Creamy Spring Vegetable Soup with Sorrel and Sunchokes

A creamy (yet vegan) soup that’s perfect for the very beginning of spring.

Creamy Spring Vegetable Soup with Sorrel, Sunchokes and Roasted Asparagus (Dairy-Free!)

Creamy Spring Vegetable Soup with Sorrel, Sunchokes and Roasted Asparagus (Dairy-Free!)

If you’re not hitting farmer’s markets in your area yet, have faith, you will be soon. Really. And this soup is just the thing to celebrate the very beginning of the season – still a little chilly, cloudy, rainy (or even downright snowy in some regions, I know), but with green shoots of hope juuuust starting to emerge. Hunker down with a dish of this cozy vegan comfort, and start planning your garden. 

Some particulars: If your farmer’s market or local grocer isn’t carrying sorrel yet, other greens will do (think kale, chard, spinach). Some recipes using sunchokes recommend peeling them, which is certainly their prerogative,  but the skin is totally edible and in fact where most of the nutrition resides; scrubbing them well is sufficient for use in this soup. And the asparagus – using longer stalks made for a nicer picture, but in reality, you’ll add more of the stalk into the soup, and just roast the tips.

Creamy Spring Vegetable Soup with Sorrel and Sunchokes
 
Prep time
Cook time
Total time
 
A creamy (but dairy-free) soup that's perfect for the very beginning of spring.
Author:
Recipe type: Soup
Cuisine: Seasonal
Serves: 4-6 servings
Ingredients
  • 3 tablespoons olive oil, divided
  • 1 large onion, diced
  • 1 carrot, diced
  • 2 stalks celery, diced
  • 4 cups vegetable broth
  • 1 pound sunchokes, scrubbed and chopped
  • 1 bunch asparagus, ends trimmed
  • 2 cups sorrel
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
Instructions
  1. Heat 2 tablespoons of the oil in a large soup pot over medium high. Add onion, stir a few minutes to soften slightly, then add carrot and celery. Cook until all are soft and starting to brown. Add vegetable broth and sunchokes, bring to a boil, and then reduce to a simmer.
  2. Cut the trimmed asparagus stalks in half and toss the halves with the tips in remaining tablespoon of olive oil, spreading them out on a baking sheet and seasonging with half the salt and pepper. Add the other asparagus stalk halves to the simmering pot and cook for 45 minutes,
  3. Preheat oven to 400. Roast asparagus tips until just tender, 12 to 15 minutes. Meanwhile, add sorrel to the soup pot and continue cooking another 15, while the asparagus roasts.
  4. Remove asparagus from oven when done. Turn off heat under soup pot and puree, using immersion blender (or small batches in an upright blender if necessary).
  5. Add remaining seasoning, plus more to taste, top each bowl with a handful of asparagus tips.

 

 

Creamy Spring Vegetable Soup with Sorrel and Sunchokes

Creamy (but dairy-free) Spring Vegetable Soup with Sorrel, Sunchokes & Asparagus

— posted by Anne

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