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

1 hour 20 minutes total: 20 minutes attended, 1 hour unattended

Difficulty

easy

Yield

2400 g (servings 6 )

Ingredients

Weight

Volume

Procedure

Oil, rice bran

14 g

1 tbsp

Cinnamon, ground

2 g

1 tsp

Turmeric, ground

6 g

1 tsp

Cashew butter

12 g

2 tsp

Combine in a small bowl and seal. Set aside.

Coriander, roots and stems, finely chopped

15 g

4 tsp

Garlic confit or roasted garlic

6 g

2 cloves

Ginger, grated

6 g

1 small node

Tamari

20 g

4 tsp

Sea salt

5 g

2 tsp

Water, filtered

125 g

½ cup

Combine in a large bowl and mix thoroughly.

Sweet potato, peeled, coarsely grated or processed into ⅕" / 5 mm slices

1200 g

4 regular

Carrots, coarsely grated or processed into ⅕" / 5 mm slices

400 g

4 regular

Onion (or leek), sliced

150 g

1 large

Add to bowl and mix to combine.

Transfer to vacuum pouches in a thin layer and seal sous vide.

Cook in water bath at 85°C / 185°F for 1 hour.

Transfer contents of pouch to a large bowl and add spiced oil A.

Water, filtered, boiled, cooled slightly (to around 85°C / 185°F).

1000 g

4 cups

Add to bowl and stir carefully to combine.

Caution: hot! Safety first! Process, in batches if necessary, to a fine purée, about 2 minutes.

Homogenise the processed batches.

Serve or portion and freeze.

Sesame seeds, lightly ground

7 g

1 tbsp

Coconut cream

50 g

3 tbsp

Coriander leaves, chopped (optional)

4 g

2 tsp

Garnish.

Notes

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

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

C 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.

D 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.

Type soup

Author bhsimon

Yield

Servings

Serving size 400 g