Beetroot and Jerusalem artichoke soup

STEP BY STEP

Let's make something delicious.

1. 01

   For the Jerusalem artichoke crisps and the seasoning made from them, wash the Jerusalem artichokes thoroughly. Use a vegetable peeler to remove the skin in strips as wide as possible, then pat the peel dry with a kitchen towel. Deep-fry in coconut oil or similar until crisp.

2. 02

   Drain the Jerusalem artichoke crisps on a kitchen towel and sprinkle with sea salt. Grind into a seasoning using a pestle and mortar. Vacuum-pack until serving to preserve its crispness.

3. 03

   For the soup, cook the beetroot and Jerusalem artichokes in two separate saucepans. Finely chop the onion and divide between 2 saucepans with a little coconut oil. Sweat for 2–3 minutes. Add the curry powder to the Jerusalem artichoke pan, cook briefly, then add the Jerusalem artichokes. Add the beetroot to the other pan.

4. 04

   Briefly brown the vegetables over a high heat. Add the grated ginger to the beetroot pan. Pour in the vegetable stock and coconut milk (1.5 l stock made with 3 tsp vegetable stock, 750 ml stock per pan).

5. 05

   Cook the beetroot and Jerusalem artichokes until tender, about 20–25 minutes. Add the nutmeg.

6. 06

   Blend the Jerusalem artichoke soup until smooth (makes 500 ml), then blend the beetroot soup until smooth (makes 1 l of soup). Mix the soups together and adjust the seasoning.

7. 07

   For the roasted cauliflower, preheat the oven to 220 °C.

8. 08

   Mix the olive oil, cayenne pepper and sweet paprika to make a marinade.

9. 09

   Toss the cauliflower slices in the marinade and bake on a baking tray lined with baking parchment for 15 minutes. Finish with a drizzle of acacia honey and season with sea salt. Alternatively, the cauliflower slices can be roasted in a frying pan.

10. 10

    Ladle the soup into bowls and sprinkle sesame seeds in stripes across the surface. Scatter the Jerusalem artichoke seasoning over the right-hand side.

11. 11

    Arrange two cauliflower strips on the soup and add a few coriander leaves. Place small bowls of Jerusalem artichoke seasoning on the table.