Creamy Asparagus & Sunchoke Soup

Author:

Asparagus is my favorite crop of the spring season, and I’m always looking for ways to get creative with how I serve it. This creamy soup is dairy free and absolutely delicious! Sunchokes, always known as Jerusalem artichokes, are high in fiber and great for digestive health.

Ingredients:
1 Tablespoon olive oil
1 leek, rinsed and chopped (white and light green parts only)
3 sunchokes, scrubbed and chopped into small pieces
1 bunch asparagus, washed and chopped into 1” pieces
4 cups mushroom broth
1 cup water
1/3 cup rolled oats
½ teaspoon salt
¼ teaspoon ground pepper

Recipe:

1. Heat oil in large pot.
2. Add leeks and sauté until soft.
3. Add sunchokes and asparagus and sauté for about 2-3 minutes.
4. Add mushroom broth, water, oats and salt. Bring to a boil, reduce heat to medium and simmer for 15-20 minutes.
5. Transfer to a food processor and blend until texture is smooth and creamy.
6. Add fresh ground pepper and serve warm.