Low Sodium Roasted Garlic & Sunchoke Soup

Total time1 hr 25 min

Prep time20 min

Cook time55 min

Low Sodium Roasted Garlic & Sunchoke Soup

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Ingredients

4 servings

For the roasted garlic

2 heads garlic
Spice World Garlic Minced Squeeze - 9.5 Oz Spice World Minced Garlic, 4.5 Oz Fresh Garlic Badia Garlic Minced in Olive Oil - 8 Oz Goya Garlic Minced Jar - 4.5 Oz
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2 tsp olive oil

For the soup

1½ lb sunchokes (jerusalem artichokes), scrubbed and cut into 1-inch pieces
2 tbsp olive oil, divided
1 medium yellow onion, roughly chopped
2 stalks celery, roughly chopped
1 tsp fresh ginger, finely grated
1 tsp ground turmeric
4 cups bone broth
1 can (13.5 oz) full-fat coconut milk
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp apple cider vinegar

For serving

2 tbsp fresh chives, thinly sliced (optional)
1–2 tsp olive oil, for drizzling (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Slice the top ¼ inch off each garlic head to expose the cloves. Place each head cut-side up on a small square of aluminum foil, drizzle each with 1 tsp olive oil, and wrap tightly. Roast on the baking sheet for 40–45 minutes, until the cloves are deeply golden and completely soft when pressed.
2
While the garlic roasts, toss the sunchoke pieces with 1 tbsp of the olive oil and ½ tsp of the salt directly on the baking sheet (or a second sheet if space is tight). Spread in a single layer and roast alongside the garlic for 25–30 minutes, turning once halfway through, until the sunchokes are tender and golden at the edges.

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