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Vegan Sunchoke Broccoli Kale Soup

Our latest favorite is this sunchoke soup.

The idea came from using the broccoli stems left from stir-frying only the florets (looked prettier on the plate), and the kale stems from kale chips.

This soup is super high in fiber, healthy and delicious!

There is the addition of Remy Martin XO because I love the flavors and aromas of it in cooking, even though I never drink it straight.

Give it a try!



1 lb. sunchoke, peel and cut them into small chunks

4 broccoli stems, remove tough outer skin and cut into small chunks

7 kale stems (roughly), cut into 1 inch segments

1 shallot – depending on size (mine was super big, about 2 inch by 1 inch clove; if they are small, use multiple), thinly sliced

1 cup vegetable broth (chicken broth for non-vegan)

1/2 cup Soy milk°

2 1/4 cup Water

1 tsp Remy Martin XO*

1 tbsp. Olive oil^

salt and pepper to taste



Heat oil in a pot

Sweat shallots over medium heat

Once the shallots are cooked, turn up to high heat and add sunchoke, broccoli and kale stems, stir frequently


Once the vegetables start browning, add XO and stir fry more

When the vegetables brown further, add 1/4 cup of broth, stir

Once the vegetables brown further, add another 1/4 cup of broth, stir

When all the liquid dries up, stir fry for another minute

Add 1/4 cup of water and cover with lid

Once vegetables are cooked thoroughly, remove the pan from heat and add to blender

Add 2 cups of water, 1/2 cup soy milk and 1/2 cup of broth into the blender and blend until creamy

Pour blended soup back into pot to heat until boil, or finish in high power blender such as Vitamix until steamy


°soy milk can be substituted with milk or cream for non-vegan option

*Remy Martin XO can be substituted with any kind of cooking wine, dry white wine or water even

^Butter can be substituted for a buttery bowl of soup, non-vegan

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