Sunchoke and Herb Soup

Sunchoke and Herb Soup is a creamy and fragrant dish that highlights the earthy sweetness of sunchokes, complemented by a medley of fresh herbs. This soup is not only comforting but also packed with nutrients, making it a perfect Paleo choice for any season.

Ingredients

• Sunchokes - 300 grams, peeled and chopped
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Vegetable broth - 500 milliliters
• Fresh thyme - 1 teaspoon, chopped
• Fresh parsley - 2 tablespoons, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon

Steps

1. In a medium pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
2. Add the chopped sunchokes to the pot and stir for another 3 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat, cover, and let it simmer for 15-20 minutes, or until the sunchokes are tender.
4. Add the fresh thyme, parsley, salt, and black pepper. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Stir in the lemon juice, adjust seasoning if necessary, and serve hot.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 32 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, promoting digestive health.
• High in potassium, supporting heart health.

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