Spiced Sunchoke Soup with Crispy Leeks and Lemon Parsley Oil

Ingredients

• •1 pound sunchokes, scrubbed and diced
• •1 medium yellow onion, diced
• •2 cloves garlic, minced
• •1 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •4 cups vegetable stock
• •1 cup coconut milk
• •2 tablespoons olive oil
• •1 medium leek, thinly sliced
• •1 tablespoon parsley, finely chopped
• •1 teaspoon lemon zest
• •1 tablespoon lemon juice
• •Salt to taste
• •Pepper to taste

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.

2. 2

   Add the minced garlic, ground cumin, and smoked paprika to the pot. Stir for 1-2 minutes, allowing the spices to become fragrant.

3. 3

   Add the diced sunchokes to the pot and season with a pinch of salt and pepper. Stir to coat the sunchokes in the spices.

4. 4

   Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 20-25 minutes, or until the sunchokes are tender.

5. 5

   While the soup is simmering, prepare the crispy leeks. Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the thinly sliced leeks and cook, stirring frequently, until they are golden brown and crispy, about 5-7 minutes. Remove from the skillet and set aside on a paper towel to drain.

6. 6

   In a small bowl, combine the parsley, lemon zest, lemon juice, and a pinch of salt. Stir to create the lemon parsley oil and set it aside.

7. 7

   Once the sunchokes are tender, remove the pot from the heat. Use an immersion blender to purée the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend until smooth. Stir in the coconut milk and adjust seasoning with additional salt and pepper, if needed.

8. 8

   Ladle the soup into bowls and top with crispy leeks. Drizzle with the lemon parsley oil for a bright, zesty finish. Serve immediately and enjoy!