PHOTO: Roasted Sunchoke Soup by Sarah Yates | Camille Styles
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!
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!
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
Preheat oven to 375 degrees.
Thoroughly clean sunchokes, use a paring knife to peel off the skins.
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.
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.
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.
Transfer soup to a blender and blend until creamy. Add more sea salt to taste.
Garnish soup with caramelized shallots and thyme. Serve immediately!