Vegan ~ Gluten Free
Jerusalem Artichoke & Asparagus Soup
topped w/ crispy sunchokes, asparagus, croutons, almond ricotta, microgreens, & balsamic glaze
(the garnish is totally optional!)
I made this soup during the quarantine days at my sister in-laws & it was such a quick easy recipe. I can't believe how long it took me to make it again. I guess it might be a little hard to come across Jerusalem Artichokes.
If it is hard to find feel free to just make it with the regular ol' potato.
I made this batch & it made more then I expected.
I froze about 2 quarts & enjoyed a nice about of bowls before freezing.
The garnishes are a nice touch but you can use any type of toppings you'd like. One day I added some wild rice to the bowl & I even put some extra soup on some pasta with vegan cheese.
It was delicious!
600 g (about 1.3 pounds) Jerusalem Artichoke (also called Sunchokes)
3 cups Asparagus, cut
1 cup Yellow Onion, chopped
1 Turnip (cut into cubes should be about 1 cup)
5 Garlic Cloves
1 Potato (about 1 cup when its cut into cubes)
3 qt. Vegetable Broth (12 cups)
1 tsp Green Harvest Seasoning
1 tsp Garlic Powder
1 tsp Sea Salt
¼ tsp or less Black Pepper
Garnish: This is optional
Save a few pieces of Asparagus tops. Keep with the tops & about 2 inches of stem,
2 small Sunchokes or 1 medium size one
Croutons of your choosing. I used Homemade sourdough bread & air-fried them.
A dollop of Almond Ricotta from Kite Hill
⅛ tsp Balsamic Glaze (for each bowl or more if you really like it)
Start by rinsing & washing the sunchokes. They need a little extra scrubbing so show some love. Then cut into cubes & place them in a bowl with water.
Cut the onion & mince the garlic (it doesn't need to be nicely chopped or anything since the soup is getting blended). Add to a pot with a little veggie broth (about a quarters up) & sauté on medium-low for about 5 minutes.
Next, peel the potato & turnip. Cut them up into cubes about 2 inches (again doesn't really matter since the soup will be blended). Add them to the pot with a little more veggie broth.
Strain the water from the bowl of sunchokes & add the cut up pieces to the pot.
Then, add in the cut up asparagus (if garnishing remember to leave a few pieces on the side).
Add in the remainder of the vegetable broth. Cover & bring to a soft boil. Then keep the soup on a medium-low for about 20-30 minutes. A good way to tell if its ready is make sure the potato, turnip, & sunchokes are soft.
Add in the spices.
Us an immersion blender to fully pure the soup (or you can use a regular blender maybe just let the soup cook down a bit. If you use a regular blender make sure if the soup is hot to give it some airway for the steam to come out.. otherwise it will burst. Once the soup is fully blended add it back to the pot).
Once the soup is fully blended it's ready to serve.
Garnish: like I said optional! Feel free to add whatever toppings you'd prefer or don't
In a small pot bring about 1 cup water to a boil. Blanch the asparagus for about 1-2 minutes. You still want the asparagus to have a little crunch & nice vibrant green color.
Slice the Jerusalem artichoke into thin chips, spray with a little oil, & line them in the air-fryer. Air-fry them at 425 for about 2-3 minutes. Keep your eye on them! (If you don't have an air-fryer you can lay them out on parchment paper & bake at 350 until nice & crispy. Maybe about 5 minutes. Just keep an eye on them.)
Once the asparagus & the sunchokes are ready make a bowl of soup & garnish it! There is no right or wrong way. Just place in the bowl how you would like.
****To make croutons from leftover bread I just cut them into preferred size (about 1 inch cubes), drizzle some oil on them & bake them till they get nice & crunchy.