1medium celery rootpeeled and cut into 1 inch chunks
1large white oniondiced
3clovesof garlicdiced
4-6sunchokesalso known as Jerusalem Artichokes, scrubbed and chopped into 1 inch chunks
6cupsof vegetable brothstore bought or homemade
1teaspoondried thymeomit if using homemade broth made with fresh herbs
½tablespoonPaprika
1teaspoonkosher salt
1teaspoonblack pepper
Instructions
Preheat the oven to 450 degrees.
Toss together the sunchokes, celery root, onion, garlic, oil, and spices in a roasting pan, making sure the vegetables are evenly coated. Roast until they are very soft, 35 to 40 minutes.
Scrape the remaining contents of the roasting pan into a medium saucepan set over medium-high heat. Add the roasted garlic cloves and broth. Bring to a boil, then reduce the heat so the mixture is barely bubbling around the edges.
Add dried thyme and season further with spices. Cover and cook for just a few minutes, stirring, so the flavors can meld.
Use an immersion blender to create a thick, textured soup.
Notes
For a thinner, smoother soup use a traditional blender instead of the immersion blender.
Make the soup 2-3 days ahead to let the flavors combine together more resulting in even more complexity
Commercial vegetable stocks work fine, but make your own as you can control the salt content and just create more flavor.
Reserve some of the roasted vegetables for garnishes
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