat until wilted, about 6-7 minutes. Add the garlic and Jerusalem artichokes and continue to saute an additional 10 minutes. Add the mushrooms and cook another 5 minutes or until the mushrooms exude their juices.
  2. Pour in the mushroom base solution. Bring to a boil, lower the heat, and allow to simmer about 45 minutes or until the artichokes can be easily pierced with the point of a knife. Add the vegetable broth, no need to reheat, this will lower the temperature for ease in pureeing.
  3. Ladle the soup in batches into a blender and puree until smooth. Reheat when ready to serve.
  4. Garnish with a swirl of yogurt of choice and a sprinkle of chopped chives and serve.


  • Soup
  • Vegetable
  • Gluten Free
  • Vegetarian

Nutrition Information

Serving Size
11/2 cup
Saturated Fat (g)
Sodium (mg)
Total Carbohydrates (g)
Dietary Fiber (g)
Protein (g)