Servings: 4
Serving Size: 1 cup
3 cups vegetable stock
2 cups sun chokes, peeled and rough chopped
1 cup Yukon potato, diced
½ cup yellow onion, chopped
1 tablespoon garlic, chopped
1 teaspoons onion powder
1 teaspoons garlic powder
¾ teaspoons sea salt
½ teaspoon black pepper
Peel the sun chokes and rough chop them. Add the vegetable stock and all ingredients to a pot and bring to a boil. Reduce to a simmer for about 20 minutes, or until sun chokes are thoroughly cooked. Add the soup to a blender, blend until smooth. Reheat the soup and serve hot. Add cornstarch slurry if you think it needs to be thickened.
Per serving: 122 calories, 2 grams fat, 4 grams protein, 21 grams carbohydrates, 2 grams dietary fiber