cups potatoes, peeled and cut into 1cm/1/2in dice
450g/1lb/31/4 cups frozen petits pois (baby peas)
4–5 sprigs of mint
900ml/11/2 pints/33/4 cups water or light vegetable stock
1–2tbsp freshly squeezed lemon juice
sea salt
freshly ground black pepper
soya cream, optional, to serve
chopped fresh mint, to garnish
Heat the oil in a large saucepan. Add the onion and fry, without browning, for 5 minutes. Add the potatoes, stir well, cover, and continue to cook it gently, taking care not to brown the vegetables, for a further 5–10 minutes. Add the peas, mint and water or stock, then bring to the boil, cover, and simmer for 15–20 minutes, until the vegetables are very tender.
Purée the soup in a blender or food processor, then transfer it to a clean saucepan. If you want a very smooth texture, pour it through a sieve into the pan. Adjust the consistency with extra water, if necessary. Add the lemon juice and season with salt and pepper to taste. Reheat, and serve with a spoonful of soya cream, if using, and a sprinkling of chopped fresh mint.
This creamy soup is thickened entirely with puréed potato, which gives it a soothing and satisfying consistency.
serves 4–6
4 onions, sliced
450g/1lb/3 cups potatoes, peeled and cut into even-sized chunks
1 litre/13/4 pints/41/3 cups water
40g/11/2oz/3tbsp vegan margarine
1tbsp olive oil
salt
freshly ground black pepper
freshly grated nutmeg
Put a quarter of the onions into a large saucepan with the potatoes and water. Bring to the boil, then cover, and cook for 15–20 minutes, until the potatoes are tender. Meanwhile, heat the margarine and oil in another pan. Add the remaining onions and cook them over a low heat, covered, for about 15 minutes, until they are very tender. Don’t let them brown.
Purée the potato mixture in a blender or food processor, then return it to the saucepan. Add the onions and salt, pepper and grated nutmeg to taste. Reheat gently and serve.
This popular soup is very quick and easy to make.
serves 4
1tbsp olive oil
1 onion, chopped
350g/12oz/21/2 cups potatoes, peeled and diced
450g/1lb/3 cups tomatoes, skinned and sliced, or 425g/15oz can tomatoes
900ml/11/2 pints/33/4 cups
water
salt
freshly ground black pepper
Heat the olive oil in a large saucepan. Add the onion and cook, covered, without browning, for 5 minutes. Add the potatoes, cover again, and cook gently for a further 5–10 minutes.
Add the tomatoes and cook, stirring occasionally, for a further 4–5 minutes but do not allow the vegetables to brown. Add the water, cover, and leave the soup to simmer for 15–20 minutes, until the potatoes are tender.
Purée the soup in a blender or food processor until smooth. If you want a really smooth soup, it can then be strained to remove the tomato seeds, although this isn’t essential. Season with salt and pepper to taste, and reheat gently, without boiling, before serving.
serves 4
1tbsp olive oil
1 onion, chopped
700g/11/2lb/41/2 cups potatoes, peeled and diced
900ml/11/2 pints/33/4 cups water
1 bunch of watercress
salt
freshly ground black pepper
Heat the olive oil in a large saucepan. Add the onion and cook, covered, without browning, for 5 minutes.
Add the potatoes, cover, and cook gently for a further 5–10 minutes. Stir from time to time and do not allow the vegetables to brown. Add the water then leave the soup to simmer for about 20 minutes, until the potatoes are tender.
Purée the soup and watercress in a blender or food processor. Season with salt and pepper to taste, then reheat gently before serving.
A delicately flavoured soup with a beautiful colour.
serves 4
2tbsp olive oil
1 onion, chopped
450g/1lb/31/4 cups carrots, scraped and sliced
225g/8oz/11/2 cups potatoes, peeled and diced
1tsp grated fresh root
ginger
salt
900ml/11/2 pints/33/4 cups water
freshly ground black pepper
Heat the olive oil in a large saucepan. Add the onion and cook gently for 5 minutes. Add the carrots, potatoes, ginger and a pinch of salt and fry, covered, for a further 10 minutes, stirring
