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.
Creamy Asparagus & Sunchoke Soup
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 6
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
Instructions
-
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.
-
Transfer to a food processor and blend until texture is smooth and creamy. Add fresh ground pepper and serve warm.
Ready to make lasting changes to your eating habits?
Subscribe to Michelle's newsletter for expert nutrition tips, exclusive content, and strategies to nourish your body and mind.
By submitting this form, you are consenting to receive marketing emails from: . You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact