Creamy Asparagus & Sunchoke Soup

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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.

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Creamy Asparagus & Sunchoke Soup
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Servings: 6
Author: Michelle Babb MS, RD, CD
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
  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.
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