Topinambur (Jerusalem Artichoke) Soup
Topinambur or Jerusalem Artichoke is a potato looking root vegetable unfortunately not many people know about. This year I decided it was time to start cooking more with Topinambur and I’m already addicted to this soup I made using both Topinambur (Jerusalem Artichoke) and Cauliflower. You can find Topinampur in Migros and Alanatura and it is actually not expensive at all (around CHF 3 for 250 g).
I left the skin on the Topinambur and washed them carefully - the skin is edible, has a lot of nutritious properties and gives the soup and extra delicious taste. If you don’t want to keep the skin you can definitely peel the Topinambur like you would a potato.
The recipe for the soup is vegan but you can add a mit of cream in the end if you want the texture to be on the creamier side.
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ingredients for 4 Portions:
Topinambur (Jerusalem Artichoke) - 300 g
Cauliflower - 200 g - don’t worry if it’s a little more you can go up to 300 g
White Onion - 1
Vegetable Stock - 1 L
Salt & Pepper
Olive Oil
Optional:
Cream or Vegan Cream
Preparation:
To start preparing this super easy and delicious soup start by cleaning the topinambur well and removing any traces of earth, chop into rough pieces. Also wash the cauliflower and cut into pieces (don’t worry about the size they should be roughly all be the same - not too big not too small).
In a pan you should be heating your vegetable stock (around 1 L). I use one vegetable cube stock for this recipe. Make sure the cube is well melted into the water before proceeding.
Chop the onion into pieces. Heat some olive oil in a pan and add the onion. Let it cook for 3/4 minutes at medium heat until golden then add the topinambur and the cauliflower. Mix everything for around 30 seconds then add the vegetable stock.
Mix well and make sure everything is covered by the vegetable stock (if not add a bit of warm water) add some salt and pepper. Cover and let cook at medium/high heat for 20 minutes.
After 20 minutes remove the lid and leave to cook for another 5 minutes.
After this take out your hand blender and directly blend the soup in the pan. At this point you can play with the consistency - if you think it’s too liquid leave the soup on medium/low heat for another 5/10 minutes until the water evaporates - if you think it’s too thick add some warm water while mixing and keep adding water and mixing until you have the right consistency. This is also the point at which you taste your soup and can add salt/pepper or cream.
Your soup is ready to be enjoyed :)