Creamy sunchoke soup with roasted garlic

Jan, 30, 2020

Yesterday we harvested sun chokes and right away I knew I wanted to make soup with earthy flavors served with fresh bread for dinner. 

Sunchokes has a bit sweet and nutty flavor and can be used like a potato and substitute a potato. It’s great in gratins, stews and served pureed. It contains good amount of iron and potassium.

  • 1 garlic bulb, sliced in half
  •  1 tbsp olive oil
    1 pound sunchokes, scrubbed and sliced thin
    2 1/2 cups vegetable stock
    1/2 cup coconut milk 
    1 pinch nutmeg 
    Salt & pepper to taste
    1 tbs dried thyme

Preheat oven to F350 and place garlic drizzle with oil cut side up on a baking sheet. Bake for 10 minutes. Combine sun chokes, stock and nutmeg in a saucepan and bring to a boil. Reduce to simmer for 10-15 minutes, until sun chokes are soft. Pick out the baked garlic cloves from the bulb and mince. Place half with the soup and puree the soup until creamy and smooth. Add salt and pepper. Serve soup sprinkled with the remaining minced garlic and thyme.

Fredrika Syren

Fredrika Syren is an environmental activist and writer. In 2016, she founded the website Green-Mom.com where she shared her family’s journey of living zero waste. She lives in San Diego, California with her husband James and their children Bella, Noah, and Liam. Fredrika and her family were recently featured in the documentary Zero Time to Waste. Fredrika is also the author of Zero Waste for Families - A Practical Guidebook (which you can buy on this site)

1 Comment

  1. kimkiminy

    December 21, 2011

    Sounds delicious. I see sunchokes at my produce market. Must try this.

Comments are closed.

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