Topinambour soup
Add a cover image by going to Featured Image in the right column and then saving and reloading this post
“Wondering what ‘topinambour’  (aka ‘Jerusalem artichokes’ or ‘sunchokes’) are 💡? It is kind of a forgotten vegetable around here. Basically, it is a species of sunflower native to eastern North America. Uncooked, they have a crunchy texture and a fresh, sweet and nutty taste, resembling water chestnuts. Cooked, they make for a hearty and fragrant dishes. So where do you use it for? You can use it for soups or purees for instance. Today we suggest you this delicious topinambour soup which will sublime this unknown veggie soup


  • 500 gr topinambour
  • 500 ml vegetable stock
  • 400 ml coconut milk
  • 1 onion
  • 1 clove of garlic
  • Coconut oil (or other cooking oil)
  • Truffle oil
  • Salt
  • Pepper
  • For topping: button mushrooms


  1. Chop the onion and garlic. Peel the topinambour and cut it into slices. Meanwhile, heat some coconut oil in a large pan.
  2. Add the onion and garlic and bake for 3 minutes before adding the topinambour and truffle oil.
  3. After 5 minutes, add the coconut milk and vegetable stock, and let it boil.
  4. Reduce the heat and let it simmer for just about 15 minutes with the lit on the pan. 
  5. Optional: Meanwhile, cut the mushrooms into thin slices, and bake in a small pan. Although it is optional, these mushrooms make for a delicious topping.
  6. Put the soup in the blender while adding salt and pepper to taste.
  7. Serve with the mushroom. You can save it in small freezer bags in the freezer, or in the fridge for a week.

How to use it?

  • You can keep this soup up to five days in an airtight container
  • Freeze it in to use later.