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.
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 April 17, 2015Published:
- Yield: 6 Servings
- Prep: 15 mins
- Cook: 20 mins
- Ready In: 35 mins
- 1/2 small turnip thinly sliced
- 1/2 small carrot thinly sliced
- 1/2 small zucchini thinly sliced
- 2 tbsp olive oil
- 1 onion roughly chopped
- 2 cloves garlic thickly sliced
- 1 kg Jerusalem artichokes
- 1/2 cauliflower
- 1 small zuchinni peeled and seeded
- 1/2 tsp baking soda
- 3 sprigs thyme fresh
- 1 tsp curry powder
- 4 cups vegetable stock preferably unsalted
- black pepper freshly ground
- chives fresh, snipped, for garnish
- 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.
- 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)
- 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.
- 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.
- 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.