RAKISH Roasted Jerusalem Artichoke and Parsnip Soup
Prep time
Cook time
Total time
This recipe is AIP friendly
Recipe type: Soup
Serves: 5 - 6
  • 500g (approx.) Jerusalem artichokes (sun chokes), scrubbed
  • 500g (approx.) parsnips, peeled
  • 2 tablespoons happy fat (I use duck fat)
  • 2 sprigs of fresh thyme
  • 1 onion, peeled and finely chopped
  • 1 clove garlic, peeled and thinly sliced
  • 1.25 litres bone broth
  • ¼ cup coconut cream
  • freshly grated zest of ½ a lemon
  • 1 teaspoon fresh lemon juice
  • salt
  • extra virgin olive oil for garnish
  1. Heat your oven to 180°C/ 350°F. Line an oven tray with baking paper.
  2. Roughly chop your Jerusalem artichokes and parsnips. Pop them onto the lined baking tray. Melt one tablespoon of your fat and drizzle over the vegetables. Add fresh thyme sprigs and a generous sprinkle of salt. Roast until golden, about 40-45 minutes.
  3. While the root vegetables are roasting, heat the remaining happy fat in a large pot over a medium heat. Add the onion and garlic and cook until translucent, stirring occasionally.
  4. Add bone broth and bring to a simmer.
  5. When the root vegetables are ready, add to the pot. Simmer for 10 minutes.
  6. Remove pot from heat. Remove the thyme stalks and discard.
  7. Add coconut cream, lemon juice and zest. Blend until smooth in batches. Season to taste and garnish with a little olive oil.
Recipe by joannafrankham.com at https://joannafrankham.com/roasted-jerusalem-artichoke-parsnip-soup/