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!
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!

23 comments
  1. 1
    Katie Meyers, MeyersStyles | 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
    • Sarah Yates | 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. 2
    Molly {Dreams in HD} | 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
    • Sarah Yates | January 23, 2014 at 8:12 pm

      Thanks Molly! Yes, do it!!! 🙂

      Reply
  3. 3
    Quyen Nguyen (@LiveItinerantly) | 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
    • Sarah Yates | 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. 4
    Alyssa | 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
    • Sarah Yates | January 23, 2014 at 8:12 pm

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

      Reply
  5. 5
    Mariella | January 23, 2014 at 2:23 pm

    Delicious! Thanks for sharing vegetarian recipes 🙂

    Reply
    • Sarah Yates | January 23, 2014 at 8:12 pm

      Oh you are most welcome Mariella! More to come!

      Reply
  6. 6
    Shoba Shrinivasan | January 23, 2014 at 10:09 pm

    These sunchoke soup looks awesome! Love the colours!

    Shobha

    Reply
  7. 7
    snixykitchen | January 24, 2014 at 2:10 am

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

    Reply
    • Sarah | January 27, 2014 at 3:21 am

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

      Reply
      • Sarah | 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. 8
    Medha | January 26, 2014 at 3:18 pm

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

    Reply
  9. 9
    Susan Kochan | 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. 10
    Cathy | 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. 11
    Erin | July 16, 2016 at 10:16 pm

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

    Reply
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