Creamy sunchoke-potato soup

It’s getting colder out, so soup is in again! Soup is easily made from scratch, it’s budget friendly, nutritious and filling, and there really is no reason not to have soup once in a while. It’s also a great way to sneak in veggies that the kids would normally pass on.

This vegan soup is made from a base of sunchokes. Sunchokes are little vitamin bombs, they are great for your blood sugar and have a nutty flavor that I absolutely love. My kids aren’t always thrilled when soup is on the menu (after all, it isn’t pizza), so I try to make it a little more kid friendly by serving it with some whole grain bread, whole grain pasta, coconut cream, parsley or other toppings that they like. Toppings make everything better, so a little extra effort goes a long way!

Ingredients: (Serves 4 people and makes enough for 2 dinners in our house)

300 grams of peeled and diced sunchokes

300 grams of peeled and diced potatoes

1 large, diced onion

2 tsp bouillon powder

Salt and pepper to taste

Directions:

Add all the ingredients to a large pot and cover with water. Let it simmer for about 30 minutes and blend. I personally like the soup as is, but if you want, you can add a little coconut cream or coconut milk.

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