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Easy jerusalem artichoke recipe - Sunchoke Soup

Easy Jerusalem Artichoke Recipe - Sunchoke Soup

5 from 1 vote
Jerusalem Artichoke — also known as sunchokes — is the star of our show in this vegan and gluten-free sunchoke soup.

Ingredients

Soup

  • 1 tbsp extra virgin olive oil
  • 1/2 cup yellow onion, chopped
  • 2 cloves garlic minced
  • 3 tbsp red curry paste or 3 teaspoons curry powder
  • 4 cups sunchokes peeled and diced
  • 1 can chickpeas or white beans, rinsed and drained
  • 4 cups vegetable stock
  • 1 can (13.5oz) coconut milk
  • salt and pepper

Roasted chickpeas

  • 1 can  (15oz) chickpeas, rinsed, drained, and dried well
  • 1 tbsp extra virgin olive oil
  • 1/8 tsp of garlic powder 
  • 1/4 tsp sea salt or more to taste

Sunchoke Chips (optional)

  • 1 tbsp  extra virgin olive oil
  • 1-2 sunchokes scrubbed and thinly sliced (I used a mandolin)

Garnishes

  • Fresh cilantro
  • Lime wedges

Instructions

Soup

  • Preheat a large pot over medium-high heat.
  • Add olive oil and onion and sauté until translucent, about 5 minutes.
  • Stir in the garlic, and curry paste or powder and stir well. Cook for about 30 seconds.
  • Add in the sunchokes, beans, and vegetable stock.
  • Cover and simmer on medium heat for about 20-25 minutes until the sunchokes are very soft.
  • Add in the coconut milk and using a hand blender, puree until very smooth. If you are using a regular blender, let the soup cool down and blend well.
  • Season with salt and pepper, to taste.

Crispy Chickpeas

  • Place the chickpeas onto a clean kitchen towel and rub gently to take the outer skin off. Dry well.
  • Transfer the dried chickpeas to a large baking sheet. Mix well with a tablespoon of olive oil, garlic powder, and sea salt. Bake for 22 to 25 minutes or until golden brown and crispy. Turn the oven off, and allow them to cool.
  • If using an Air Fryer In a medium bowl mix chickpeas, oil, garlic powder, and salt. Place chickpeas in the Air Fryer basket. Set the temperature to 375 degrees Fahrenheit and the timer to 20 minutes. Open the basket and shake the basket every 5 minutes.
  • Note - Crispy Chickpeas can be made up to a week in advance and stored in an airtight container on your kitchen counter.

Sunchoke Chips

  • Heat the oil in a nonstick skillet over medium-high heat and add in sunchoke slices. Pan-fry until golden brown on both sides, about 30 seconds to a minute. Drain on a few sheets of paper towel and set aside.  Season with salt and pepper. 
  • Garnish with the chickpeas, sunchoke chips, cilantro, and lime.

Bon appétit!

    Notes

    Meal Prep Tip - You can make Chickpeas ahead of time and store them in an airtight container, on the kitchen countertop for up to a week.  
    You can make the soup ahead of time and store it in an airtight container for up to 5 days in the fridge.  Or you can freeze soup for up to 3 months.  Defrost soup in the refrigerator or countertop before reheating.