Curry Sunchoke, Zucchini and Cauliflower Soup with Veggie Chips

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My original intention when I set out to make this soup was to make a parsnip soup but for some reason I didn’t pick any parsnips up on my last trip to the grocery store even though they were on my list and I could have sworn I actually picked them up. So on to plan B and the light went on…..Sunchokes! This was the perfect moment for me to make something out of my recent garden haul of fresh Sunchokes. So off to work I went.

I didn’t have as many Sunchokes as I would have liked so I used up a 1/2 cauliflower head and my last zucchini I had in the fridge. I knew this was going to shape up to be a fabulous dish. Luckily I also have a relatively large bunch of fresh chives in the garden that made a beautiful garnish.

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There are 9g net carbs, 1.8g protein and only 1 Weight Watchers points per delicious serving.

Curry Sunchoke, Zucchini and Cauliflower Soup with Veggie Chips Recipe

By kimmy Published: April 17, 2015

  • Yield: 6 Servings
  • Prep: 15 mins
  • Cook: 20 mins
  • Ready In: 35 mins

Calories: 50.3 | Fat: 0.1g | Protein: 1.8g | Carbs: 10.8g | Fibre: 1.3g | WW Points: 1

Ingredients

Instructions

  1. Preheat the oven to 300. Line a cookie sheet with parchment paper and put the turnip, carrot and zucchini slices in a single layer. Bake till dehydrated, about 1 hour.
  2. Peel the Jerusalem artichokes placing the peeled ones in a bowl of cold water as you work, to prevent them from going brown. (don't worry if you don't get all the peel off)
  3. Rinse the Jerusalem artichokes and cut them into chunks. cut the cauliflower into bite sized flourettes and peel and seed the zucchini. Put vegetables in a large dutch oven and cover with cold water, add the baking soda, and bring to a simmer over medium-high heat. As soon as the water simmers, remove from heat and reserve in the cooking water.
  4. In olive oil fry the onions and garlic till translucent . Add the vegetables and pour in the stock, fresh thyme and curry powder, Stir, and bring to a simmer. Cover and cook for 15 to 18 minutes, until the vegetables are cooked enough that a knife can be easily inserted through them, but not so much that they fall apart.
  5. Puree the soup using an immersion blender. Taste and add a little salt if necessary. Divide among soup plates, sprinkle with black pepper and chives, and serve.
    By | 2017-09-25T16:41:39+00:00 April 17th, 2015|Low Carb, Recipes, Soup, Vegetarian, WW Friendly|

    About the Author:

    Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.

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