Topinambur Soup | Vegan

Topinambur is a root vegetable also know as jerusalem artichoke or sunroot. Its a pretty cool little root, it actually has 10 times more fibre than a potato and its also pretty high in calcium and iron. The taste is very unique, kind of nutty but not really, its hard to describe but its SO very delicious.

I only had it for the first time a couple of weeks ago and I fell in love immediately, so when I saw it at my local market I had to create a recipe using topinambur. Apparently it used to be pretty popular at some point and it seems to be making some sort of comeback (a little ridiculous to use the word comeback when describing a vegetable but you know what I mean haha).


Serves 3-4


  • 500g of Topinambur
  • 1 white or brown onion
  • 3 large carrots
  • 2 tsp minced ginger
  • 1 can of coconut milk
  • 2 cups of vegetable stock
  • 2 leaves of kaffir lime
  • cardammon
  • juice of 1/2 lemon
  • salt
  • pepper

garnish (optional)


Add the vegetable stock and the coconut milk to a large pot and bring to a simmer. Roughly cut up all the veg and add to the simmering coconut milk and stock mix. Add the kaffir lime and cardamon and ginger and let everything simmer for about 30 mins until the vegetables are very soft.

Using an immersion blender, blend until a thick creamy soup forms. Add lemond juice, salt & pepper to taste and garnish.

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