Sunchoke Soup

Recipe by Rebecca Dienner for The FruitGuys

1 pound sunchokes, aka Jerusalem artichokes (OK to supplement with regular or sweet potatoes), scrubbed, peeled, and cut into chunks
1–1 1/2 cups onion, chopped
1 cup cauliflower, chopped
2 tablespoons butter or olive oil
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 tablespoon fresh thyme, rosemary, or parsley leaves, minced (optional)
1/4 cup heavy cream (optional)


  • Heat the butter or oil in a soup pot over medium heat and sauté the onions and garlic with a pinch of salt, until the onions are soft and almost translucent.
  • Add the sunchokes, potatoes (if using), cauliflower, and broth.
  • Lower heat and simmer, partially covered, until the vegetables are very soft and begin to fall apart, about 45 minutes.
  • Using an immersion blender or upright blender, blend soup until smooth.
  • Adjust salt and pepper to taste. If using, mix in cream and sprinkle with freshly minced herbs.

Serves 4. Prep time, 20 minutes; cook time, 45 minutes.

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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.