Jerusalem Artichoke and Pesto Soup

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recipe by Kenwood

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 5 ratings

Jerusalem artichokes have a creamy texture with wholesome nutty flavour which blends perfectly with the pesto to bring some freshness to winter days.

recipe updated Sep 8, 2021


  • Jerusalem artichoke icon
    Jerusalem artichoke
    500 g
  • Onion icon
    150 g
  • Vegetable stock icon
    Vegetable stock
    800 g
  • Fresh sage icon
    Fresh sage
    4 sprigs
  • Garlic clove icon
    Garlic clove
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Pesto icon
    4 tablespoons


  • kCook icon kCook Multi
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit max blade to kCook bowl
  4. Add vegetable stock, fresh sage and garlic clove to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Turn direct prep attachment to position 1
  7. Slice Jerusalem artichoke and onion into the kCook bowl with direct prep attachment
  8. Turn direct prep attachment to position 2
  9. Attach lid to kCook bowl with filler cap fitted
  10. Cook with filler cap fitted - 30 min, 98°C, speed 1
  11. Blend with filler cap fitted - 2 min, speed 12
  12. Then add salt & pepper to the kCook bowl to taste
  13. Serve generously
  14. Garnish with pesto
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