Print
Cauliflower and Sunchoke Soup
Creamy cauliflower and sunchoke soup served with blistered shishito peppers. It is a healthy, comforting, and flavorful meal for any day of the week.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion sliced
- 1 celery stalk thinly sliced
- 1 carrot peeled and diced
- 2 teaspoons kosher salt
- 1/2 teaspoon fresh ground pepper
- 2 garlic cloves minced
- 1 head cauliflower cut into 1-inch pieces
- 6 ounces peeled and diced sunchokes
- 6 cups low-sodium vegetable broth
- 1/2 cup heavy whipping cream
Instructions
-
Heat oil in a large Dutch oven or soup pot over medium heat. Add onion, celery, carrot, salt, and pepper. Cook, stirring occasionally, until onion has softened, about 10 minutes.
-
Add garlic, stir, and cook for 1 minute. Add cauliflower, sunchokes, and vegetable broth. Bring to a boil then reduce heat to simmer. Cover and cook until cauliflower and sunchokes very soft, about 30 minutes.
-
Puree the soup in a blender until smooth (in batches to not fill the blender too full each time). Return soup to the pot. Stir in cream. Taste and adjust seasoning with salt and pepper.
Recipe Notes
Creamy cauliflower and sunchoke soup served with blistered shishito peppers. It is a healthy, comforting, and flavorful meal for any day of the week.