Roasted sunchoke apple onion soup
Gluten free
Dairy free
Paleolithic
Vegetarian
Primal
Whole 30
Vegan

Roasted sunchoke apple onion soup

A cozy and hearty Roasted Sunchoke, Apple, and Onion Soup that takes 45 minutes to make. This dish is packed with a variety of vitamins and minerals, making it a nutritious option. Perfect for Autumn and suitable for those following a gluten-free, dairy-free, paleolithic, or lacto-ovo vegetarian diet.

Ingredients

sunchokes

sunchokes

680.39 g

sweet onion

sweet onion

0.5

apple

apple

1

vegetable broth

vegetable broth

12 servings

olive oil

olive oil

12 servings

salt and pepper

salt and pepper

12 servings

Method

  • Preheat oven to 400 degrees
  • Peel sunchokes (best you can but don't obsess) and cut into die-sized pieces
  • Large dice onion
  • Slice apple in half lengthwise and core
  • Toss all three in olive oil and place on a sheet pan on the bottom rack
  • Set timer for 20 mins and then shake pan
  • After that, shake and check more frequently
  • Remove apples when soft and let cool then peel
  • Leave sunchokes and onion in until some of the onion start to char
  • Add roasted vegetables to 4 cups liquid (stock)
  • Heat until sunchokes are soft; they may already be from the roasting
  • Puree in blender

Nutrition:

189 kcal

Carbs

16 g

Fat

14 g

Protein

1 g

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