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Lemon Sunchoke and Parsnip Soup


  • 1 tbsp oil
  • 4 cloves of garlic chopped
  • 1 white part of leek chopped
  • 6 sunchokes peeled, medium diced
  • 4 parsnips peeled, medium diced
  • ½ butternut squash peeled and medium diced
  • 1 kohlrabi peeled and medium diced
  • 32 oz vegetable stock
  • 1 cup 1% milk
  • 3 tbsp fresh squeezed lemon juice
  • 2 tbsp grated parmesan
  • 1 sprig of rosemary chopped
  • 6 basil leaves chopped
  • Kosher salt
  • Fresh cracked black pepper


Add oil and root vegetables to pot and saute on medium high heat for 5 minutes or until vegetables start to get soft. Add garlic and saute for 1 minuteAdd vegetable stock and bring to a simmer.  Let simmer for 20 minutes. Add milk, lemon juice, parmesan, fresh herbs, salt and pepper and the puree using a hand mixer or a food processor.Garnish with baked squash seeds from your butternut squash

B.O. customer John Orthmann!

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