Vegan Shallot Soup (Sogan Salmasi)
This is a vegan interpretation of a traditional Turkish soup. Its an incredibly simple dish, an almond milk-based broth thickened with short grain rice and flavoured with shallots and thyme.
- 12 shallots
- 2 cups vegetable stock
- 2 cups unsweetened almond milk
- 1 tablespoon vegan butter
- 4 sprigs fresh thyme
- ½ cup short grain rice rinsed
- salt and white pepper to taste
Top and tail the shallots then gently peel the skin making sure to keep them whole. Fill a bowl with ice water and submerge the shallots for 10 minutes then drain and set aside.
In a medium saucepan, bring the vegetable stock to a gentle boil over medium heat. Then stir in milk, thyme, shallots and rice.
Bring to a boil then reduce to a simmer. cook for 20 minutes, stirring regularly.
Once rice cooked stir through the butter and season. To serve, divide the liquid among four bowls then arrange 3 shallots at the centre of each bowl.