Sunchoke and Cauliflower Soup Recipe

Name: Sunchoke and Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter, plus 2 teaspoons softened butter; 1 small celery rib, minced; 1/2 small onion, minced; 2 cups chicken stock or low-sodium broth; 3/4 cup whole milk; 1 pound cauliflower, cut into 1-inch florets; 6 ounces sunchokes, peeled and cut into 1-inch pieces; 1 thyme sprig; 1 small garlic clove, minced; Salt; Four 1/4-inch-thick baguette slices, cut on the bias; 1 tablespoon freshly grated Parmigiano-Reggiano cheese; Freshly ground pepper; 1/2 cup sunflower sprouts

Servings: persons

2 tablespoons unsalted butter, plus 2 teaspoons softened butter
1 small celery rib, minced
1/2 small onion, minced
2 cups chicken stock or low-sodium broth
3/4 cup whole milk
1 pound cauliflower, cut into 1-inch florets
6 ounces sunchokes, peeled and cut into 1-inch pieces
1 thyme sprig
1 small garlic clove, minced
Salt
Four 1/4-inch-thick baguette slices, cut on the bias
1 tablespoon freshly grated Parmigiano-Reggiano cheese
Freshly ground pepper
1/2 cup sunflower sprouts

1
In a large saucepan, melt the 2 tablespoons of butter.
2
Add the celery and onion and cook over low heat until softened, about 6 minutes.
3
Add the stock and milk and bring to a simmer over high heat.
4
Add the cauliflower, sunchokes and thyme and bring to a boil.
5
Simmer over low heat until the sunchokes are very tender, about 30 minutes; discard the thyme sprig.
6
Meanwhile, preheat the oven to 350.
7
In a small bowl, mix the 2 teaspoons of softened butter with the garlic and season with salt.
8
Spread the garlic butter on the baguette slices and place on a baking sheet.
9
Sprinkle with the cheese and bake for about 8 minutes, until crisp.
10
Working in batches, puree the soup in a blender until smooth.
11
Return the soup to the saucepan; season with salt and pepper.
12
Ladle into bowls and top with the sprouts.
13
Serve with the cheese toasts.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons unsalted butter, plus 2 teaspoons softened butter, 1 small celery rib, minced, 1/2 small onion, minced, 2 cups chicken stock or low-sodium broth, and more.

Yes, Sunchoke and Cauliflower Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sunchoke and Cauliflower Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions