Amazing how these twisted and knobbly roots can pack in so much flavor! I'm all about blended soups in the wintertime and this makes a welcome and earthy change from using butternut squash! The pale-fleshed Japanese sweet potato provides a lovely subtle balance with the earthy jerusalem artichoke (sun choke) and celeriac roots.  


2 celeriac roots

1/4 lb Jerusalem artichokes / sun chokes

1 Japanese sweet potato

4 cups filtered water

Handful of cashews

Pinch of sea salt

Mushroom Bacon


  • Scrub, peel, chop, and roast the vegetables at 400°F for 30 minutes until softened. Add all the ingredients to a stockpot, bring to a boil, then cover simmer for 20 minutes. Blend until smooth. You may need to add more water for desired consistency.



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