Sunchoke and Cauliflower Soup

Sunchokes, also known as Jerusalem artichokes, are not actually artichokes nor are they from Jerusalem. They are a type of sunflower root vegetable that have a nutty flavor and creamy texture when cooked.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Sunchoke and Cauliflower Soup

Cooking Method: Blending, Boiling Cuisine: American, European Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 500 gram Sunchoke
• 400 gram Cauliflower
• 1 small Onion
• 2 clove Garlic
• 4 cup Vegetable broth
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Fresh thyme leaves
• 2 tablespoon Chives

Instructions

1. Peel and chop the sunchokes, cauliflower, onion, and garlic.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until fragrant.
3. Add the sunchokes and cauliflower to the pot and sauté for a few minutes.
4. Pour in the vegetable broth and season with salt, black pepper, and fresh thyme leaves.
5. Bring the soup to a boil, then reduce the heat and let it simmer for about 25 minutes, or until the vegetables are tender.
6. Use an immersion blender or transfer the soup to a blender and blend until smooth.
7. Taste and adjust the seasoning if needed.
8. Serve the soup hot, garnished with chopped chives.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 22g8%

Sugars 6g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.