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Heat a large pot over medium heat. Add olive oil, onions, and garlic.
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Sauté until translucent (about 3 minutes).
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Add sunchokes and cauliflower, stirring to coat, and sauté for another 3 to 5 minutes.
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Add 3 cups chicken broth and turn up to medium-high heat and cover. Cook for 10 minutes or until the sunchokes are fork tender.
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While that's cooking, heat a skillet to medium heat and add another teaspoon of olive oil.
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Add broccoli florets and salt, sautéing for about 5 minutes, then add a few splashes of bone broth to soften the broccoli a bit further.
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Once the sunchokes and cauliflower are well-cooked and soft, either use an immersion blender or transfer to a regular blender to completely blend the mixture. Return to the pot after blended.
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Turn heat down to low and add coconut milk, apple cider vinegar, and black pepper. Stir to incorporate.
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Stir in broccoli and cover for another 2–3 minutes.
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Top with fresh scallions and a drizzle of olive oil, and serve piping hot.