ROASTED SUNCHOKE SOUP WITH CARAMELIZED SHALLOTS

Photo by Linda S.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients:

  • 3 1/2

    cups scrubbed and peeled sunchokes, cut into 1" pieces

  • 3

    cloves of garlic

  • 1

    medium yellow onion, cut into 1" pieces

  • 4

    large shallots, thinly sliced

  • 2

    tablespoons grape seed oil

  • 2

    tablespoons coconut oil

  • 1 1/2

    cups almond milk (unsweetened)

  • 1 1/2

    cups low sodium vegetable broth

  • 1/2

    + teaspoons sea salt

  • fresh thyme for garnish

Directions

Method: - Preheat oven to 375 degrees - Thoroughly clean sunchokes, use a paring knife to peel off the skins. - On a large baking sheet combine onion, garlic cloves and sunchokes. Sprinkle with a couple hearty pinches of sea salt. Toss vegetables in 2 tablespoons of grape seed oil and cook for 15- 20 minutes or until sunchokes can be easily pierced with a fork. - While vegetables are roasting combine shallots and coconut oil in a nonstick pan. Heat over very low heat, stirring every 7 minutes, until browned and slightly crispy. The trick to the best caramelized shallots is to cook over the lowest possible heat! If cooking with an electric oven consider using a flame deflector. - In a medium soup pot combine roasted vegetables, almond milk, vegetable broth and sea salt. Bring to a low boil and cook for 3-5 minutes, until sunchokes are easily crushed with a fork. - Transfer soup to a blender and blend until creamy. Add more sea salt to taste. - Garnish soup with caramelized shallots and thyme. Serve immediately!

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