Summary:

Roasted Sunchoke, Apple, and Onion Soup takes around 45 minutes from beginning to end. This recipe serves 12. For $2.03 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 1g of protein, 14g of fat, and a total of 189 calories. A mixture of sunchokes, onion, apple, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 3 people have tried and liked this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It can be enjoyed any time, but it is especially good for Autumn. Not a lot of people really liked this hor d'oeuvre. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 34%. This score is rather bad. Try Roasted Sunchoke Salad, Sunchoke Soup, and Apple-Sunchoke Salad with Smoked Trout and Cider Vinaigrette for similar recipes.

Dietary Info:

Ingredients:

• 1.5 pounds sunchokes - N/A
• 0.5 onion - $1.19
• 1 apple - $4.00
• 12 servings vegetable stock - $3.29
• 12 servings olive oil - $8.49
• 12 servings s&p - N/A

Instructions:

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