Creamy Roasted Sunchoke White Bean (Printable Version)
Rich, velvety blend of caramelized roasted sunchokes and creamy white beans with aromatic vegetables and fresh herbs.
# What You'll Need:
→ Vegetables
01 - 1 lb sunchokes (Jerusalem artichokes), scrubbed and cut into 1-inch pieces
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
→ Legumes
06 - 1 can (15 oz) cannellini beans, drained and rinsed
→ Liquids
07 - 4 cups vegetable broth (gluten-free if needed)
08 - 1 cup unsweetened plant-based milk or whole milk
09 - 2 tbsp olive oil
→ Herbs & Spices
10 - 1 tsp fresh thyme leaves (or 1/2 tsp dried)
11 - 1 bay leaf
12 - 1/2 tsp freshly ground black pepper
13 - 1/2 tsp sea salt, plus more to taste
→ Garnish (optional)
14 - Chopped fresh parsley
15 - Drizzle of extra-virgin olive oil
16 - Toasted pumpkin seeds
# How To Make:
01 - Preheat oven to 400°F.
02 - Toss the sunchokes with 1 tbsp olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and tender, stirring halfway through.
03 - While sunchokes roast, heat 1 tbsp olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté until softened, about 5–7 minutes.
04 - Add garlic, thyme, and bay leaf; cook for 1 minute until fragrant.
05 - Stir in the roasted sunchokes, cannellini beans, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Remove and discard the bay leaf. Using an immersion blender (or in batches in a countertop blender), purée the soup until smooth and creamy.
07 - Stir in the plant-based milk or whole milk. Heat gently until warmed through. Adjust salt and pepper to taste.
08 - Serve hot, garnished with fresh parsley, a drizzle of olive oil, and pumpkin seeds if desired.
# Expert Advice:
01 -
- The way roasting transforms sunchokes into something deeply savory and almost nutty is absolute magic
- This soup comes together faster than you would think but tastes like it simmered all day
- White beans make it incredibly satisfying without any dairy at all
02 -
- Sunchokes oxidize and turn brown quickly after cutting, but roasting them hides any discoloration completely
- For the smoothest texture, make sure your sunchokes are completely tender before blending
- A squeeze of fresh lemon juice right before serving brightens everything beautifully
03 -
- If your immersion blender is not getting it smooth enough, let the soup cool slightly before blending
- Toast your pumpkin seeds in the same pan you used for aromatics to capture all those flavorful bits