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Nutty sunchokes, also known as Jerusalem artichokes, give this soup deep flavor. Find them at farmers' markets and well-stocked grocery stores.

This Story Originally Appeared On sunset.com


Credit: Annabelle Breakey; Styling: Randy Mon

Recipe Summary test

30 mins
Serves 6 (9 cups) (serving size: 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°. Pulse sunchokes in a food processor until coarsely chopped, working in batches if necessary. Spread sunchokes evenly on 2 large rimmed baking sheets. Drizzle each sheet with 1 tbsp. oil and sprinkle with 1/8 tsp. salt; toss well. Roast sunchokes until tender, about 20 minutes.

  • Meanwhile, heat 1 tbsp. oil in a large pot over medium heat and add shallot; cook, stirring frequently, until softened but not browned, about 2 minutes. Add garlic and cook 1 minute more. Stir in coconut milk and vegetable broth, increase heat to medium-high, and bring to a simmer.

  • Heat remaining 2 tbsp. oil in a large frying pan over medium-high heat. Cook brussels sprouts, stirring occasionally, until softened and starting to brown, about 4 minutes.

  • Transfer roasted sunchokes to pot of broth and blend, using an immersion blender (or blend broth with sunchokes in a blender) until smooth. Adjust consistency with water if needed and season to taste with salt.

  • Ladle into 6 bowls and top each with some brussels sprouts, hazelnuts, and a thin drizzle of oil.

Nutrition Facts

390 calories; calories from fat 71%; protein 5.7g; fat 31g; saturated fat 14g; carbohydrates 27g; fiber 4.1g; sodium 170mg.