Preheat oven to 375 F.

Wash and scrub your sunchokes with a kitchen brush. Carefully remove any ‘eyes’, the small bumps on the sunchoke with a knife. Chop the sunchokes into bite-size pieces, toss with olive oil, salt, and pepper and bake for about 30 minutes.

While the sunchokes are cooking, add chopped onion to a small pot and cook until translucent. Add in the sunchokes and vegetable broth and cook until the sunchokes are soft, about 10 minutes.

Add the sunchoke mixture to a blender with the white beans and blend until smooth.

To make the coconut bacon, mix all ingredients together and bake at 375 for 10-15 minutes. Be careful as these can burn easily. Let the coconut bacon cool and crisp up outside of the oven for 5-10 minutes.

Enjoy soup with coconut bacon, and chopped herbs of choice!