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Chop the onion finely and sauté in a medium soup pot with the olive oil over medium heat. Scrub the sunchokes and parsnips and trim off any ends that don’t look nice. Chop into 1” pieces. Add the sunchokes and parsnips to the onions, along with the oregano and 3 cups of water. Season generously with sea salt and pepper. Cook at a simmer for 15-20 minutes until the sunchokes are tender enough to purée. Purée the soup in batches in a blender or use an immersion blender. Bring the soup back to a simmer and adjust the seasoning. Add more water, if you want a thinner soup.
Divide soup between bowls and garnish with potato chips, if you have on hand. This will add a nice crunch.