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sunchoke soup in a bowl next to spoon

Sunchoke Soup with Celery Root

Sunchoke soup made with roasted root vegetables including celery root and then pureed into thick and creamy goodness.
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: American, Modern Soul Food
Servings: 4 people
Calories:
Author: Marwin Brown

Ingredients

  • ¼ cup olive oil
  • 1 medium celery root peeled and cut into 1 inch chunks
  • 1 large white onion diced
  • 3 cloves of garlic diced
  • 4-6 sunchokes also known as Jerusalem Artichokes, scrubbed and chopped into 1 inch chunks
  • 6 cups of vegetable broth store bought or homemade
  • 1 teaspoon dried thyme omit if using homemade broth made with fresh herbs
  • ½ tablespoon Paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon black 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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