Set Your Location to See Relevant Information

Setting your location helps us to show you nearby providers and locations based on your healthcare needs.

Published on June 16, 2020

Sunchoke Soup

EvergreenHealth logo

Yield: 4 servings

Ingredients

  • 2 Tablespoons Unsalted Butter or Olive Oil
  • 2 garlic cloves, minced
  • 1 Onion, minced
  • 1 leek, white and pale green parts, rinsed and finely chopped
  • 1 Parsnip, diced
  • 2 pounds Jerusalem Artichokes (Sunchokes), cleaned well and chopped
  • 1 quart Bone Broth or Chicken/Vegetable Stock
  • 1 cup water
  • 1 teaspoon sea salt
  • Salt and Black Pepper
  • Yogurt for garnish

Directions

  1. Heat oil or butter in a pot over medium-high heat
  2. Add garlic and sauté for 30 seconds to 1 minute, until fragrant
  3. Add onions, leeks, and parsnip. Cook about 5 minutes, until onion is translucent and soft
  4. Add the Jerusalem Artichokes and the stock/broth and water to the pot and bring to a boil
  5. Reduce heat to low and simmer, covered, about 30 minutes, until Jerusalem artichokes are tender
  6. Remove from heat and let cool. Using a blender, puree the soup
  7. Add salt and pepper to taste
  8. Gently reheat before serving
  9. Serve with a dollop of yogurt and garnish with black pepper

Recipe By Joyce Moon

Healthiest Best Newsletter

Stay up-to-date with healthy recipe ideas, fitness activities and wellness screenings.

Subscribe Today!