Go Back
Print
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.