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Sunchoke Soup

posted Mar 18, 2015, 1:09 PM by Marci Leach




Sunchokes (can also alternate cauliflower)


Vegetable stock (can alternate chicken stock)

Curry Powder

Black Pepper

Optional garnishes: parsley, chives, toasted nuts, pumpkin seeds, goat yogurt


Directions: Sweat an onion and garlic in olive oil, add roughly cubed sunchokes or cauliflower. Add salt. Simmer for 30 minutes in vegetable stock or chicken stock. Add a couple of teaspoons of curry powder to taste. Add a bunch of black pepper and let cool.

Pour half of the mixture into blender and blend to texture preference. (Longer for a smoother texture.) Pour soup into a bowl and finish the remaining half.