Garlicky Sunchoke Soup
 

Garlicky Sunchoke Soup

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This soup has a lovely nutty flavor, complemented by the garlic and creamy potatoes. Leave out the Parmesan cheese to make it vegan.

SERVING SIZE

serves 6-8

INGREDIENTS

1/4 cup olive oil

1 large onion, coarsely chopped

1 pound (about 6 medium) sunchokes, peeled and chopped

4 yellow potatoes, peeled and chopped

6 garlic cloves, minced

6 cups vegetable broth

2 bay leaves

2 teaspoons sea salt

¼ teaspoon pepper

1 tablespoon Parmesan cheese (optional)

1 tablespoon fresh herbs (such as parsley, cilantro or basil), minced

 

INSTRUCTIONS

In a large soup pot heat the oil over medium heat. Add the onions and sunchokes, and sauté until the sunchokes are a bit tender, about 8 minutes. Add the potatoes and garlic and continue cooking for another few minutes. Add the broth, bay leaves, and sea salt. Bring the mixture to a boil then lower the heat to low, cover and cook until the potatoes and sunchokes are tender, 20 to 30 minutes.

Remove the bay leaves and then process the soup in a blender or food processor until smooth. Season to taste with salt and pepper.

Ladle the soup into serving bowls, sprinkle with fresh cracked pepper, grated Parmesan and fresh minced herbs.

Serve hot.

  PRINT VERSION

vegetable plate

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