Jerusalem artichoke… Mmmmm… what a treat! What do you mean, you don’t know it? Ah, maybe it’s because it’s one of those forgotten vegetables 😉 Jerusalem artichoke is a root vegetable with a wonderful flavor similar to artichoke. It’s coming back into style, and honestly, that doesn’t surprise me at all: it’s delicious!
At first glance, a Jerusalem artichoke isn’t very pretty and doesn’t look especially appetizing, but it has a lot more to offer than it seems.
However, be careful: Jerusalem artichoke can be difficult for some people to digest, which is why I don’t think it should be served on its own. So for this very simple creamy soup recipe, I decided to combine it with potato, and only from 6 months. It is often said that cooking it with potato helps avoid these digestion issues.
Jerusalem artichoke could be offered to baby from 4 months, but I recommend waiting a little, as there are plenty of other vegetables for baby to discover first.
Here is what you need to make this Jerusalem artichoke and potato soup recipe for baby (from 6 months; I got 13 fl oz of soup (380 ml) with these quantities). You’ll see, it’s VERY simple:
Ingredients
Preparation
We start with our Jerusalem artichokes. Wash and peel them. If they are difficult to peel, dip them in boiling water for a few seconds; the skin will then come off very easily.
Then cut them into slices about 1/4 inch (5 mm) thick.
Place the pieces at the bottom of the steamer basket. Then move on to the potatoes. Wash them, peel them, and cut them into slices the same thickness as the Jerusalem artichoke slices.
Cooking
Place the potatoes with the Jerusalem artichokes. Now the cooking can begin. In a Cookeo pressure cooker, allow 14 minutes under pressure. For steaming, allow 18 to 20 minutes. Let’s go!
Once the vegetables are cooked, place them in the blender with the olive oil and some cooking water (add the water little by little until you get the consistency of a creamy soup, or add a little more for a thinner soup). Blend!
Our Jerusalem artichoke and potato soup recipe for baby is now ready! Easy and quick, right? 😉
Storage
This delicious Jerusalem artichoke soup for baby can be made ahead to save time. Here’s how to store it:
- Refrigeration: If you plan to serve it to baby within 2–3 days, transfer it to an airtight container and place it in the refrigerator. Reheat it gently in a saucepan, in a water bath, or in the microwave before serving. You can adjust the texture by adding a little water if needed.
- Freezing: For longer storage, this soup can be frozen. Pour it into individual containers or freezer bags. Label them with the date and contents, then freeze. To thaw, place the soup in the refrigerator overnight or reheat it gently in a saucepan in a water bath over low heat.
This soup is ideal for baby meals from 6 months, but the whole family can enjoy it too. Make sure to reheat it properly and check the temperature before serving it to baby. Enjoy!
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