Dive into a bowl of comfort with our Smoky Sunchoke and Cauliflower Soup! This delightful American recipe combines the earthy sweetness of sunchokes with the creamy richness of cauliflower, all elevated by a hint of smoky paprika. Perfect for chilly evenings or as a nourishing starter for your next dinner party, this soup is not only easy to prepare but also a feast for the senses. With just 35 minutes from prep to table, you can impress your family and friends with a dish that’s both wholesome and delicious. Ready to uncover the secrets to this velvety soup? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound sunchokes, scrubbed and chopped
- 1 head cauliflower, chopped
- 1 onion, chopped
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup coconut milk (optional)
Instructions
- Prepare all ingredients by thoroughly washing and chopping the sunchokes, cauliflower, and onion. Ensure sunchokes are well-scrubbed to remove any dirt.
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, approximately 4-5 minutes.
- Add chopped sunchokes and cauliflower to the pot, stirring to coat with the olive oil and onions. Cook for 5-6 minutes, allowing the vegetables to start softening and developing slight caramelization.
- Sprinkle smoked paprika over the vegetables, stirring to distribute the spice evenly. Toast the spice for about 30 seconds to enhance its smoky flavor.
- Pour vegetable broth into the pot, ensuring all vegetables are mostly covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 15-20 minutes until sunchokes and cauliflower are completely tender.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. If using a standard blender, carefully transfer the soup in batches and blend until silky.
- Optional: Stir in coconut milk for added creaminess and a subtle sweetness. Return the soup to low heat and warm through.
- Season with salt and pepper to taste. Adjust seasoning as needed.
- Ladle the soup into serving bowls. For an elegant touch, garnish with a light drizzle of olive oil, a sprinkle of smoked paprika, or some fresh herbs like chives or parsley.
Tips
- Prep Ahead: Chop your vegetables in advance and store them in the fridge to save time on busy days. This will make the cooking process even quicker!
- Enhance the Flavor: For an extra depth of flavor, consider roasting the sunchokes and cauliflower before adding them to the pot. This caramelization can add a delicious sweetness to your soup.
- Adjust the Consistency: If you prefer a thicker soup, blend less; for a thinner consistency, add more vegetable broth. You can always adjust to your liking after blending.
- Coconut Milk Optional: Adding coconut milk gives the soup a creamy texture and a subtle sweetness. If you’re not a fan of coconut, feel free to skip it or substitute with heavy cream or a non-dairy alternative.
- Garnishing Ideas: Elevate your presentation by garnishing with a drizzle of high-quality olive oil, a sprinkle of smoked paprika, or some freshly chopped herbs like chives or parsley for a pop of color.
- Make It a Meal: Serve the soup with crusty bread or a side salad to create a complete meal that’s both satisfying and nutritious.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 18g
Protein: 4g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 0mg
