Beetroot Soup With Black Beans & Crispy Shallots

Make the ginger & turmeric oil by adding everything to the thermo at full speed for 8
mins until smooth. Pour off and leave to cool gently. Ideally, rest overnight, but you can also use it once cool.

Make the broth by adding all the ingredients to a pan and simmering for half an hour. Steep for 4 hours, till cool. Strain and gently press.

Use a sharp mandolin to cut the shallots into 1mm rings, moving top to bottom. Submerge them in cold rapeseed oil in a pan, and gently bring up the heat. As the oil heats, stir every few minutes to avoid shallots clumping. Fry until the shallots turn a nut brown colour. Use a spider spatula to remove from the oil, and put on a towel lined tray to dry. They will continue to darken, to a golden colour. Store in an airtight container.

Preheat the oven to 180 degrees celsius. Wash the beetroot, rub with olive oil and sea salt, wrap in foil, and bake until the beetroot for 45-60 mins, depending on their size. Allow to cool, remove skins. Cut down into 3cm chunks.

Sweat the leeks, shallots, mushrooms, celery, garlic, in extra virgin olive oil and salt until softened but not coloured, around 30 mins.

Add the beetroot and spices. Continue to cook for a further 5 mins or so. Add the celeriac and mushroom broth and bring up to a simmer. Blend to a smooth puree.

Preheat the oven to 160 degrees. Strain the beans and hang to remove water. Toss beans in extra virgin olive oil and toast in the oven for 15 mins. Allow to cool. Fold together with all remaining ingredients.

Serve by adding the soup to a bowl, add the bean topping and finish with a sprinkling of crispy shallots.