Roast Courgette And Basil Soup
3. Cut the remaining 450g of courgettes into diagonal slices approx 1cm thick and place on a baking tray. Brush with 2tbsps oil and roast for 15-20 minutes, turning once, until golden. Drain on kitchen towel. 4. Sautee the leek, garlic and ... [... more]
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Celeriac And Pear Soup
To cook, peel the skin as thinly as possible, as the goodness lies beneath it and sprinkle with lemon juice to prevent discolouring. Unlike most root vegetables, which are brought to the boil from cold, celeriac must ... [... more]
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Many of these recipes are from past issues of The Vegetarian. Join The Vegetarian Society and get the latest issues sent direct. ... [... more]
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Beetroot & Caraway Soup
Add the beetroot, potato, cider vinegar and stock, cover and simmer for about 1 hour, until the beetroot is tender. ... [... more]
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Carrot, Cashew & Sage Soup
1. Heat the oil, add the onion and saute gently, then add the garlic, sage, carrots, potato and yeast extract and continue cooking for a few minutes until the carrot softens. ... [... more]
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Split Pea & Cumin Soup
1. Heat the oil, add the onion, garlic, cumin seeds, carrot and celery and saute gently for 5 minutes. ... [... more]
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Three Seed Spread
Make this simple seed spread as a filling for sandwiches or as a topping for toast. You could also serve it as a starter with salad. ... [... more]
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Chunky Vegetable Soup With Dumplings
2. Cut the potato, parsnip, carrot, turnip, swede, leek and celery into ½ inch cubes and add to the onions, together with the stock, herbs and seasoning. ... [... more]
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Pumpkin Soup
Heat through again gently without boiling, garnish with the chopped parsley and serve with Garlic Granary Bread (next page). ... [... more]
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Wild Rosehip Soup
nutritious vitamin-packed soups. Rosehips are also the base ingredient for a cocktail, Rosehip Shooter' - see next recipe. For safety reasons, please read the Wild Food notes before prearing this recipe. ... [... more]
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Spicy Courgette Soup
Add the tamari, season to taste, and allow to cool slightly, before pureeing in a food processor or blender. Serve hot with sun-dried tomato ciabatta. ... [... more]
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Fresh Pea & Mint Soup With Croutons
5 For the croutons: mix the mint and the olive oil together and season. Brush the bread on both sides with the oil and bake in a preheated oven at 200C/400F/Gas Mark 6 for 10~15 minutes, until crisp. Remove the crusts and cut into cubes The ... [... more]
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