Sunchokes, also known as Jerusalem artichokes, are hearty winter root vegetables with a jicama-like texture and a nutty, sweet flavor. I first discovered sunchokes at the winter farmers market when I was living in DC, and since then this dish has become my winter go-to on a chilly day. When it’s cold cold cooold outside, eating warming foods to help balance vata is important – especially for vata types like myself. Read more about what it means to balance doshas here. And because of sunchokes high mineral content, a warming watery soup of it is wonderful for decreases vata in the body/mind.
I love how simple this soup is, and how it’s a great base for cooking in a variety of greens. This can be served over brown rice, quinoa or millet for a heartier meal.
1 onion, chopped
1 bulb fennel, trimmed and chopped
2-3 tbsp olive oil
2 lbs sunchokes, peeled & chopped
6-8 cups vegan vegetable stock (or water)
2 tbsp lemon zest
1 lemon, juiced
¼ tsp sea salt
cracked black pepper, to taste
handful lacinato kale, chiffonade (collard greens, spinach, or greens of your choice)
In a saucepan with olive oil, caramelize the onion and fennel with a sprinkling of salt. Add in the chopped sunchokes and cook for 5 minutes to soften. Pour in the vegetable stock or water, cover pan and allow to simmer on medium low heat for 20-30 minutes or until sunchokes are soft. Transfer to a food processor or blender and puree until creamy. Garnish with chiffonade cut greens like kale, collards or spinach. For a heartier meal, serve over gluten-free grains like brown rice, quinoa or millet.
Note: Sunchokes are a bit difficult to peel, but worth the effort for the smoother flavor!
Makes 4-6 servings
Decreases Vata (-)
Decreases Pitta (-)
Increases Kapha (+)
The starchiness of sunchokes increase kapha, however it can be eaten in moderation with ginger or cayenne added to help promote smoother digestion.