Roasted Sunchoke, Apple, and Onion Soup

Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian hor d'oeuvre? Roasted Sunchoke, Apple, and Onion Soup could be an awesome recipe to try. This recipe serves 12 and costs $2.03 per serving. One portion of this dish contains approximately 1g of protein, 14g of fat, and a total of 189 calories. 3 people found this recipe to be scrumptious and satisfying. This recipe from Foodista requires sunchokes, olive oil, apple, and s&p. It can be enjoyed any time, but it is especially good for Winter. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 27%, which is rather bad. If you like this recipe, take a look at these similar recipes: Celery, Sunchoke, And Green Apple Salad With Walnuts And Mustar, Apple-Sunchoke Salad with Smoked Trout and Cider Vinaigrette, and Sunchoke and Cauliflower Soup.

Servings: 12

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 1/2 pounds Peeled Sunchokes

1/2 Large Sweet Onion

1 Apple

Vegetable Stock

Olive Oil

S&P

Equipment:

oven

frying pan

kitchen timer

blender

Cooking instruction summary:

Preheat oven to 400 degrees Peel sunchokes (best you can but don't obsess) and cut into die-sized pieces Large dice onion Slice apple in half lengthwise and core Toss all three in olive oil and place on a sheet pan on the bottom rack Set timer for 20 mins and then shake pan After that, shake and check more frequently Remove apples when soft and let cool then peel Leave sunchokes and onion in until some of the onion start to char Add roasted vegetables to 4 cups liquid (stock) Heat until sunchokes are soft; they may already be from the roasting Puree in blender

 

Step by step:


1. Preheat oven to 400 degrees

2. Peel sunchokes (best you can but don't obsess) and cut into die-sized pieces

3. Large dice onion

4. Slice apple in half lengthwise and core

5. Toss all three in olive oil and place on a sheet pan on the bottom rack

6. Set timer for 20 mins and then shake pan

7. After that, shake and check more frequently

8. Remove apples when soft and let cool then peel

9. Leave sunchokes and onion in until some of the onion start to char

10. Add roasted vegetables to 4 cups liquid (stock)

11. Heat until sunchokes are soft; they may already be from the roasting

12. Puree in blender


Nutrition Information:

Quickview
189 Calories
1g Protein
14g Total Fat
16g Carbs
1% Health Score
Limit These
Calories
189k
9%

Fat
14g
22%

  Saturated Fat
1g
12%

Carbohydrates
16g
5%

  Sugar
9g
11%

Cholesterol
0.0mg
0%

Sodium
1137mg
49%

Get Enough Of These
Protein
1g
3%

Vitamin E
2mg
14%

Iron
2mg
11%

Vitamin A
520IU
10%

Vitamin K
8µg
8%

Vitamin B1
0.12mg
8%

Potassium
276mg
8%

Fiber
1g
6%

Phosphorus
49mg
5%

Copper
0.09mg
5%

Vitamin C
3mg
4%

Vitamin B3
0.77mg
4%

Vitamin B6
0.07mg
3%

Magnesium
11mg
3%

Folate
11µg
3%

Manganese
0.05mg
3%

Vitamin B5
0.25mg
2%

Vitamin B2
0.04mg
2%

Calcium
11mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Spaghettini with Roasted Tomatoes, Fresh Basil, and Toasted Garlic Breadcrumbs
Grilled Salad Pizza
White Chocolate Fudge
Pumpkin Cinnamon Swirl Bread
Paleo Banana Bread Chocolate Truffles
Goat Cheese Stuffed Cherry Peppers
Buddha's Delight (Jai)
Grilled Romaine Hearts with Buttermilk-Dill Dressing
Sex in a Pan
Healthy Spinach Lasagna Rolls
Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

Popular Recipes
Buffalo Chicken Pizza

Bellalimento

Creamy Lemon-Pepper Orzo with Grilled Chicken

Foodnetwork

PB2 Slow Cooker Thai Chicken

Shrinking Kitchen

Shrimp, Pea and Radish Salad with Herb Yogurt Dressing

foodista.com

Paleo Thanksgiving | Butternut Squash with Maple

Confessions of an Over Worked Mom