Sunchoke soup

Sunchoke soup

Based on 13 ratings
vzbaratskiy

vzbaratskiy

Community member

Difficulty

Easy 👌

Preparation

50 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
500 g
sunchokes
1
carrot
1
shallot
1
celery
1
potato
1
leek
3 cloves
garlic
2 tbsp
olive oil
1 tsp
ground coriander
1 tsp
ground caraway
700 ml
vegetable broth
20 g
pine nuts
20 g
pumpkin seeds
2 slices
bread
¼ tsp
ground cumin
100 ml
soy cream
salt
pepper
olive oil (for serving)
chives (for serving)
MetricImperial

Utensils

peeler, 2 cutting boards, 2 knives, pot (large), cooking spoon, frying pan, immersion blender

How-To Videos

how-to-clean-and-cut-leeks

How to clean and cut leeks

homemade-vegetable-stock

Homemade vegetable stock

how-to-toast-nuts

How to toast nuts

Nutrition per serving

Cal515
Fat41 g
Protein16 g
Carb20 g
  • Step 1/7

    Peel and chop sunchoke, carrot, shallot, celery, potato and leek. Peel and crush garlic.
    • 500 g sunchokes
    • 1 carrot
    • 1 shallot
    • 1 celery
    • 1 potato
    • 1 leek
    • 3 cloves garlic
    • peeler
    • cutting board
    • knife

    Peel and chop sunchoke, carrot, shallot, celery, potato and leek. Peel and crush garlic.

  • Step 2/7

    Heat olive oil in a large pot. Add cut vegetables and fry for approx. 5 min. Add crushed garlic, ground coriander, and ground caraway and keep frying for approx. 1 min.
    • 2 tbsp olive oil
    • 1 tsp ground coriander
    • 1 tsp ground caraway
    • pot (large)
    • cooking spoon

    Heat olive oil in a large pot. Add cut vegetables and fry for approx. 5 min. Add crushed garlic, ground coriander, and ground caraway and keep frying for approx. 1 min.

  • Step 3/7

    Add vegetable broth and bring to a simmer. Reduce temperature to medium-low and let simmer uncovered for approx. 20 min.
    • 700 ml vegetable broth

    Add vegetable broth and bring to a simmer. Reduce temperature to medium-low and let simmer uncovered for approx. 20 min.

  • Step 4/7

    In the meantime, toast pine nuts and pumpkin seeds in a frying pan until they are nicely browned and fragrant. Remove the seeds from the pan and set aside.
    • 20 g pine nuts
    • 20 g pumpkin seeds
    • frying pan

    In the meantime, toast pine nuts and pumpkin seeds in a frying pan until they are nicely browned and fragrant. Remove the seeds from the pan and set aside.

  • Step 5/7

    Finely dice the bread and add to the frying pan. Toast until the edges brown, then drizzle over some olive oil and season with salt and ground cumin. Keep frying until the bread is crispy and golden brown. Remove from heat and set aside.
    • 2 slices bread
    • ¼ tsp ground cumin
    • salt
    • olive oil (for serving)
    • cutting board
    • knife

    Finely dice the bread and add to the frying pan. Toast until the edges brown, then drizzle over some olive oil and season with salt and ground cumin. Keep frying until the bread is crispy and golden brown. Remove from heat and set aside.

  • Step 6/7

    Blend the soup until smooth and silky in appearance. Season with salt and pepper to taste and add soy cream. Stir to combine and bring to a simmer one more time. Serve soup with toasted nuts, bread, and chopped chives on top. Drizzle on some olive oil and enjoy!
    • 100 ml soy cream
    • salt
    • pepper
    • olive oil (for serving)
    • chives (for serving)
    • immersion blender

    Blend the soup until smooth and silky in appearance. Season with salt and pepper to taste and add soy cream. Stir to combine and bring to a simmer one more time. Serve soup with toasted nuts, bread, and chopped chives on top. Drizzle on some olive oil and enjoy!

  • Step 7/7

    Each week, we'll be choosing your best recipes to test cook, photograph, and publish on Kitchen Stories for the world to see! Simply email us at community@kitchenstories.com and send us your recipe.

    Each week, we'll be choosing your best recipes to test cook, photograph, and publish on Kitchen Stories for the world to see! Simply email us at community@kitchenstories.com and send us your recipe.

  • Enjoy your meal!

    Sunchoke soup

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