A hearty soup perfect for cool autumn evenings.
Prep time: 15m | Cook time: 45m | Total time: 1h | Serves 6
2 T. coconut oil
1 medium white onion, diced
2 cloves garlic, minced
2 lbs. yukon gold potatoes, peeled and chopped
1/2 lb. parsnips, peeled and chopped
1/2 lb. sunchokes (aka Jerusalem artichoke), peeled and chopped
7 c. water or vegetable broth
Salt to taste
1 T. ghee (or coconut oil)
2 shallots, finely diced
1/2 lb. brussels sprouts, shredded*
Heat coconut oil in a large soup pot over medium heat, and add onion and garlic. Saute until onion is soft and translucent, about 8 minutes.
Add potatoes, parsnips, sunchokes and water/broth, and bring heat to high and cook until soup boils. Reduce heat to a simmer, cover the pot and cook for 25-35 minutes, until vegetables can be pierced easily with a fork. While soup cooks, heat ghee in a medium-sized skillet over medium-high flame, add shallots and brussels sprouts, and cook (stirring often) for 6-8 minutes, until shallots are slightly crispy. Turn off heat and set the skillet aside.
Use an immersion blender to puree soup (or carefully transfer to a blender and puree in batches, returning finished soup to original pot). Add salt to taste. Keep warm over a low flame until ready to serve.
Ladle each serving into a bowl, and top with a spoonful of shallots and brussels sprouts.
To shred brussels sprouts: Cut each sprout lengthwise in half (through the stem). Then slice thinly starting at end opposite stem, working your way to the stem. Discard stems.