Jerusalem Artichoke Velouté

Super Green Detox Vegan Soup

This creamy vegan jerusalem artichoke velouté with cabbage and thyme is an amazing green detox and vegan soup that will cleanse your body.

Vegan Jerusalem Artichoke Velouté


Nutrition per serving
Net Carbs18.9 g6.9%
of which Sugars10 g11.1%
Fibers5.1 g18.1%
Fats7.2 g11.1%
of which Saturates1 g5.2%
of which Omega 30.1 g10.1%
Proteins3.1 g6.7%
Calcium108 mg10.8%
Vitamin A383 mcg54.7%
Vitamin C35 mg47%
Iron4.3 mg29%
Potassium514 mg14.7%
Sodium52 mg2.3%
Cholesterol0 mg0%
Kcal153 7.6%
Macro split
  • net carbs 55%
  • sugars 29%
  • fats 21%
  • saturates 3%
  • proteins 9%
  • fibers 15%
*RDA based on a 2000 kcal diet;
**Nutritional data sources: USDA, food labels.
153 per serving

Had a little too much food lately or feeling bloated? It's cleansing time! Our light and nutritious vegan Jerusalem artichoke velouté with cabbage and thyme will help you detox with its strong alkaline properties.

What does alkaline mean you ask? Alkalinity is the opposite of acidity so when you consume an alkalising recipe you are normalising your body pH levels. This will make you less vulnerable to diseases and improve your overall system balance.

All the vegetables we used here are either great cleansing agents or bring other good benefits to your body. Let's take a look at a few:

  • Cabbage is rich in vitamin C, K, B6 and folate, all natural allies for a healthy immune system.

  • Jerusalem artichokes are an excellent source of potassium and iron. We love them because they have the consistency of a potato and taste like artichokes... how remarkable!

  • Thyme adds a refreshing taste to the soup and has been found to help against various forms of stomach aches.

Now, go ahead and try this delicious creamy soup yourself! Oh, and if you do love super-healthy recipes like this one, we release two new ones every week! You could receive them conveniently into your inbox.


Measuring System
Extra Virgin Olive Oil1 tbsp
Onion60 g
Leek100 g
Garlic Clove1
Thyme1 tbsp
Dill1 tbsp
Cabbage120 g
Carrots80 g
Jerusalem Artichoke60 g
Water500 mL
Salt to taste
Black Pepper to taste

Step 1

Heat the extra virgin olive oil and caramelize the chopped onions at medium heat until they become translucent and golden brown.

By doing so, the onions release all their natural sugars making your green soup sweeter.

Add chopped leek, garlic, thyme, and dill. Cook covered for 3 minutes.

Cooked onions
Leeks and herbs

Step 2

Add shredded cabbage, peeled and chopped carrots and Jerusalem artichokes.

Cook covered for 5 minutes stirring occasionally.

Add the water, even better if you have vegetable stock, and bring to a boil.

Simmer at medium-low heat and with the lid on for 10 minutes or until the carrots are tender.

Vegetables in pot
Carrots and jerusalem artichokes

Step 3

When the vegetables are cooked, remove from the heat and blend with a hand blender until you get a creamy and velvety soup.

Season to taste with salt and freshly ground pepper.

Enjoy this alkalizing green soup recipe with brown rice or toasted rye bread.

Cooked soup


As the Jerusalem artichokes taste like a cross between an artichoke and a potato, you can substitute them with artichoke hearts and potatoes.