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Sunchoke Soup

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  Finely diced jerusalem artichokes 1 1⁄2 Cup (24 tbs)
  Finely diced carrots 1 1⁄2 Cup (24 tbs)
  Sweet red pepper 1 , minced
  Onion 1 Medium, minced
  Chopped leeks 1⁄2 Cup (8 tbs) (Finely Chopped)
  Chicken stock 1 1⁄2 Cup (24 tbs)
  Skim milk 1 1⁄2 Cup (24 tbs)
  Garlic 2 Clove (10 gm)
  Grated fresh ginger 1⁄2 Teaspoon
  Ground coriander 1⁄4 Teaspoon (For Garnish)
  Ground dill 1⁄4 Teaspoon (For Garnish)

Place all of the ingredients except dill in a large saucepan.
Bring to a boil, then reduce heat and simmer, partially covered, for 30 minutes or until the vegetables are tender.
Place about a third of the soup in a blender and process on low to medium speed until smooth.
Transfer the blended soup to a warmed serving bowl.
Blend another third of the soup and add to the serving bowl.
Stir in the remaining soup without blending.
Garnish with fresh dill, if desired.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 669 Calories from Fat 62

% Daily Value*

Total Fat 7 g10.7%

Saturated Fat 1.9 g9.6%

Trans Fat 0 g

Cholesterol 17.8 mg5.9%

Sodium 1192 mg49.7%

Total Carbohydrates 125 g41.6%

Dietary Fiber 32.6 g130.3%

Sugars 52 g

Protein 40 g79.1%

Vitamin A 739.1% Vitamin C 407%

Calcium 77.3% Iron 47%

*Based on a 2000 Calorie diet

Sunchoke Soup Recipe