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.
Servings: 6 servings
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
Calories: 162kcal | Carbohydrates: 30g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 1060mg | Potassium: 686mg | Fiber: 3g | Sugar: 17g | Vitamin A: 491IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 5mg
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