I wrote my Complete Vegetarian Cookbook, back in 1985, vegetarian and vegan food was not as popular or as mainstream as it is today. Nowadays, I look around my local supermarket and there is a wealth of fabulous fresh produce available. I can enjoy ingredients from around the world and if I am cooking for someone with a dietary requirement, there are loads of alternatives to pick from. In fact, following a healthy, nutritious and varied diet has never been easier. So, I hope my New Complete Vegetarian recipe book will help you make the most of the glorious range of ingredients we can all enjoy.
In this book you’ll find hundreds of delicious, easy-to-make vegetarian and vegan recipes. Here you’ll find my classic recipes that I turn to again and again, and often get asked for, plus many new ones to enjoy. You’ll also find information on cooking and preparing vegetables, fruits, pulses and nuts, plus symbols for those recipes that are vegan v and those that can be frozen
So, if you’re one of my dear loyal readers from the past, I hope you will love this new edition as much as you did the first one; and if this is your first encounter with my Complete Vegetarian Cookbook, it’s so good to have you here and I hope you will find it an inspiring and practical friend in the kitchen. Whether you’re an old friend or a new one, I wish you many wonderful meals and health and happiness in your life and on your vegetarian journey.
Soup is one of the most satisfying things to make and eat, and it’s so varied and adaptable. It can be hot or chilled, smooth or chunky, thick or delicately light. Truly, there is a soup for all tastes and seasons.
In this chapter you’ll find a mouth-watering variety of soups, from broths such as miso soup to thick and chunky soups like lentil with garlic and cumin. There are plenty of quick-to-make soups, plus elegant ones for entertaining. You’ll also find a recipe for vegetarian stock. While using your own stock can give a beautiful flavour, it’s also fine to use bouillon powder, concentrate or cubes. You can also get excellent results using just water; I often do this when I want the pure taste of a particular vegetable to really sing through.
Many homemade soups freeze excellently, and you’ll find the freezer symbol
Easy vegetable stock v
Although you can now buy very acceptable vegetarian stock powder, which I often use for speed, nothing beats a good home-made stock. It’s easy to make – 10 minutes of simple preparation followed by an hour of slow simmering and you’re done. It keeps perfectly for a week in the fridge or for 3–6 months in the freezer. This is a good basic stock but you can also jazz it up by adding a few cloves of garlic, some peppercorns and any other herbs you fancy, such as bay leaves or thyme.
MAKES ABOUT 1.2 LITRES (2 PINTS)
1 onion, roughly sliced
1 stick of celery, roughly chopped
1 large carrot, roughly chopped
1 potato, roughly chopped
a few sprigs of parsley
2.5 litres (4 pints) water
Put the vegetables and parsley into a large saucepan and add the water.
Bring to the boil, then turn the heat down, cover and leave to simmer for 40 minutes.
Strain through a sieve. Cool, then keep in the fridge or freeze in suitable-sized containers.
Tip
Toss the vegetables in 1–2 tablespoons of olive oil and roast for 20–30 minutes at 200°C (400°F) gas mark 6, before proceeding as above, for a fuller flavour.
Artichoke soup
Smooth and creamy, this slips down your throat like velvet. Jerusalem artichokes are quite easy to peel if you use a potato peeler and are fairly ruthless about cutting off the little lumps. Put them into a bowl of cold water as they’re done, to preserve their colour.
SERVES 6
25g (1oz) butter
1 onion, chopped
900g (2lb) Jerusalem artichokes, peeled and cut into even-sized chunks
1.2 litres (2 pints) light vegetable stock or water
150ml (5fl oz) single cream (optional)
275ml (10fl oz) milk
sea salt
freshly ground black pepper
freshly grated nutmeg
2 tbsp chopped fresh chives or flat-leaf parsley, to garnish
Melt the butter in a large saucepan and add the onion. Cover the pan and fry gently for 5–7 minutes or until fairly soft but not browned, then add the artichokes, cover the pan again and cook for a further 2–3 minutes, stirring often.
Pour in the stock or water, bring to the boil, then turn the heat down, cover and leave to simmer for about 20 minutes or until the artichokes are soft.
Blend the soup very well, and pass it through a sieve if you want it really smooth, then add the cream if you’re using it, and enough milk to make the soup the consistency you like.
Season to taste with salt, pepper and freshly grated nutmeg. Reheat, and serve with some chopped chives or parsley sprinkled on top.
VARIATION
Artichoke soup with truffle oil
Truffle oil adds a deep, earthy flavour to this beautiful soup. Make as described and season with salt and pepper, but omitting the nutmeg and herbs. Pour into warm bowls and swirl each with a good teaspoon of truffle oil.
Asparagus soup
One of my favourite summer soups, this makes a wonderful starter for a special occasion and can also be served chilled in hot weather.
SERVES
