The Super Foodie :: Roasted Sunchoke Soup

By Sarah Yates
Roasted Sunchoke Soup by Sarah Yates | Camille Styles

Roasted Sunchoke Soup by A House in the Hills | 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!

Roasted Sunchoke Soup by A House in the Hills | Camille Styles

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
  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!


Comments (27)

  1. Katie Meyers, MeyersStyles says:

    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!

    1. Sarah Yates says:

      You are SO welcome Katie!! Sunchokes are a great adventure! They’re crazy looking vegetables but so delicious they’re worth the extra work.

  2. Molly {Dreams in HD} says:

    oh my gosh these sound amazing sarah!
    now i just need to get my hands on some sunchokes…

    Molly {Dreams in HD}

    1. Sarah Yates says:

      Thanks Molly! Yes, do it!!! 🙂

  3. Quyen Nguyen (@LiveItinerantly) says:

    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!

    1. Sarah Yates says:

      They’re crazy looking! Kind of like celery root, which is also insanely delicious. The weirder look the vegetable the more tasty? Maybe! 🙂

  4. Alyssa says:

    I had to Google what a sunchoke looked like so I know what I’m doing at the grocery store. Sounds so delicious!

    1. Sarah Yates says:

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

  5. Mariella says:

    Delicious! Thanks for sharing vegetarian recipes 🙂

    1. Sarah Yates says:

      Oh you are most welcome Mariella! More to come!

  6. Shoba Shrinivasan says:

    These sunchoke soup looks awesome! Love the colours!


  7. snixykitchen says:

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

    1. Sarah says:

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

      1. Sarah says:

        2 servings! You could double, just make sure you have a good chunk of time to dedicate to peeling the sunchokes!

  8. Medha says:

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

    1. Sarah Yates says:

      Thanks so much Medha!

  9. Susan Kochan says:

    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!

  10. Cathy says:

    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!!

  11. Erin says:

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

  12. Sheppard says:

    Could you substitute oat milk for the almond milk?

    1. Camille Styles says:

      Absolutely! Shouldn’t affect the recipe at all. Let us know how it goes. 🙂

  13. Madeleine says:

    Great recipe!! Do you think if you have a vitamix you can skip the boiling step just before blending or is that essential?

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