I’ve spent the last several months on high alert and off my feet, but now that things have settled and the pregnancy is stable and proceeding nicely, I’ve been more active in the kitchen once again. Being in the third trimester however, 30 weeks today to be exact, it means that I’m a lot slower on my feet and my body tires out more easily than usual, especially after several months of inactivity. So I’m limiting the kitchen experiments and sticking to tried and true recipes and/or quick and fool proof methods that are guaranteed to yield positive results on the first try.
Creamy soups fall perfectly into this category. Even if you’ve never made that specific combination before, it’s really difficult to mess it up as long as you chose vegetables and ingredients that normally work well together and all you have to do is cook them, blend them, season them and voilà, dinner is served in no time. So, we’ve been having a lot of creamy soups around here lately, tried and true combinations like this, this and this, or new ones like this delicious creamy, light, yet filling and satisfying Sunchoke, Leek and Potato Soup.
There’s nothing like a good soup after a long day, something you can warm up to this time of year, even if winter seems to be elusive in some parts of the world these days. But let’s face it, regardless of the weather, it’s hard to beat a good hearty bowl of soup.
Like many of my favourite recipes, this one was born without a lot of fuss. My father in law was in town unexpectedly and was coming over for dinner. After a quick pantry and refrigerator survey I found some sunchokes that were begging to be used. They weren’t enough left to make a meal out of as a I had roasted most of them already, but coupled with leeks and potatoes I thought, I bet they’d make a great creamy soup. Leek and potato is an age old soup combination and the sunchokes here really brighten things up with their distinct flavour. I also topped it with roasted pepitas and brown lentils for some crunch and an added nutritional punch.
Sunchokes, also known as Jerusalem Artichokes and Topinambur are tubers from the sunflower family. They have a potato like texture, but are much less starchy and have a sweeter, nuttier flavour. They are suprisingly nutrient dense and are rich in iron (42% of the recommended daily intake per 100g), potassium and B vitamins. This tuber is also know to build blood, lower blood pressure and cholestero and keep you regular due to their dietary fiber content, which also promotes friendly gut flora.
I highly recommend adding this delicious tuber to your vegetable round up. It makes a great substitute for potatoes when roasted, can be cubed and added to chunky soups or pureed as you see here to add flavour and nutritional depth to a cream soup.
Creamy Sunchoke, Leek and Potato Soup
Recipe & Potography by Nissrine @ Harmony à la Carte
This creamy sunchoke, leek and potato soup is rich in flavour, deliciously satisfying and satiating yet light. It makes a perfect winter warmer any night of the week as the main course accompanied by crusty bread or as a starter to a more elaborate meal, especially for the holidays, as you can double, triple or quadruple the recipe to feed a crowd without much thought, it’s really forgiving.
- 1 Stalk Leeks, white and green parts
- 4-5 Small-Medium Yellow Potatoes, peeled & cubed
- 250 g Sunchokes (about 1 1/2 Cups peeled & cubed)
- 4 Cups Filtered Water/Homemade Vegetable Broth, use as required
- Extra Virgin Olive Oil or Coconut Oil (optional for sauteeing leeks, for oil free use water or vegetable broth)
- Sea Salt, to taste
- Herbamare (or your favourite seasoning mix), to taste
- Fresh Ground Black Pepper, to serve
Optional Topping Ideas:
- Crispy Seasoned Lentils – use al dente cooked black lentils, season with salt, pepper, paprika or other seasonings of choice and roast in the oven on a parchment paper lined baking sheet at 180C until crispy, about 10 minutes
- Dry toast raw pumpkin seeds/pepitas or sunflower seeds in a pan with Herbamare or sea salt until they puff up
- Sumac Roasted Chickpeas – rub cooked chickpeas with a bit of coconut oil, season with sea salt and sumac and roast in the oven on a parchment paper lined baking sheet at 200 C until crispy, about 25 minutes
- Crispy Tuscan Kale Chips – remove stems and ribs from kale to produce long strips with the leaves. rub with a bit of coconut oil and sprinkle with Herbamare or sea salt and other spices as desired. Place in a single layer on parchment paper lined baking sheet, being careful not to crowd them. Bake at 200 C until crispy, about 15-20 minutes, watching carefully not to burn them.
- Wash and slice leek stalk into thin rounds. Sautee in oil, broth or water with a pinch of salt until wilted.
- Add washed, peeled and cubed potatoes and sunchokes and stir through to mix it all together. Add another pinch of salt.
- Add filtered water and/or broth as required (you want to make sure the vegetables are fully covered, but you don’t want to add too much at this stage, you can always add more later to thin it out), and bring to a boil. Once you have a good boil going, reduce heat to low, cover and simmer for 45 minutes.
- After 45 minutes, remove from heat, uncover and let the temperature come down a for a minute or two, then puree to a smooth consistency using an immersion blender or transfer to an upright blender and blend until smooth, add a little more water/broth if necessary to achieve desired consistency. If using an upright blender, transfer soup back to the pot once it is blended.
- Cover and place back on the burner over low heat and warm to desired temperature prior to serving.
- Serve with fresh ground black pepper and any of the above optional toppings.