Vegetarian Roasted Garlic & Sunchoke Soup
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Learn more →Ingredients
4 servings
For the roasted garlic
- 2 heads garlic
- 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
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 tsp salt, plus more to taste
- 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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