I picked up a huge cauliflower last weekend because it was on the shopping list for the Indian Cooking Masterclass I did with fellow Academy of Culinary Nutrition alumni Geeta Sakhuja. The cauliflower was for aloo gobi (potatoes and cauliflower). The entire meal was sooooo delicious! But I had a lot of cauliflower left, and our stock of homemade soup in the freezer is in the red zone, so I decided the cauliflower was to become soup. Sunchokes have a rich, nutty sweetness and the texture of creamy potatoes when they’re roasted, so I decide to add them too. These two vegetables roasted and combined make for a sweet and mellow Roasted Cauliflower and Sunchoke Soup, perfect for a brisk fall or winter day.


Roasted Cauliflower and Sunchoke Soup


If you know me, you know that I love homemade soups. I especially love the complex flavours of roasted vegetables in soups, like Roasted Garlic, Cauliflower and Bean Soup, Roasted Celeriac and Apple Soup, and Roasted Butternut Squash Soup with Caramelized Onions. So why not add roasted cauliflower and sunchokes to that list?


Roasted Cauliflower and Sunchoke Soup


Cauliflower and sunchokes make a winning combination. These two co-stars shine equally bright in this thick and delicious roasted soup. While everyone is familiar with cauliflower, sunchokes may be a new kid in town for some. Sunchokes are also called Jerusalem artichokes, sunroot or earth apple. They are a tuber, and one of my favourite root vegetables to roast. They kind of look like ginger root, although the sunchokes I buy from my local farmers Courtney and Adam at Olde Furrow Farm have a gorgeous burgundy skin color with the same off-white flesh.


Roasted Cauliflower and Sunchoke Soup

Health benefits of sunchokes (Jerusalem artichokes)


sunchokes, also called Jerusalem artichokes

Sunchokes (Jerusalem artichokes)


So, the next time you’re visiting or ordering from your local farmers market, include sunchokes and cauliflower in your basket and make yourself a pot of soul warming Roasted Cauliflower and Sunchoke Soup. Be sure to tag me on Facebook or Instagram so I can see your Roasted Cauliflower and Sunchoke Soup. 


Roasted Cauliflower and Sunchoke Soup

Roasted cauliflower and sunchokes together make for a sweet and mellow soup, perfect for a brisk fall or winter day.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Soup
Servings 6


  • 4 cups cauliflower florets
  • 4 cups sunchokes cut in half (about 1lb)
  • 2 tablespoons olive oil divided
  • ¼ tsp salt omit if vegetable stock contains salt
  • 1 onion diced
  • 1 clove garlic minced
  • 4 cups vegetable stock
  • ¼ cup lemon juice
  • 1 tablespoon fresh thyme
  • Pepper to taste
  • 1-2 cups water, as needed to thin out soup


  • Preheat oven to 400°. Cover baking sheet with parchment paper.
  • Toss cauliflower florets and sunchokes in 1 tablespoon olive oil. Place on parchment lined baking sheet. Sprinkle with salt if adding. Roast for 20-25 minutes, until vegetables are fork tender.
  • Heat 1 tablespoon olive oil in large saucepan. Add diced onion and sauté until onion becomes translucent, about five minutes. Add garlic and sauté an additional 2 minutes.
  • Add roasted vegetables and vegetable stock to the saucepan. Bring to boil. Reduce heat and simmer for 10 minutes. Blend the soup in two batches in a blender, being cautious to avoid hot soup splashing.
  • Return soup to pot. Add lemon juice, thyme and pepper and stir. Simmer for 5 minutes.
Keyword cauliflower, dairy free soup, Jerusalem artichokes, plantbased, sunchokes, vegetarian soup