Sunchoke soup

Based on 5 ratings
vzbaratskiy

vzbaratskiy

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Difficulty

Easy 👌
50
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
500 g sunchokes
carrot
shallot
celery
potato
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)
Metric
Imperial

Utensils

  • peeler
  • cutting board
  • knife
  • pot (large)
  • cooking spoon
  • frying pan
  • immersion blender

Nutrition per serving

Cal
515
Protein
16g
Fat
41g
Carb
20g

Step 1/6

Peel and chop sunchoke, carrot, shallot, celery, potato and leek. Peel and crush garlic.
  • 500 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 2/6

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 3/6

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 4/6

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 pine nuts
  • 20 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 5/6

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 6/6

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!

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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.