I’ve been pretty obsessed with soups lately, due to the cold weather here in Paris. Hearty soups are so comforting and can get your digestion back on track, after the Christmas festivities!
As I was strolling through the market, I came accross sunchokes (called topinambours in French). Despite their unappealing (ok, ugly) appearance, sunchokes have loads of health benefits: these jewels have the power to remove toxins from your body, strengthen your immune system, and they’re are a great source of dietary fiber, potassium and iron!
Ingredients (serves 2)
6 large sunchokes, peeled and chopped
1 medium potato, peeled and chopped
1 vegetable bouillon cube
1/2 cup of sour cream (“crème fraîche” or milk)
1/4 cup of water
2 handfuls of kale
2 tablespoons of olive oil
2 shallots, chopped
1 garlic clove, minced
1 teaspoons of espelette pepper
Salt & pepper to taste
1-In a large casserole, bring 1 L of water to boil. Add the sunchokes, potato and a generous pinch of salt. Reduce heat, cover and simmer for 12-15 minutes or until the vegetables are tender. Drain, keeping approximately 1/4 cup of water.
2-Stick the vegetables in a blender, along with 1/4 of the remaining water, cream (or milk), and the bouillon cube. Mix until smooth. Cover and set aside.
3-In a large pan, heat olive oil over medium heat and add the shallots and garlic. Cook until golden brown. Add the kale and cook for about 3 more minutes.
Serve the soup in a bowl, top with kale and add some espelette pepper. Bon appétit!
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