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Published on June 16, 2020

Sunchoke Soup

Healthy Meals Made Easy

Yield: 4 servings


  • 2 Tablespoons Unsalted Butter or Olive Oil
  • 2 garlic cloves, minced
  • 1 Onion, minced
  • 1 leek, white and pale green parts, rinsed and finely chopped
  • 1 Parsnip, diced
  • 2 pounds Jerusalem Artichokes (Sunchokes), cleaned well and chopped
  • 1 quart Bone Broth or Chicken/Vegetable Stock
  • 1 cup water
  • 1 teaspoon sea salt
  • Salt and Black Pepper
  • Yogurt for garnish


  1. Heat oil or butter in a pot over medium-high heat
  2. Add garlic and sauté for 30 seconds to 1 minute, until fragrant
  3. Add onions, leeks, and parsnip. Cook about 5 minutes, until onion is translucent and soft
  4. Add the Jerusalem Artichokes and the stock/broth and water to the pot and bring to a boil
  5. Reduce heat to low and simmer, covered, about 30 minutes, until Jerusalem artichokes are tender
  6. Remove from heat and let cool. Using a blender, puree the soup
  7. Add salt and pepper to taste
  8. Gently reheat before serving
  9. Serve with a dollop of yogurt and garnish with black pepper

Recipe By Joyce Moon

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