Sunchoke Soup with Saffron and Thyme

Ingredients

• 2 tablespoon(s) olive oil
• 2 unit(s) onion(s) chopped
• 3 clove(s) garlic chopped
• 12 ounce(s) sunchokes scrubbed and coarsely chopped
• 12 ounce(s) carrot(s) scrubbed and coarsely chopped
• 1.2 quart(s) vegetable stock hot
• 1 tablespoon(s) thyme fresh, chopped
• 1 pinch saffron 3-4 strands
• 0.5 unit(s) lemon(s) juice of half a lemon

Directions

1. Heat oil in a large pan over medium heat, add the onions and cook for 5-10 minutes or until soft and translucent. Add the garlic and cook for another 30 seconds or until fragrant. Stir in the artichokes, carrots, and a little salt, then cover with a lid and sweat, stirring frequently, for 10-15 minutes or until vegetables are softened.
2. Add the stock, thyme, and saffron, bring to a boil, then lower the heat to a simmer and cook for 20 minutes or until vegetables are thoroughly soft. Cool briefly, then process until smooth in a blender. Stir in lemon juice and season to taste with salt and pepper. Serve with a drizzle of olive oil on top.

Notes

Tags

• juli
• soup
• vegetarian
• whole 30

Time

Yield