Creamy Asparagus & Sunchoke Soup

Author: on

Recipe Category: Soup

Recipe Tag: Dairy Free, Vegetarian, Vegan, Low Glycemic

  • Prep Time

    10 Minutes

  • Cooking Time

    25 Minutes

  • Total Time

    35 Minutes

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, also known as Jerusalem artichokes, are high in fiber and great for digestive health. 


  • 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


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

Makes 6 servings