Sunchoke and Cauliflower Soup Recipe

Author: Ian Schnoebelen

Nutrition

Cal/Serving: 253
Daily Value: 13%
Servings: 4

Balanced
Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat12g19%
Saturated7g35%
Trans0g0%
Carbs27g9%
Fiber4g15%
Sugars12g0%
Protein10g20%
Cholesterol33mg11%
Sodium312mg13%
Calcium131mg13%
Magnesium42mg10%
Potassium783mg22%
Iron3mg15%
Zinc1mg7%
Phosphorus198mg28%
Vitamin A414IU8%
Vitamin C59mg98%
Thiamin (B1)0mg17%
Riboflavin (B2)0mg19%
Niacin (B3)4mg18%
Vitamin B60mg18%
Folic Acid (B9)102µg26%
Vitamin B120µg4%
Vitamin D1µg0%
Vitamin E1mg3%
Vitamin K23µg29%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Sunchoke and Cauliflower Soup

INGREDIENTS

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

Recipe Details

Prep
Cook
Total Time
Servings 4 servings