Sunchoke Cauliflower Soup with Quick Parsley Walnut Pesto

This soup is simple and comforting. The sunchoke flavor shines through, but the cauliflower mellows it just slightly. Potatoes or another mild root veggie would do the same thing. The pesto is optional of course, but it adds a nice zing to the soup.

Variations:

• Swap a few potatoes or parsnips for the cauliflower
• Use leeks or shallots in place of the onion
• Omit the optional cream for a vegan soup
• Top with any pesto or bright, herby sauce you have on hand

Serves 4-6

2 tablespoons oil or butter

1 large onion, chopped

1 1/2 lb sunchokes, scrubbed and chopped into 1/2 inch pieces (can be peeled if desired)

1 small-medium head cauliflower (about 1 1/2 lb), roughly chopped

4-6 cloves garlic, minced

2 teaspoons salt, more to taste

1/2 teaspoon black pepper, more to taste

4-5 cups vegetable or chicken stock 

1/2 cup heavy cream (optional, for a richer soup)

Parsley Walnut Pesto:

1/4 cup olive oil

1/4 cup minced fresh parsley

3 tablespoons very finely chopped toasted walnuts

1 1/2 teaspoons fresh lemon juice

1/4 teaspoon salt 

1. In a large stockpot, warm oil or butter over medium heat. Add onion and sauté until beginning to soften, about 10 minutes. Add in sunchokes, cauliflower, garlic, salt and pepper and cook for a few minutes until garlic is fragrant. 

2. Add in broth, bring to a boil and then reduce heat to a simmer. Simmer the soup for about 30 minutes, stirring occasionally, until cauliflower and sunchokes are tender.

3. While soup is simmering, stir together parsley walnut pesto ingredients in a small bowl. Taste and adjust seasoning and set aside.

4. When the vegetables are tender, either puree soup with an immersion blender or puree in batches in a blender or food processor. Be extra cautious with the hot soup while blending. 

5. Once pureed, taste and adjust seasoning and stir in cream if using. Ladle into bowls and top each serving with a dollop of the parsley walnut pesto.