Gluten-Free Sunchoke Soup

Ingredients

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• 6 cups gluten-free chicken or vegetable stock Shop
• 1 lb sunchokes (Jerusalem artichokes), peeled and diced
• 1 cup diced yellow onion
• 2 carrots peeled and diced
• 2 celery stalks diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• 1/4 cup heavy cream or full-fat coconut milk (for dairy-free) Shop

Instructions

1. 1 Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, carrots, and celery, sautéing until they begin to soften and the onion becomes translucent, about 5-7 minutes. Stir in the minced garlic and fresh thyme leaves, cooking for another minute until fragrant.
2. 2 Add the peeled and diced sunchokes to the pot, stirring to coat them with the aromatics and oil. Cook for about 5 minutes, allowing the sunchokes to develop a slight sear and release their nutty aroma.
3. 3 Pour in the gluten-free chicken or vegetable stock, ensuring all the vegetables are submerged. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for 25-30 minutes, or until the sunchokes are fork-tender and easily pierced.
4. 4 Once the sunchokes are tender, carefully transfer about half of the soup mixture to a blender, or use an immersion blender directly in the pot. Blend until smooth and creamy, then return the pureed soup to the pot with the remaining chunky soup. Stir in the heavy cream or coconut milk, salt, and pepper. Heat through gently for about 5 minutes, but do not boil.
5. 5 Taste the soup and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with a swirl of cream or fresh herbs if desired.

Nutrition (per serving)

Tips & Notes

• Drop peeled sunchokes into water with a squeeze of lemon. They darken quickly once cut.
• Peeling knobby sunchokes is slow. Thin-skinned ones can simply be scrubbed well, since the skin blends smoothly.
• A drizzle of olive oil or a few toasted hazelnuts on top complements the sunchokes' nutty flavor.

Common questions