Creamy Spring Vegetable Soup with Sorrel and Sunchokes
Recipe type: Soup
Cuisine: Seasonal
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
A creamy (but dairy-free) soup that's perfect for the very beginning of spring.
  • 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
  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.
Recipe by Healthy Family Recipes at