Are you ready to up your soup game this fall? If so, you are at the right place, because we are making sunchoke soup. This vegetarian and gluten-free sunchoke soup is easy to make and ready in less than an hour.
1 Place the sunchokes in a colander and rinse under running water. Using a kitchen brush, lightly brush them to get rid of the soil on them, if there is any. Cut into 1-inch cubes and set aside.
2 Heat butter in a large Dutch oven (or any heavy bottom pan) in medium heat. Add in the onion and celery. Cook, stirring frequently, until softened, 5-7 minutes.
3 Add in the salt, pepper, stock, water, and sunchokes. Give it a stir. Bring it to a boil. Turn down the heat and let it simmer for 45-50 minutes or until sunchokes are easily pierced when inserted with a knife.
4 In a blender, puree the soup in 2 batches until smooth. Return the soup to the pan and reheat over medium heat.
5 Taste for seasoning and add in if necessary.
6 Ladle into bowls. If prefered, top each bowl with kale chips and sesame seeds.
