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Sunchoke and Garlic Soup

A velvety, nutty soup made with roasted sunchokes, sweet garlic, and aromatic herbs. Naturally creamy without heavy cream, this cozy bowl is perfect for weeknight dinners, meal prep, or a light starter. Optional toppings like crispy sage, pangrattato, or shaved cheese add crunch and flavor.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 Bowls
Course: Dinner, Lunch, Soup, Starter
Cuisine: Healthy Comfort, Vegan-Friendly, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 1 lb sunchokes Jerusalem artichokes, peeled or scrubbed, cut into chunks
  • 6 –8 cloves garlic roasted
  • 1 medium onion chopped
  • 2 tbsp olive oil or 1 tbsp olive oil + 1 tbsp butter
  • 4 cups vegetable or chicken stock
  • 1 tsp fresh thyme leaves
  • Salt and freshly ground black pepper to taste
  • Optional: 1 small potato for creamier texture
  • Optional: 1/4 cup cream or oat milk for richness
  • Crispy sage leaves with lemon
  • Pangrattato garlic-toasted breadcrumbs with parsley & lemon zest
  • Shaved Parmesan or Pecorino cheese
  • Extra herbs like chives thyme, or parsley

Method
 

  1. Preheat oven to 320°F (fan). Toss sunchokes and whole garlic cloves with olive oil. Roast 35–45 minutes until golden and tender.
  2. In a heavy pot over medium heat, warm oil. Sauté onion until translucent and fragrant. Add roasted garlic (squeezed from skins) and optional potato.
  3. Pour in stock, bring to a gentle simmer until sunchokes (and potatoes if using) are fully tender.
  4. Blend in batches using a countertop or immersion blender until silky. Loosen with stock if needed. Optional: pass through a fine-mesh sieve for extra smoothness.
  5. Off heat, stir in cream or oat milk if using. Season with salt, pepper, and a squeeze of lemon to taste.
  6. Serve topped with crispy sage, pangrattato, shaved cheese, and herbs as desired.

Notes

Peel knobbly tubers with a spoon for safety; leaving thin skins gives a rustic texture. Roast tubers on a sheet pan spaced apart to maximize caramelization. Blend in batches, venting the lid, to prevent steam buildup. Store in the fridge up to 2–3 days or freeze up to 3 months; add cream after reheating. Prebiotic-rich inulin in sunchokes supports gut health; reduce portion size if new to it. Heat mutes flavor nuances—adjust salt, lemon, and cream after reheating.