Roasted Sunchoke, Apple, and Onion Soup
Roasted Sunchoke, Apple, and Onion Soup takes around 45 minutes from beginning to end. This recipe serves 12. For $2.03 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 1g of protein, 14g of fat, and a total of 189 calories. A mixture of sunchokes, onion, apple, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 3 people have tried and liked this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It can be enjoyed any time, but it is especially good for Autumn. Not a lot of people really liked this hor d'oeuvre. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 34%. This score is rather bad. Try Roasted Sunchoke Salad, Sunchoke Soup, and Apple-Sunchoke Salad with Smoked Trout and Cider Vinaigrette for similar recipes.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 1.5 pounds sunchokes
- 0.5 onion
- 1 apple
- 12 servings vegetable stock
- 12 servings olive oil
- 12 servings s&p
Instructions
- 1
Preheat oven to 400 degrees
- 2
Peel sunchokes (best you can but don't obsess) and cut into die-sized pieces
- 3
Large dice onion
- 4
Slice apple in half lengthwise and core
- 5
Toss all three in olive oil and place on a sheet pan on the bottom rack
- 6
Set timer for 20 mins and then shake pan
- 7
After that, shake and check more frequently
- 8
Remove apples when soft and let cool then peel
- 9
Leave sunchokes and onion in until some of the onion start to char
- 10
Add roasted vegetables to 4 cups liquid (stock)
- 11
Heat until sunchokes are soft; they may already be from the roasting
- 12
Puree in blender