Skip to main content
icon Cart

Topinambur (Sunchoke) Cream

Topinambour, or Jerusalem Arthichoke, as it is also known, makes a wonderfully creamy and satisfying soup. This soup is gluten free, vegetarian and vegan friendly and very delicious.

Submitted By:

Dietary Interests: Mediterranean , Vegan , Vegetarian

Yield:

cups (480 ml)

Total Time:

40 Minutes 40 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

cups (480 ml)

Total Time:

40 Minutes 40 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

cups (1.1 l)

Total Time:

40 Minutes 50 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 7 ounces (200 g) sunchokes, cleaned, peeled, sliced
  • 1 Tablespoon (1 Tablespoon) extra virgin olive oil
  • ½ small (50 g) onion, peeled, diced
  • ½ small (25 g) carrot, diced
  • ½ stalk (25 g) celery stalk, diced
  • 2 cups (475 ml) vegetable broth
  • ½ teaspoon (0.5 teaspoon) salt, optional
  • 4 sprigs (4 sprigs) Italian flat leaf parsley, chopped, to garnish

Directions

  1. Cook the onion, carrot and celery in olive oil over medium-low heat for approximately 5 minutes while cleaning sunchokes.
  2. Clean, peel and slice the sunchokes and add them to the vegetables. Add vegetable broth and salt, optional and simmer for 30 minutes.
  3. Carefully transfer the cooked vegetables, broth, and salt, optional to the Vitamix container and secure the lid.
  4. Start the machine and increase speed to Variable 10. 
  5. Blend for 40 seconds, until smooth and creamy. Garnish with parsley and serve.

Ingredients

  • 7 ounces (200 g) sunchokes, cleaned, peeled, sliced
  • 1 Tablespoon (1 Tablespoon) extra virgin olive oil
  • ½ small (50 g) onion, peeled, diced
  • ½ small (25 g) carrot, diced
  • ½ stalk (25 g) celery stalk, diced
  • 2 cups (475 ml) vegetable broth
  • ½ teaspoon (0.5 teaspoon) salt, optional
  • 4 sprigs (4 sprigs) Italian flat leaf parsley, chopped, to garnish

Directions

  1. Cook the onion, carrot and celery in olive oil over medium-low heat for approximately 5 minutes while cleaning sunchokes.
  2. Clean, peel and slice the sunchokes and add them to the vegetables. Add vegetable broth and salt, optional and simmer for 30 minutes.
  3. Carefully transfer the cooked vegetables, broth, and salt, optional to the Vitamix container and secure the lid.
  4. Start the machine and increase speed to Variable 10. 
  5. Blend for 40 seconds, until smooth and creamy. Garnish with parsley and serve.

Ingredients

  • 14 ounces (400 g) sunchokes
  • 2 Tablespoons (30 ml) extra virgin olive oil
  • 1 small (100 g) onion, diced
  • 1 small (50 g) carrot, diced
  • 1 (50 g) celery stalk, diced
  • 4 cups (950 ml) vegetable broth
  • 1 teaspoon (1 teaspoon) salt, optional
  • 8 sprigs (8 sprigs) Italian flat leaf parsley, chopped, for garnish

Directions

  1. Cook the onion, carrot and celery in olive oil over medium-low heat for approximately 5 minutes while cleaning the sunchokes.
  2. Clean, peel and slice the sunchokes and add them to the vegetables. Add vegetable broth and salt, optional and simmer for 30 minutes.
  3. Carefully transfer the cooked vegetables, broth, and salt, optional to the Vitamix container and secure the lid.
  4. Start the machine and slowly increase speed to Variable 10.
  5. Blend for 40 seconds, until smooth and creamy. Garnish with parsley and serve.