Creamy Vegan Sunchoke Soup

I was able to make this seasonal soup with freshly harvested carrots, sunchokes and sage. A spadeful of sunchokes was probably about 2lb. It was delicious, very vata-soothing and digestible. White carrots will help make a creamy-white soup, but it will be delicious with any type of carrot.

Serves 5

Ingredients

1 clove garlic

2 T olive oil

2 stalks celery

2 carrots, ideally white carrots

2 lb Jerusalem artichokes

8 cups vegetable broth

1 can cannellini beans

1 handful fresh sage

Optional sweet red peppers

Salt and pepper to taste

Method

Wash the vegetables thoroughly. Cut the garlic into small pieces, chop the celery and slice the carrots. Cut the sunchokes into chunks, discarding the tough ends. You can use them in your next vegetable broth.

Heat the olive oil in your heavy-bottomed soup pot and fry the garlic until fragrant. Now add the celery and carrots and stir-fry.

When they begin to soften, add the vegetable broth, chopped sunchokes and cannellini beans and simmer until the sunchokes are soft. That took me about 30-40 minutes.

Puree with immersion blender or use an upright blender if you don’t have an immersion blender.

Chop the sage and fry in olive oil.

I happened to have some sweet red peppers that needed using, so I chopped them up and fried them with the sage. They added some dashes of colour.

Pour in the sage and optional sweet peppers. Add salt and pepper to taste and serve.

Enjoy!

Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.

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