Do you feel like a delicious cream soup without cream? Then you should prepare this black salsify soup vegan. Thanks to potatoes it becomes mega creamy and satiates for a long time.
I love soups. So that it is not boring in the soup bowl, I have come up with something very special this time: A vegan salsify soup with dried mushrooms, leeks and potatoes.
If you're a soup fan like me and looking for variety, you'll love this dish!
Black salsify is very healthy for our intestines. Their high fiber content helps the proliferation of good intestinal bacteria and thus ensures a healthy intestinal flora.
You can buy winter asparagus at the farmers market and some organic stores. Don't be put off by the color underneath the scary black, winter asparagus is white and mega delicious.
Because salsify lands on our plates far too infrequently, you should give it a whirl and give it a try. Admittedly: Peeling the roots is anything but easy and fun.
But it's worth it!
Goes wonderfully with soup: crispy Jerusalem artichoke chips!
Why you should make this black salsify soup vegan
Are you wondering why I'm making this black salsify soup vegan? I am not vegan myself, but I try to replace animal products as often as possible.
Potatoes are quite wonderful for cream soups. When shopping, make sure that it is a floury variety. Potatoes fill you up much longer than cream and bind the soup at the same time.
Alternatively, you can use soy or oat casein, which you can get in organic or health food stores.
If you try vegan recipes every now and then, you won't regret it. There are so many incredibly delicious ingredients that you would otherwise never get to know as a meat eater. Black salsify is such a typical vegetable that I would probably never have tried before.
Try this potato and fennel soup!
Because your soup does not contain any animal ingredients, you can pour it into a glass jar with a screw cap after it has cooled down and take it to work or university. It does not necessarily have to be refrigerated.
In the refrigerator, the soup will keep for four days without going bad. If you have prepared too much, you can freeze it.
Very important: wear disposable gloves when peeling winter asparagus! The roots secrete a white liquid that is very sticky. Wash the knife, vegetable peeler and board immediately after use. If they are still sticky, vegetable oil can help rid the utensils of it.
Vegan black salsify soup
Ingredients
- 200 g Fresh salsify
- 100 g Floury potatoes
- 1 Onion
- 2 EL Olive oil
- 50 ml White wine
- 400 ml Vegetable broth
- 2 EL Dried mushrooms
Anleitung
- Peel the salsify and potatoes. Cut them into small cubes.
- Chop the onion and fry it in olive oil. Add the potatoes and salsify.
- Pour in white wine and vegetable broth. Add the dried mushrooms to the soup and let the mix simmer gently for about 15 minutes.
- Season the soup with salt and pepper. Puree it with a blender or in a stand mixer.
- Dress the salsify soup with fresh herbs and dried mushrooms.
Those who have a sensitive intestine should not eat much of this soup. Indeed, it can cause flatulence. Especially for those who have irritable bowel syndrome!
How you can refine the black salsify recipe
The basic recipe can be expanded with many herbs and other ingredients. Among them are also those that prevent flatulence.
Especially delicious are
- Parsley
- Dill
- Fennel and caraway as anti-flatulence ingredients
- Chives
- Curry powder
- Celery
- Apple - simply cook and puree with it
- Chili salt or chili oil
- Croutons with garlic
- Nutmeg
- and much more.
Our conclusion
Once you've had your first bite of the soup, you'll quickly forget the hassle around the sticky liquid. Since the salsify soup is vegan, the slightly nutty flavor of the vegetable comes out really well.
Good luck and enjoy it!
To browse further:
* Advertising & affiliate links: Our website is financed by advertising and affiliate links. As a partner of linked stores (e.g. Amazon) we earn from qualified sales.
Read more