Sunchoke Soup

Are you ready to up your soup game this fall? If so, you are at the right place, because we are making sunchoke soup. This vegetarian and gluten-free sunchoke soup is easy to make and ready in less than an hour.

Course Soup

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 162kcal

Author Aysegul Sanford

Ingredients

For the soup:

2 pounds sunchokes with the skin on
2 tablespoons butter
1 medium-size onion chopped
3 stalks of celery stalks rinsed and sliced thinly
1 teaspoon salt
½ teaspoon black pepper
4 cups unsalted or low-sodium vegetable or homemade chicken stock
2 cups water

As topping - (Optional)

Homemade kale chips
1 teaspoon sesame seeds

Instructions

Place the sunchokes in a colander and rinse under running water. Using a kitchen brush, lightly brush them to get rid of the soil on them, if there is any. Cut into 1-inch cubes and set aside.
Heat butter in a large Dutch oven (or any heavy bottom pan) in medium heat. Add in the onion and celery. Cook, stirring frequently, until softened, 5-7 minutes.
Add in the salt, pepper, stock, water, and sunchokes. Give it a stir. Bring it to a boil. Turn down the heat and let it simmer for 45-50 minutes or until sunchokes are easily pierced when inserted with a knife.
In a blender, puree the soup in 2 batches until smooth. Return the soup to the pan and reheat over medium heat.
Taste for seasoning and add in if necessary.
Ladle into bowls. If prefered, top each bowl with kale chips and sesame seeds.

Nutrition