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Roasted Sunchoke Soup

by Livestrong_Recipes  |  Oct 17, 2018

Roasted Sunchoke Soup
Photo Credit: Arthur Bovino
  1. PREP
  2. 15 m
  • COOK
  • 20 m
  • 35 m

Sunchokes — also known as Canadian artichokes or Jerusalem artichokes — are a sweet, nutty tuber with a taste that’s reminiscent of water chestnuts and, well, artichokes. When roasted they become deliciously creamy. Sunchokes provide digestion-boosting dietary fiber and potassium, which helps reduce stroke risk and lower blood pressure.



  • 6 cups sunchokes (jerusalem artichokes)
  • 2 Baby Red Potatoes
  • 1/2 medium White Onion
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper
  • 3 clove garlic
  • 2 cups Chicken Broth
  • 1/2 medium whole tomato
  • 3 tbsp white vinegar
  • 1/2 tbsp Lemon Juice
  • 1/2 cup Yogurt, Plain
  • 1 tbsp Parsley


1 Preheat oven to 350°F.
2 Lay out a large piece of tinfoil, spray sunchokes, potatoes, onions and garlic with olive oil on the foil, season with salt and pepper, wrap tightly and cook in the oven for 25 minutes.
3 Empty the contents of the foil into a blender, add broth, tomato, vinegar and lemon juice and blend until completely smooth.
4 Serve with a dollop of yogurt and a scattering of fresh mint, parsley or basil.