Vegetarian Ginger-Turmeric Sunchoke Soup
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Learn more →Ingredients
4 servings
- 2 lb jerusalem artichokes (sunchokes), scrubbed and cut into 1-inch chunks
- 2 tbsp olive oil, divided
- 1 large leek, white and light-green parts only, thinly sliced and rinsed
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 4 cups bone broth
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1–2 tbsp full-fat coconut milk, for drizzling (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the sunchoke chunks on a baking sheet, drizzle with 1 tbsp of the olive oil, and toss to coat. Roast for 25–30 minutes, turning once halfway through, until the edges are golden and the pieces are tender when pierced with a fork.
- 2
While the sunchokes roast, heat the remaining 1 tbsp olive oil in a large pot over medium heat until shimmering. Add the leek and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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