Sunchokes, also known as Jerusalem artichokes, are a delicious and versatile root vegetable that can be used in a variety of dishes. One of my favorite ways to enjoy sunchokes is in a hearty soup. This soup is super simple, healthy and delicious! Sunchokes to me have a very luxurious taste that you get at a fancy restaurant.
More Sunchoke Recipes:
If you have leftover sunchokes and aren’t sure what to do with them, try the recipes below!
Smashed Sunchokes with Thyme Butter (Sub vegan butter)
Sunchoke Soup Recipe
This soup is inspired by a soup I had at Avelo in Toronto, still one of my favourite soups of all time! And if you haven’t been, I also highly recommend Avelo for amazing upscale and creative plant-based food! (It is on the pricey side so I would save for a special occasion).
- 3 cups sunchokes, chopped
- 2 Tbsp olive oil
- 1 yellow onion*
- 2½ cups vegetable broth
- ½ cup cashews*
- salt and pepper to taste
- COCONUT BACON:
- 1 cup coconut smiles
- 2 Tbsp soy sauce
- 1 Tbsp maple syrup
- 1 tsp smoked paprika
- ½ tsp liquid smoke (optional)
- Preheat oven to 375 F.
- Wash and scrub your sunchokes with a kitchen brush. Carefully remove any ‘eyes’, the small bumps on the sunchoke with a knife. Chop the sunchokes into bite-size pieces, toss with olive oil, salt, and pepper and bake for about 30 minutes.
- While the sunchokes are cooking, add chopped onion to a small pot with olive oil and cook until translucent. Add in the sunchokes and vegetable broth and cook until the sunchokes are soft, about 10 minutes.
- Add the sunchoke mixture to a blender with the cashews and blend until smooth.
- To make the coconut bacon, mix all ingredients together and bake at 375 for 10-15 minutes. Be careful as these can burn easily. Let the coconut bacon cool and crisp up outside of the oven for 5-10 minutes.
- Enjoy soup with coconut bacon, and chopped herbs of choice!
*Option to sub a large leek for the white onion