Vegan Saffron Soup 🌱

Is it possible to create a Christmas dinner that pleases everyone? I say, yes! Are you of the same opinion? Today, I’ll share the starter of our Christmas menu. The main course and dessert will follow. So stay tuned.

Soup: Peel and coarsely chop parsnip, carrot and shallot. Simmer in plenty of salted water until soft. Add saffron to your liking and a splash of vegan prosecco and simmer until the alcohol is evaporated. Add soy cream for smoothness and blend until silky.

Purée: Peel and coarsely chop parsnip, carrot, shallot and potato. Season with salt and steam until soft. Mash and strain through a fine sieve.

Puff pastry stars: Using star-shaped cookie cutters, cut vegan puff pastry dough into differently sized stars. Brush with oat milk and sprinkle some of the stars with powdered paprika or turmeric. Bake for 5-7 minutes at 180°C.

Carrot stars: Peel and slice carrots. Using a small star-shaped cookie cutter, cut the carrot slices into stars.

Carrot and parsnip chips and powder: Finely slice peeled carrot and parsnip with a mandoline. Dry at 80°C for a couple of hours. Set the beautiful chips aside and powder the less beautiful ones.

Assembly: On a smear of purée on the edge of the plate, arrange the powder, puff pastry and raw carrot stars. Add dollops of more purée and decorate with chips and pea shoot microgreens. Carefully, pour the soup.