Truffled parsnip and turnip soup with baked lemon

Truffled turnip and parsnip soup with baked lemon

GF/DF/Vegetarian

Yield: 1.75g/about 5 servings

Ingredients:

580g parsnips/tops off/scrubbed/roughly chopped

160g/1 whole turnip/scrubbed/top off/roughly chopped

187g lemon/1 whole/halved

207g shallot/tops off/halved with skin on

68g/1 whole garlic bulb/top sliced off

1 tbsp onion powder

1 tbsp garlic powder

4 tbsp rapeseed oil

½ tsp salt

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2 tbsp chardonnay vinegar

2 tbsp truffle oil

75g truffle salsa

½ tsp truffle salt

405ml vegetable broth (chicken if not vegetarian)

180ml oat milk

250ml oat cream (or more oat milk if you do not have)

Method:

Preheat oven 200C. Prepare the vegetables onto a lined baking tray. Add the onion and garlic powder, oil, and salt and toss well to combine. Bake until soft and golden, or about 20 minutes. You will want to toss the vegetables once or twice for even cooking. When ready, peel the skins from the shallot and discard. Squeeze out the garlic flesh from the bulb. Take a blender and squeeze the baked lemon juice into it, preferably with a lemon squeezer. Put the cooked vegetables and all the remaining ingredients into the blender. Blend until smooth and creamy. When ready to serve, reheat in a pan with a lid to cover.

To Plate, per serving/1 340g bowl:

1 organic boiled egg/six minutes then cooled in ice water (leave out if vegan)

Truffle salt

Black pepper

8g chives/chopped fine

30g green onions/chopped fine

37g raw button mushroom shaved on a mandolin (or fresh or tinned truffles if you fancy!)

1 piece of seeded sourdough/toasted/ about 68g/ cut into triangles

Drizzle of truffle oil

Method:

Halve the egg and place both pieces yolk side up into bowl. Sprinkle with truffle salt. Grate fresh black pepper generously all over the bowl. Drizzle with chives and green onions. Carefully place the mushroom slices onto the side of the bowl. Drizzle with truffle oil to finish. Serve with toasted bread.