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
1.5 pounds
sweet onion
0.5
apple
1
vegetable broth
12 servings
olive oil
12 servings
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:
Carbs
16 g
Fat
14 g
Protein
1 g
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