This is not the prettiest soup in the world. That’s not the most tempting way for a food write to begin selling you on a new recipe, but it’s true. Though having said that, I said the same thing to the photographer, Cheyenne, as I brought it over for her to shoot, and she took a few snaps, and said, “Oh, I think it’s actually very beautiful.”
(She also like photographing things she determines macabre, like beets).
Ok, it’s not so bad. especially in a pretty blue mug with sliced scallions. Sliced scallions make so many things look better. Jambalaya, anyone?
So, Sunchokes are another terms for Jerusalem Artichokes, and these little tubers may or may not be familiar to you. They were not familiar to me until recently. They have a potatoes-on-steroids laste, and look like knobby little chunks of ginger. For roasted sunchokes, click here.
I am realizing now, that a very fancy schmancy little thing to do would be to garnish this soup with some small diced roasted sunchokes/Jerusalem artichokes. Next time. Or maybe next life.
The first time I made this soup it was without the few glugs of cream stirred in at the end. I thought it was good, but with the cream I think it’s much better. The amount of broth is really dependent on how thin or thickly porridge-like you want your soup to be. Make sure to use vegetable broth (store-bought or homemade) if there are vegetarians in your family or at your table.
Anyway: sunchokes. Get to know them!
Here are other great soups for vegetarians or any vegetable lover: Perfect Tomato Soup, Slightly Spicy Roasted Root Vegetable Soup with Parmesan Croutons, Orange Carrot Soup, Hearty Lentil, Vegetable and Grain Soup, and Fork-In-The-Road Simplest Vegetable Soup.
Roasted Cauliflower and Sunchoke Soup
- 1 pound sunchokes Jerusalem artichokes
- 1 large cauliflower about 2 ½ pounds
- 3 tablespoons olive oil
- Kosher salt to taste
- 4 to 6 cups less-sodium chicken or vegetable broth
- ¼ cup grated Parmesan plus more for serving
- ½ cup heavy cream
- sliced scallions for garnish
- Preheat the oven to 400°F. Peel or scrub the sunchokes. Cut the sunchokes into half-inch cubes. Cut the cauliflower into florets. Place the vegetables on a rimmed baking sheet. Drizzle over the olive oil, sprinkle on the salt and toss to coat. Roast for about 50 minutes until they are golden brown and very tender.
- Transfer the vegetables to a food processor, add 2 cups of the broth, and puree until fairly smooth. Return the puree to the pot over medium heat, add 2 cups of additional broth, or more depending on the desired consistency. Bring to a simmer over medium-high heat. Stir in the 1/4 cup Parmesan and the cream and serve the soup hot in mugs or bowls. with the scallions sprinkled over and additional Parmesan passed on the side.
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