40+ Vegan Thanksgiving Recipes: Sunchoke Soup & More
This rich and creamy soup has a silky texture with plenty of flavour thanks to a bit of miso and a zingy cilantro pesto. Plus enjoy 40 more vegan Thanksgiving recipes above!
Equipment
- High Speed Blender
Ingredients
Soup
- 1 pound sunchokes peeled and chopped into cubes
- ½ pound cauliflower chopped
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic skin on
- ½ cup cashews soaked for 4 hours
- 1 tablespoon shiro (white) miso
- ½ teaspoon ground cumin
- ½ teaspoon dried thyme
- 1 quart low sodium vegetable stock
- salt and pepper to taste
Pesto
- 1 cup cilantro lightly packed
- ¼ cup raw almonds
- ¼ cup extra virgin olive oil
- ½ jalapeño pepper seeded and chopped
- 1 tablespoon freshly squeezed lemon juice
- zest of half a lemon
- ½ teaspoon salt
Instructions
- Preheat the oven to 400 degrees F (200 C). Prepare a rimmed baking sheet with parchment.
- Place sunchokes, cauliflower and garlic cloves and drizzle with olive oil, salt and pepper. Toss gently to coat.
- Roast 25-30 minutes until cauliflower is golden at edges, watching carefully after 15 minutes so the garlic cloves don’t overcook. Take them out early if you need to.
- Meanwhile, prepare the pesto: add cilantro, almonds, jalapeño, lemon juice, zest and salt to a food processor and pulse until it is finely chopped. Then drizzle in oil with processor running. Taste and adjust salt and pepper as needed.
- When vegetables are roasted, carefully squeeze garlic out of skins and add to a high-speed blender. Add cauliflower and sunchokes to blender with cashews and enough stock to cover and blend until smooth.
- Pour soup mixture into a medium pot over medium low heat. Stir in remaining stock, miso, thyme and cumin. Warm and season to taste.
- Divide soup among bowls and swirl in a spoonful of pesto.
Notes
The soup and pesto will keep well, separately, for 3-4 days in the fridge so they are easily made ahead!