Recipe No 615 soup Adapted 2016

Winter solstice soup, sous vide

This is our sous vide adaptation of Winter solstice soup. The flavours are beautiful, clean and vibrant.

We don’t find this any easier than our original adaptation, though it is slightly more hands-off. There’s no need for a fry pan but you will still need two large mixing bowls and a food processor with slicing attachment, or mandoline, which makes things more efficient.

Time

Prep:

Total:

Difficulty
easy
Yield
6 serves • 2400 g
Metric Imperial

Processes

  • Oil, rice bran (1 tbsp)
    14 g
  • Cinnamon, ground (1 tsp)
    2 g
  • Turmeric, ground (1 tsp)
    6 g
  • Cashew butter (2 tsp)
    12 g
  1. 01
    Combine in a small bowl and seal. Set aside.

  • Coriander, roots and stems, finely chopped (4 tsp)
    15 g
  • Garlic confit or roasted garlic (2 cloves)
    6 g
  • Ginger, grated (1 small node)
    6 g
  • Tamari (4 tsp)
    20 g
  • Sea salt (2 tsp)
    5 g
  • Water, filtered (½ cup)
    125 g
  1. 02
    Combine in a large bowl and mix thoroughly.

  • Sweet potato, peeled, coarsely grated or processed into 5 mm / ¼" slices (4 regular)
    1200 g
  • Carrots, coarsely grated or processed into 5 mm / ¼" slices (4 regular)
    400 g
  • Onion (or leek), sliced (1 large)
    150 g
  1. 03
    Add to bowl and mix to combine.
  2. 04
    Transfer to vacuum pouches in a thin layer and seal sous vide.
  3. 05
    Cook in water bath at 85°C / 185°F for .
  4. 06
    Transfer contents of pouch to a large bowl and add spiced oil .

  • Water, filtered, boiled, cooled slightly (to around 85°C / 185°F). (4 cups)
    1000 g
  1. 07
    Add to bowl and stir carefully to combine.
  2. 08
    Caution: hot! Safety first! Process, in batches if necessary, to a fine purée, about .
  3. 09
    Homogenise the processed batches.
  4. 10
    Serve or portion and freeze.

  • Sesame seeds, lightly ground (1 tbsp)
    7 g
  • Coconut cream (3 tbsp)
    50 g
  • Coriander leaves, chopped (optional) (2 tsp)
    4 g
  1. 11
    Garnish.

Notes

You can substitute vegetable stock for the filtered water if you have it.

Use a mandolin or food processor with slicing attachment to process the vegetables. It will speed up the process significantly.

We process our soup in a blender for a velvety consistency, though you could use with a stick blender. It takes a little longer and the texture can be less consistent, though it does save on washing up—you won’t need the second large mixing bowl and the blender jug.

The default serve size of 4 portions will require blending in at least two batches. Most domestic blenders cannot safely process hot contents greater than 1 litre/quart. Be cautious and process less than the manufacturer’s maximum specification. Do not process with the lid fully closed and blocked! Seriously, you could be burned. The small hole in the centre of the lid must not be closed to allow steam to escape but it should be covered with a soft towel to prevent the contents from splashing out. If possible, start slowly and build up to full speed.

Categorisation

Category
soup
Meal
dinner lunch
Cuisine
international
Diet
healthy low protein vegetarian
Tags
solstice soup sous vide winter