Sunchoke jerusalem artichoke and leek soup with mushrooms –Hey y’all! Today, we’re diving into a warm and comforting bowl of Sunchoke Soup. This soulful recipe features the often-overlooked Jerusalem artichoke, also known as sunchoke. Packed with flavor and nutrients, it’s perfect for any time you need a little warmth in your belly. Let’s get started!
Sunchoke Soup: A heartwarming Jerusalem artichoke (or sunchoke) soup
Check out this beautiful image of what our finished product will look like:
Ingredients:
- 2 pounds sunchokes (Jerusalem artichokes), scrubbed and sliced
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh chives or parsley for garnish
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it becomes soft and translucent — about 5 minutes.
- Add minced garlic and sliced sunchokes to the pot, stirring them around for a couple of minutes to combine all those flavors together.
- Pour in the vegetable broth, bringing it to a gentle boil. Lower the heat, cover, and let the soup simmer for about 20-25 minutes, or until the sunchokes are tender.
- Once they’re nice and soft, you can either use an immersion blender or transfer the soup in batches to a regular blender. Blend until smooth and creamy.
- Return the soup to the pot and stir in the heavy cream (or coconut milk), warming it through. Season with salt and black pepper to taste.
- Serve hot, garnished with fresh chives or parsley. Enjoy every spoonful of this deliciousness!
This Sunchoke Soup is not just a dish; it’s a hug in a bowl. Perfect for chilly evenings or whenever you need some comfort food. So, grab your ingredients, and let’s get cooking!