- 1 tablespoon extra virgin olive oil
- ½ cup sweet onions, 1/2″ dice
- 1 tablespoon fresh garlic, peeled and minced
- ¼ teaspoon tumeric
- ¼ teaspoon dried oregano
- ¼ teaspoon smoked paprika
- 1 teaspoon lemon rind, minced
- 3 cups suchokes, scrubbed, gently peeled – about 1 1/4 lbs.
- 3 cups chicken broth, or vegetable broth
- 2 small zucchinis, cut 1/3″ cubes, about 1 /14 cups*
- 1 ½ cups fresh spinach, cleaned and dried
- 2 tablespoons fresh lemon juice
- ¼ teaspoon sea salt, or to taste
Gently peel the sunchokes and cut them into a 1/3″ dice. Place in a bowl of cold water with a squeeze of lemon so they do not discolor. Set aside. In a heavy soup pot heat the oil over low – moderate heat. Add the onion and garlic and saute for 3 minutes until softened but not colored. Add the tumeric, oregano, smoked paprika and lemon rind, stir. Drain the sunchokes, and add them to the pot. Stir for a few minutes to flavor them, but do not color. Add the chicken stock and bring all to a boil. Cover and reduce to a simmer; cook 10 minutes. Add the diced zucchini, cover and cook at a simmer just 5 minutes. Check the sunchokes, making sure they are tender (this will depend on the size of the dice). Remove pot from the stove. Carefully ladle half of the vegetables and broth into a blender. Add the fresh spinach, lemon juice and salt. Blend one minute and very smooth. Will be a beautiful emerald green color. Add back to the pot and serve immediately.
* Look for asian zucchini which is light to medium green in color.
Serve immediately to preserve the pretty green color. As the soup reheats, the color will dull.