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How this works
Servings: 4
Ingredients
- 6 cups Onion broth
- 1 pound sunchokes, peeled and quartered
- 1 pound celery root, peeled and chopped
- 1 sweet potato, scrubbed and diced
- 1 teaspoon safflower oil or avocado oil, and more to toss
- Pinch of salt
- 1 bunch scallions, chopped, keeping the green and white parts separated
- 2 garlic cloves, crushed and minced
- 1 teaspoon matcha powder
- 1 teaspoon coriander powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon black pepper
- 1 tablespoon Homemade butter
- 1 tablespoon fresh lemon juice (about 1/2 lemon)
- 1 avocado, chopped
Pepita Garnish:
- 1/4 cup pepitas, and more for garnishing
- 1/2 teaspoon avocado oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon rubbed sage
- Black pepper, cracked, for serving
- Scallions, sliced, for serving
Instructions
- Preheat oven to 425°F.
- Heat the Onion Broth in a soup pot, covered, over medium heat for 5to 6 minutes.
- Toss the sunchokes, celery root, and sweet potato in the safflower oil and season with pinch of salt. Spread onto a baking sheet and roast for 30 to 40 minutes.
- Reduce the heat of the Onion Broth to low and simmer, covered, simmering until the root vegetables are done.
- Remove the root vegetables from the oven, add to the pot with the simmering broth, and continue to simmer, covered, for 15 more minutes.
- Meanwhile, reduce the oven temperature to 350°F and make the pepita garnish.
- Toss the pepitas with the avocado oil, smoked paprika, salt, and rubbed sage. Spread onto a baking sheet and toast for 10 minutes, or until dry.
- During the broth’s last 5 minutes of cooking, add the white parts of the scallions, garlic, matcha powder, coriander, celery salt, tarragon, black pepper, and 1/2 tablespoon Homemade Butter, then add the lemon juice and avocado.
- Using an immersion blender, blend the soup until even and smooth. Add the remaining 1/2 tablespoon butter for an extra rich and creamy taste, if desired.
- Divide the soup among bowls and top each serving with the pepita garnish, black pepper, and green parts of the scallions.
Notes
Excerpted from Plant-Based Gourmet. By Suzi Gerber, Apollo Publishers, 202o. Photo credit: Tina Picz-Devoe Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
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