Sunchoke-Celery Root Soup
Photo Credit: Tina Picz-Devoe 

Sunchoke-Celery Root Soup

Sunchokes and celeriac are my favorite root vegetables, and this soup has them dancing together on your tongue.

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Sunchoke-Celery Root Soup

Sunchoke-Celery Root Soup

Sunchokes and celeriac are my favorite root vegetables, and this soup has them dancing together on your tongue.
Course: Dinner
Keyword: sunchokes, vegan soup, winter soup
Servings: 4
Author: Suzi Gerber


  • 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


  • 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.


plant based gourmetExcerpted 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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