Ingredients
- For the soup
- 300 g black salsify, peeled & chopped
- 150 g potatoes
- 4 spring onions
- 1 clove of garlic
- 1 tbsp vegetable oil
- 750 ml vegetable stock
- 200 ml soy cream (or regular cream)
- Salt & pepper
- Nutmeg
- For the topping
- 1 black salsify, peeled & chopped
- 2 spring onions
- 1 tbsp rapeseed oil
- 1 lemon (juice)
- Salt & pepper
Instructions
- Peel and chop the black salsify. To avoid your hands from becoming sticky, either wear gloves or peel them immersed in water with 2 tbsp of vinegar. Drizzle some lemon juice or vinegar over the salsify once they are peeled otherwise they will turn brown.
- Peel and roughly chop the potatoes, garlic and spring onions.
- Heat some vegetable oil in a large saucepan and fry all the vegetables for the soup for 3 – 5 minutes. Deglaze with the vegetable stock and leave to simmer for about 30 minutes until the vegetables are soft.
- Meanwhile, preheat the oven to 200°C/180°C fan. For the topping, thinly slice the remaining black salsify and cut the 2 remaining spring onions into slices of 0.5 cm. Put both into an ovenproof dish, drizzle with rapeseed oil and season with salt. Roast for 20 – 25 minutes until crispy, giving them a good stir halfway through. Keep an eye on them to avoid them from turning too dark.
- Add the soy or regular cream to the soup and blend it in a food processor or with a stick blender. Season to taste with salt, pepper and nutmeg.
- Serve the soup with the crispy topping, a squeeze of lemon juice and freshly ground black pepper.
Recipe & Picture: Liz Sinner
