Sunchoke Soup

Sunchoke Soup is a creamy, comforting dish that highlights the nutty flavor of sunchokes, also known as Jerusalem artichokes. This Paleo-friendly soup is perfect for a cozy meal, offering a delightful blend of earthy vegetables and aromatic herbs.

Ingredients

• Sunchokes - 300 grams, peeled and chopped
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Vegetable broth - 500 ml
• Coconut milk - 100 ml
• Olive oil - 1 tablespoon
• Fresh thyme - 1 teaspoon, chopped
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. Heat the olive oil in a medium pot over medium heat.
2. Add the diced onion and sauté for about 5 minutes until translucent.
3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
4. Add the chopped sunchokes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the sunchokes are tender.
5. Remove the pot from heat and use an immersion blender to puree the soup until smooth. (Alternatively, transfer to a blender in batches.)
6. Stir in the coconut milk, fresh thyme, lemon juice, salt, and black pepper. Adjust seasoning if necessary.
7. Return the soup to low heat and warm through before serving.

Nutrition

• Calories: 220
• Protein: 3 g
• Carbs: 28 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 10 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in inulin, which supports gut health.
• High in potassium, promoting healthy blood pressure levels.

Tags