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Indulge in Creamy Comfort

As we continue our 21st soupy adventure, we’re treated to a delightful indulgence that perfectly blends elegance and comfort: Creamy Cauliflower & Sun-choke Soup. This velvety concoction beckons with its smooth texture and inviting aroma, promising to envelop your taste buds in a world of rich flavours. A true testament to the wonders that humble ingredients can create, this soup takes the delicate essence of cauliflower and elevates it to a realm of culinary excellence.

First off, whats a sunchoke?

A sunchoke, also known as Jerusalem artichoke, is a type of vegetable that is native to North America. It’s actually not related to artichokes at all but is a species of sunflower (Helianthus tuberosus). The edible part of the sunchoke is the tuber, which is a knobby, irregularly shaped root vegetable.

Sunchokes have a nutty, slightly sweet flavour and a crunchy texture when raw. They can be eaten raw in salads or cooked in various ways, such as roasting, sautéing, or in our case, boiling. Some people compare the taste to a cross between a potato and an artichoke, but with a unique twist.

One thing to note is that sunchokes are known for their high inulin content, a type of carbohydrate that can cause digestive discomfort in some people when consumed in large quantities. So, if you’re trying them for the first time, it’s a good idea to start with a small amount to see how your digestive system reacts. Inulin is also a fantastic prebiotics which is a substance that feeds the beneficial bacteria in our gut, so don’t avoid this healthy tuber, simply be aware of it’s potential side effects. 💨

Next, A Healthful Delight: Cauliflower’s Nutritional Magic

Beyond its exquisite taste, cauliflower also boasts a wealth of health benefits. This unassuming vegetable is a treasure trove of nutrients, offering vitamins, minerals, and antioxidants that contribute to overall well-being. From its potential to support digestion and immune health to its role in promoting heart health and reducing inflammation, cauliflower shines as a nutritional superstar. As you savour each spoonful of this creamy soup, you’re not just treating yourself to an exceptional culinary experience – you’re also indulging in a nourishing delight that fuels your body and soul.

Creamy Cauliflower Soup Recipe

Ingredients:

• 1 large cauliflower head, florets separated
• 500 grams of sunchokes- washed, peeled, and roughly chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream (or coconut milk for a vegan option, our 1/2 cup lactose free sour cream for a lactose free option)
• 2 tablespoons butter (omit for a vegan option)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh chives or parsley, chopped, for garnish

Instructions:

1. In a large pot over medium heat, melt the butter and add the olive oil. Sauté the chopped onion and minced garlic until fragrant and translucent.
2. Add the cauliflower florets and the prepared sunchokes to the pot and stir to coat them with the onion and garlic mixture. Sauté for a few minutes to enhance the flavours.
3. Pour in the vegetable broth, ensuring that the cauliflower and sunchokes are mostly submerged. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it cook until the cauliflower is tender and easily pierced with a fork, about 15-20 minutes.
4. Use an immersion blender to carefully puree the soup until smooth and creamy. If using a regular blender, allow the soup to cool slightly before carefully blending in batches.
5. Return the pureed soup to the pot if necessary. Stir in the heavy cream (or other options) and let the soup simmer for an additional 5-10 minutes to meld the flavours.
6. Season the soup with salt and pepper to taste. Adjust the seasoning as needed to achieve the desired balance of flavours.
7. Ladle the creamy cauliflower soup into bowls and garnish with chopped chives or parsley.

For Instant Pot:

1. Set the Instant Pot to sauté mode. Follow steps 1 and 2 as described above.
2. Add the cauliflower florets, sunchokes and vegetable broth to the Instant Pot. Close the lid and set the valve to the sealing position. Cook on high pressure for 5 minutes, then do a quick release of pressure.
3. Use an immersion blender to puree the soup directly in the Instant Pot. Stir in the heavy cream and set the Instant Pot to sauté mode again. Let the soup simmer for a few minutes to thicken.
4. Proceed with steps 6 and 7 as mentioned in the main instructions.

For Crockpot:

1. Follow steps 1 and 2 as described above.
2. Transfer the sautéed onion, garlic, sunchokes and cauliflower to a crockpot. Add the vegetable broth. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the cauliflower is tender.
3. Use an immersion blender to puree the soup directly in the crockpot. Stir in the heavy cream.
4. Proceed with steps 6 and 7 as mentioned in the main instructions.