Roasted Sunchoke (Jerusalem Artichoke) Soup
Despite its name, Jerusalem artichoke is not actually an artichoke, nor does it have any connection to Jerusalem. It is a type of sunflower root vegetable with a nutty flavor.
This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Roasted Sunchoke (Jerusalem Artichoke) Soup
Ingredients
Instructions
-
Preheat the oven to 400°F (200°C).
-
Wash and scrub the sunchokes, then cut them into small pieces.
-
Toss the sunchokes with olive oil, salt, and black pepper on a baking sheet.
-
Roast the sunchokes in the preheated oven for 30-35 minutes, until they are tender and golden brown.
-
In a large pot, sauté the onion and garlic until they are translucent.
-
Add the roasted sunchokes, vegetable broth, and fresh thyme to the pot.
-
Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
-
Use an immersion blender or regular blender to puree the soup until smooth.
-
Stir in the heavy cream and season with additional salt and pepper, if desired.
-
Let the soup rest for 10 minutes before serving.
-
Serve hot and garnish with fresh thyme leaves, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 5g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
