The Super Foodie :: Roasted Sunchoke Soup (2024)

The Super Foodie :: Roasted Sunchoke Soup (1)

Jerusalem Artichokes — also known as sunchokes — are one of the vegetables I get most excited about when Fall comes, and in the next few weeks they’ll reach their peak. They’re so delicious when roasted with a little olive oil and sea salt, and when I have time to spend in the kitchen, they make for the most delicious soup. Peeling them for this recipe is a bit laborious, but so worth it. If you’re short on time or patience, they can be roasted with the skins but the soup will take on a grayish color!

The Super Foodie :: Roasted Sunchoke Soup (2)

In addition to being an incredibly tasty and versatile winter vegetable, sunchokes offer up some pretty serious health benefits. They’re packed with iron (more than 30 times that of an equal serving of broccoli!). They’re also perfect for stabilizing blood sugar, and of course have many of the vitamins and minerals that help combat free radicals and cancer! Eat your sunchokes!

Ingredients:

  • 3 1/2 cups scrubbed and peeled sunchokes, cut into 1″ pieces
  • 3 cloves of garlic
  • 1 medium yellow onion, cut into 1″ pieces
  • 4 large shallots, thinly sliced
  • 2 tablespoons grape seed oil
  • 2 tablespoons coconut oil
  • 1 1/2 cups almond milk (unsweetened)
  • 1 1/2 cups low sodium vegetable broth
  • 1/2 + teaspoons sea salt
  • fresh thyme for garnish

Instructions:

  1. Preheat oven to 375 degrees.
  2. Thoroughly clean sunchokes, use a paring knife to peel off the skins.
  3. On a large baking sheet combine onion, garlic cloves and sunchokes. Sprinkle with a couple hearty pinches of sea salt. Toss vegetables in 2 tablespoons of grape seed oil and cook for 15- 20 minutes or until sunchokes can be easily pierced with a fork.
  4. While vegetables are roasting combine shallots and coconut oil in a nonstick pan. Heat over very low heat, stirring every 7 minutes, until browned and slightly crispy. The trick to the best caramelized shallots is to cook over the lowest possible heat! If cooking with an electric oven consider using a flame deflector.
  5. In a medium soup pot combine roasted vegetables, almond milk, vegetable broth and sea salt. Bring to a low boil and cook for 3-5 minutes, until sunchokes are easily crushed with a fork.
  6. Transfer soup to a blender and blend until creamy. Add more sea salt to taste.
  7. Garnish soup with caramelized shallots and thyme. Serve immediately!

The Super Foodie :: Roasted Sunchoke Soup (3)

Comments (27)

  1. Katie Meyers, MeyersStyles says:

    January 23, 2014 at 6:26 am

    Have been looking to get a bit more adventurous with the foods I’m eating in the new year and these sunchokes sound like the perfect thing to try! Thanks for this health-packed recipe, Sarah!

    Reply

    1. Sarah Yates says:

      January 23, 2014 at 8:11 pm

      You are SO welcome Katie!! Sunchokes are a great adventure! They’re crazy looking vegetables but so delicious they’re worth the extra work.

      Reply

  2. Molly {Dreams in HD} says:

    January 23, 2014 at 7:50 am

    oh my gosh these sound amazing sarah!
    now i just need to get my hands on some sunchokes…

    Molly {Dreams in HD}
    http://www.dreamsinhd.blogspot.com

    Reply

  3. Quyen Nguyen (@LiveItinerantly) says:

    January 23, 2014 at 11:06 am

    I have to admit, sunchokes are a bit intimidating to cook, but I love a great puree soup, so I gotta track down some sunchokes!
    http://liveitinerantly.com/

    Reply

    1. Sarah Yates says:

      January 23, 2014 at 8:11 pm

      They’re crazy looking! Kind of like celery root, which is also insanely delicious. The weirder look the vegetable the more tasty? Maybe! 🙂

      Reply

  4. Alyssa says:

    January 23, 2014 at 12:18 pm

    I had to Google what a sunchoke looked like so I know what I’m doing at the grocery store. Sounds so delicious!

    Reply

    1. Sarah Yates says:

      January 23, 2014 at 8:12 pm

      Yay! Happy to introduce you to such a fun and yummy vegetable!

      Reply

  5. Mariella says:

    January 23, 2014 at 2:23 pm

    Delicious! Thanks for sharing vegetarian recipes 🙂

    Reply

    1. Sarah Yates says:

      January 23, 2014 at 8:12 pm

      Oh you are most welcome Mariella! More to come!

  6. Shoba Shrinivasan says:

    January 23, 2014 at 10:09 pm

    These sunchoke soup looks awesome! Love the colours!

    Shobha

    Reply

  7. snixykitchen says:

    January 24, 2014 at 2:10 am

    Yes. This. Forever. I’m coming over for dinner, k?

    Reply

    1. Sarah says:

      January 27, 2014 at 3:21 am

      Planning to make this for dinner this week – how many servings does this make?

      Reply

      1. Sarah says:

        January 28, 2014 at 10:50 pm

        2 servings! You could double, just make sure you have a good chunk of time to dedicate to peeling the sunchokes!

        Reply

  8. Medha says:

    January 26, 2014 at 3:18 pm

    Absolutely stunning soup! Love your photography and blog too! Beautiful place.

    Reply

    1. Sarah Yates says:

      January 28, 2014 at 10:50 pm

      Thanks so much Medha!

      Reply

  9. Susan Kochan says:

    February 23, 2014 at 12:41 am

    My daughter made this soup as a first course for Christmas…..topped with Gorgonzola rolled in pecans, and pomegranate seeds…..so delicious! I had never even seen Sunchokes before. Worth finding!

    Reply

  10. Cathy says:

    December 28, 2015 at 8:53 pm

    I had the most delicious Sunchoke Soup in Brooklyn at Stone Park Cafe. I have been looking for a recipe and this looks similar. They drizzled paprika oil and a few tiny pieces of potato chip on top. I can’t wait to try it!!

    Reply

  11. Erin says:

    July 16, 2016 at 10:16 pm

    This looks so incredibly delicious. I love sunchokes in any way I can get them!

    Reply

  12. Sheppard says:

    October 6, 2019 at 10:32 pm

    Could you substitute oat milk for the almond milk?

    Reply

    1. Camille Styles says:

      October 7, 2019 at 6:28 am

      Absolutely! Shouldn’t affect the recipe at all. Let us know how it goes. 🙂

      Reply

  13. Madeleine says:

    June 10, 2021 at 4:38 pm

    Great recipe!! Do you think if you have a vitamix you can skip the boiling step just before blending or is that essential?

    Reply

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The Super Foodie :: Roasted Sunchoke Soup (2024)

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