I'm not normally an raw apple person but the ones in my last two boxes have been fantastic. I am also happy about the yams this week because we just love them. I am amazed at how much longer your leafy greens stay fresh in my fridge once I wash, dry and put in a plastic bag. The produce in the grocery store is so wet they go bad very quickly. It's been a great experience, thank you.
3 1/2 cups scrubbed and peeled sunchokes, cut into 1″ pieces
3 cloves of garlic
1 medium yellow onion, cut into 1″ pieces
4 large shallots, thinly sliced
2 tablespoons grape seed oil
2 tablespoons coconut oil
1 1/2 cups almond milk (unsweetened)
1 1/2 cups low sodium vegetable broth
1/2 + teaspoons sea salt
fresh thyme for garnish
Preheat oven to 375 degrees.
Thoroughly clean sunchokes, use a paring knife to peel off the skins.
On a large baking sheet combine onion, garlic cloves and sunchokes. Sprinkle with a couple hearty pinches of sea salt. Toss vegetables in 2 tablespoons of grape seed oil and cook for 15- 20 minutes or until sunchokes can be easily pierced with a fork.
While vegetables are roasting combine shallots and coconut oil in a nonstick pan. Heat over very low heat, stirring every 7 minutes, until browned and slightly crispy. The trick to the best caramelized shallots is to cook over the lowest possible heat! If cooking with an electric oven consider using a flame deflector.
In a medium soup pot combine roasted vegetables, almond milk, vegetable broth and sea salt. Bring to a low boil and cook for 3-5 minutes, until sunchokes are easily crushed with a fork.
Transfer soup to a blender and blend until creamy. Add more sea salt to taste.
Garnish soup with caramelized shallots and thyme. Serve immediately!
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