Curry Sunchoke, Zucchini and Cauliflower Soup with Veggie Chips
My original intention when I set out to make this soup was to make a parsnip soup but for some reason I didn’t pick any parsnips up on my last trip to the grocery store even though they were on my list and I could have sworn I actually picked them up. So on to plan B and the light went on…..Sunchokes! This was the perfect moment for me to make something out of my recent garden haul of fresh Sunchokes. So off to work I went.
I didn’t have as many Sunchokes as I would have liked so I used up a 1/2 cauliflower head and my last zucchini I had in the fridge. I knew this was going to shape up to be a fabulous dish. Luckily I also have a relatively large bunch of fresh chives in the garden that made a beautiful garnish.
There are 9g net carbs, 1.8g protein and only 1 Weight Watchers points per delicious serving.
- 1/2 small turnip thinly sliced
- 1/2 small carrot thinly sliced
- 1/2 small zucchini thinly sliced
- 2 tbsp olive oil
- 1 onion roughly chopped
- 2 cloves garlic thickly sliced
- 1 kg Jerusalem artichokes
- 1/2 cauliflower
- 1 small zuchinni peeled and seeded
- 1/2 tsp baking soda
- 3 sprigs thyme fresh
- 1 tsp curry powder
- 4 cups vegetable stock preferably unsalted
- black pepper freshly ground
- chives fresh, snipped, for garnish
Preparation time 15mins
Cooking time 95mins
Adapted from not-too-sweet.com
Preheat the oven to 300. Line a cookie sheet with parchment paper and put the turnip, carrot and zucchini slices in a single layer. Bake till dehydrated, about 1 hour.
Peel the Jerusalem artichokes placing the peeled ones in a bowl of cold water as you work, to prevent them from going brown. (don't worry if you don't get all the peel off)
Rinse the Jerusalem artichokes and cut them into chunks. cut the cauliflower into bite sized flourettes and peel and seed the zucchini. Put vegetables in a large dutch oven and cover with cold water, add the baking soda, and bring to a simmer over medium-high heat. As soon as the water simmers, remove from heat and reserve in the cooking water.
In olive oil fry the onions and garlic till translucent . Add the vegetables and pour in the stock, fresh thyme and curry powder, Stir, and bring to a simmer. Cover and cook for 15 to 18 minutes, until the vegetables are cooked enough that a knife can be easily inserted through them, but not so much that they fall apart.
Puree the soup using an immersion blender. Taste and add a little salt if necessary. Divide among soup plates, sprinkle with black pepper and chives, and serve.