Reprinted from The Blood Type Diet Website (

Jerusalem Artichoke Soup


Something super to do with those beneficial Jerusalem artichokes.

  • 1 pound of Jerusalem artichokes
  • 1/2 lemon, juice
  • 4 Tablespoons butter (or oil)[or ghee]
  • 2 leeks, the white part, sliced
  • 2 carrots, sliced
  • 3 cups of chicken stock
  • sea salt
  • 1 pound soft tofu (the silken type blends best)
How to make it:
  1. Scrub Jerusalem artichokes really well.
  2. You don't need to peel them if they are really scrubbed. Slice Jerusalem artichokes and toss with lemon juice.
  3. Melt butter in pan.
  4. Add leeks, carrots, and Jerusalem artichokes.
  5. Cover and cook over low heat 20-25 minutes.
  6. Add 2-1/2 cups stock and pinch of salt, cover and cook 30 minutes longer.
  7. Puree with rest of stock and tofu.
  8. This can be put through a sieve if you don't want the bits but I like the texture).
  9. Return to pan and heat.
  10. Enjoy!
  11. Makes 4 servings.