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
A
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
1
Combine in a small bowl and seal. Set aside.
B
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
2
Combine in a large bowl and mix thoroughly.
C
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
3
Add to bowl and mix to combine.
4
Transfer to vacuum pouches in a thin layer and seal sous vide.
5
Cook in water bath at 85°C / 185°F for 1 hour.
6
Transfer contents of pouch to a large bowl and add spiced oil A.
D
Water, filtered, boiled, cooled slightly (to around 85°C / 185°F).
1000 g
4 cups
7
Add to bowl and stir carefully to combine.
8
Caution: hot! Safety first! Process, in batches if necessary, to a fine purée, about 2 minutes.
9
Homogenise the processed batches.
0
Serve or portion and freeze.
E
Sesame seeds, lightly ground
7 g
1 tbsp
Coconut cream
50 g
3 tbsp
Coriander leaves, chopped (optional)
4 g
2 tsp
-
Garnish.

Type soup

Author

Yield

g

Servings

Serving size 400 g