Here's a delicious soup Don created last spring, using Jerusalem artichokes.* "How come I haven't shared the recipe yet" you ask? Good question! My original intention was to include it in my "Best Of The Sunny Raw Kitchen" ebook, except artichokes vanished from the shelves on my local health food store before I was able to take a picture of the soup. Then I guess I got caught in the constant whirlwind of exciting new raw creations and forgot all about it...
Anyhow, we've had the chance to make this soup a number of times in the past year, experimenting with different variations, and it always turns out delish.
* The Jerusalem artichoke, also known as sunchoke, is actually a type of sunflower native to North America. It's tuber is crisp and has a lovely subtle taste reminiscent of water chestnuts: kinda sweet with an earthy-nutty flavor.
The Pilgrim's Soup
Serves 2 to 4
3 or 4 celery stalks
2 green onions
1 sm. zucchini
1 med. Jerusalem artichoke (gives it a slightly sweet and earthy taste...yum!)
handful of parsley
handful of cilantro
1 small tomato
1 tablespoon miso
1 tablespoon tahini
2 cups water
2 cups spinach
Part almond butter, part tahini
Part cuke and part zucchini
We've made it once with left-over sauerkraut juice and water from soaking arame instead of regular water. OMG, was it ever fantastic!
Blend everything until smooth.
Warm up gently on the stove while stirring constantly until lukewarm.
Carmella's Note: No need to peel the artichokes before using it; simply scrub it well under running water and cut off any dark spots.
It Must Be Nice
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