Cauliflower and Sunchoke Soup

This soup is a winner – it’s comforting with a creamy texture and earthy flavor, but there’s no fat in it whatsoever, which means no guilt, no regrets and no reason to hold off that second helping!

Sometimes also called Jersualem artichokes, sunchokes are high in fiber and iron, and because the primary carbohydrate in them, innulin, has very little effect on blood sugar they are a good choice for diabetics.  They are refreshing and crunchy raw, but take on a scrummy sweetness when cooked. 

As a member of the cruiferous vegetable family, cauliflower is something of a superfood.  Besides being a versatile ingredient with applications in many varied recipes, Dr Michael Greger says in his book How Not To Die that it would be hard for me to say too many good things about cruifcers.  These vegetables do wonders for your health, from fighting cancer progression and boosting defenses against pathogens and pollutants to helping protect your brain, vision and more.  

What more encouragement would you need?

Yield: 8

Author: Pea Lawson

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Cauliflower and Sunchoke Soup

Earthy and delicious with 100% good-for-you ingredients.

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

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Ingredients

• 3 1/2 cups vegetable stock/broth
• 1 cauliflower florets separated and evenly sliced along with the stem
• 1 lb sunchokes scrubbed clean with a brush and chopped into even pieces
• 2 medium onions peeled and sliced
• 3 celery ribs sliced
• 4 garlic cloves
• 2 tsp ground cumin
• 1/2 tsp ground corriander

Optional Garnish

• Reserved sunchoke slices or cauliflower florets
• Pink peppercorns
• Toasted corriander seeds or mustard seeds
• Fresh parsley

Instructions

1. Sweat the onion and garlic with a splash of broth until softened
2. Add the cumin and corriander and stir to mix well
3. Add the celery, cauliflower and sunchokes and stir to combine
4. Pour in the 3 cups of broth and add aproximately 3-4 cups of water - enough to cover the vegetables.
5. Bring to the boil, reduce the heat and simmer covered for about 30 minutes until the vegetables are very soft
6. Either use an immersion blender, or a jug blender to blend everything until smooth and velvety
7. Season with salt and pepper if necessary and serve with your choice of garnish. YUM!

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