Spinach Artichoke Soup with Roasted Jerusalem Artichokes

Spinach Artichoke Soup with Roasted Jerusalem Artichokes

Amy No Comment
Soups

 

As Winter makes its exit, Spring is nearing, which brings a fresh new season of vibrant greens, including some of my all-time favorites, Spinach and Artichokes! And while they’re in no way related to the artichoke, or Jerusalem for that matter, we are nearing the end of the Jerusalem Artichoke (also known as sunchokes) season.

This delicious root vegetable is rarely used, and definitely under-appreciated. Jerusalem artichokes support gut health, and are a great source of potassium and iron. But most importantly, they taste delicious, especially when roasted (in bacon fat! Shhh, don’t tell!)

I love these small windows of time where different energies and foods of the seasons meet and overlap for a brief period. It’s in these moments of transition that I seem to make my biggest strides toward personal growth and expansion. As soon as we are pushed even slightly out of the bounds of our comfort zone, we can see things from a clearer perspective.

So as we move into the season of new life and renewal of energy, enjoy all of those abundant greens that are showing up! This soup brings the warmth, comfort, and grounded sunchokes of Winter to meet Spring’s new bright green energy in the form of spinach and artichokes.

image link: Spinach Artichoke Soup with Roasted Jerusalem Artichokes

Spinach Artichoke Soup with Roasted Jerusalem Artichokes

(Adapted from the Food Network Magazine) (Difficulty-Easy; Serves 4-6)

Ingredients

  • 2 Tbsp olive oil, ghee, or organic butter
  • 1 organic leek (white and light green parts only), halved, thinly sliced and well rinsed
  • 1 stalk organic celery, chopped
  • 1 1/2 tsp chopped fresh thyme
  • 1 clove garlic, crushed
  • 2 Tbsp arrowroot powder
  • 3 c low-sodium organic chicken broth (make your own at home!)
  • 12-ounces frozen artichoke hearts, thawed
  • 1 bay leaf
  • Zest of 1/2 lemon (removed with a vegetable peeler)
  • 1/2 c organic half and half (optional)
  • 3 ounces organic baby spinach
  • 1 c fresh organic parsley
  • 1/4 c organic Greek yogurt, plus more for garnish
  • 1/2 lb Jerusalem artichokes or sunchokes, rinsed and thinly sliced
  • 2 Tbsp fat of choice (I got indulgent and used bacon fat!!)
  • salt and freshly ground pepper

Instructions

Roast the Jerusalem Artichokes: Preheat the oven to 400°F. Toss the thinly sliced sunchokes with 2 Tablespoons of olive oil, melted butter, or for an added flavor element, bacon fat! Season with salt and pepper, and scatter on a baking tray lined with parchment paper.  Place in the oven and roast until golden brown, about 20-30 minutes, flipping with a spatula half-way through. Remove from the oven and set aside.

image link: Enjoy all the flavors of spring with this fresh Spinach Artichoke Soup topped with Roasted Jerusalem Artichokes

Meanwhile, Make the Soup: Melt the oil (or preferred fat)in a medium Dutch oven or stock pot over medium heat. Add the leek and celery; season with salt and pepper. Cook, stirring occasionally, until the leeks are wilted, about 5 minutes. Add the thyme and garlic, then sprinkle in the arrowroot powder. Cook, stirring, until the vegetables are coated with arrowroot, 1 to 2 minutes.

Add the chicken broth, artichokes, bay leaf and lemon zest to the pot and bring to a simmer. Cook until the vegetables are tender, 8 to 10 minutes. Stir in 1/2 cup half and half if using, and the spinach; cook until the spinach is wilted, about 4 minutes. Remove the bay leaf and lemon zest.

Working in small batches, transfer the soup to a blender and puree with the parsley and 1/4 cup Greek yogurt until smooth. Return to the pot, season with salt and reheat.

Serve the soup with a dollop of Greek yogurt, roasted Jerusalem artichokes, and freshly cracked black pepper.

image link: Spinach Artichoke Soup with Roasted Sunchokes is the perfect meal to help you transition from Winter to Spring

image link: I love the bright green color, and fresh taste contrasted with the earthy, nutty roasted Jerusalem artichokes in this soup!

 

image link: Spinach Artichoke soup with Roasted Jerusalem Artichokes and Greek yogurt...hello Spring!

 

Spinach Artichoke Soup with Roasted Sunchokes

By Amy Published: March 7, 2016

  • Yield: 4-6 Servings
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins

  As Winter makes its exit, Spring is nearing, which brings a fresh new season of vibrant greens, including some of my …

Ingredients

Instructions

  1. Roast the Jerusalem Artichokes: Preheat the oven to 400°F. Toss the thinly sliced sunchokes with 2 Tablespoons of olive oil, melted butter, or for an added flavor element, bacon fat! Season with salt and pepper, and scatter on a baking tray lined with parchment paper.
  2. Place in the oven and roast until golden brown, about 20-30 minutes, flipping with a spatula half-way through. Remove from the oven and set aside.
  3. Meanwhile, Make the Soup: Melt the oil (or preferred fat)in a medium Dutch oven or stock pot over medium heat. Add the leek and celery; season with salt and pepper. Cook, stirring occasionally, until the leeks are wilted, about 5 minutes.
  4. Add the thyme and garlic, then sprinkle in the arrowroot powder. Cook, stirring, until the vegetables are coated with arrowroot, 1 to 2 minutes.
  5. Add the chicken broth, artichokes, bay leaf and lemon zest to the pot and bring to a simmer. Cook until the vegetables are tender, 8 to 10 minutes. Stir in 1/2 cup half and half if using, and the spinach; cook until the spinach is wilted, about 4 minutes. Remove the bay leaf and lemon zest.
  6. Working in small batches, transfer the soup to a blender and puree with the parsley and 1/4 cup Greek yogurt until smooth. Return to the pot, season with salt and reheat.
  7. Serve the soup with a dollop of Greek yogurt, roasted Jerusalem artichokes, and freshly cracked black pepper.

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