Sunchoke Soup

Sunchoke Soup is a creamy, nutty dish that highlights the unique flavor of sunchokes, also known as Jerusalem artichokes. This Paleo Indian-inspired soup is warm and comforting, perfect for a cozy meal.

Ingredients

• Sunchokes - 300 grams, peeled and chopped
• Coconut oil - 1 tablespoon
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Vegetable broth - 500 ml
• Coconut milk - 150 ml
• Cumin powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and grated ginger to the pot, stirring for an additional minute until fragrant.
3. Stir in the chopped sunchokes, cumin, and turmeric, and cook for 2-3 minutes.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the sunchokes are tender.
5. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until creamy.
6. Return the blended soup to the pot and stir in the coconut milk. Season with salt and black pepper to taste. Heat through for another 5 minutes.
7. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in inulin, promoting gut health and digestion.
• High in antioxidants, which help reduce inflammation.

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