the water, bring to the boil, then simmer for about 15 minutes, until the carrots are tender.
Purée the soup in a blender or food processor, then thin with a little extra water, if necessary. Return the soup to the cleaned saucepan, then season with salt and pepper.
variation
carrot, lime and coriander (cilantro) soup
Follow the method, above, but replace the ginger with the zest of 1 lime, cut into long strips (if you do not have a zester, finely grate the zest). Flavour the puréed soup with the juice of the lime, adding it gradually and tasting until it is to your liking. Garnish with 2–3 tablespoons of chopped fresh coriander (cilantro) leaves, 1 teaspoon of coarsely crushed coriander seeds and the lime zest.
serves 4–6
2tbsp olive oil
3 leeks, sliced
700g/11/2lb/41/2 cups potatoes, peeled and diced
1 litre/13/4 pints/41/3 cups water
chopped fresh parsley, to garnish, optional
Heat the oil in a large saucepan. Add the leeks and potatoes and cook gently, covered, without browning, for 20 minutes. Stir the vegetables often to prevent them sticking to the pan.
Add the water, stir, then simmer for 5–10 minutes, until the vegetables are tender.
Purée in a blender or food processor. Season with salt and pepper to taste, stir, and serve in warmed bowls, sprinkled with chopped parsley, if using.
sweet red pepper soup with basil
Peppers make a smooth, sweet soup, which is good served either hot or cold.
serves 4
1 onion, chopped
1tbsp olive oil
4 sweet yellow peppers, seeded and cut into 1cm/1/2in dice
2 garlic cloves, crushed (minced)
225g/8oz/11/2 cups potatoes, peeled and cut into 1cm/1/2in dice
900ml/11/2 pints/33/4 cups water or light vegetable
stock
salt
freshly ground black pepper
juice of 1/2 lemon
sprigs of fresh basil, optional, to garnish
black peppercorns, coarsely crushed, to garnish, optional
Heat the oil in a large saucepan. Add the onion and cook, without browning, for 5 minutes. Add the peppers, garlic and potatoes. Stir well, then cover, and continue to cook gently for a further 5–10 minutes, taking care not to brown the vegetables.
Add the water or stock, 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 and return it to the cleaned pan, adjusting the consistency with extra water, if necessary. Reheat the soup and add the lemon juice, a tablespoonful at a time until it is how you like it. Season with salt and pepper to taste. Serve garnished with a sprig of basil and a sprinkling of crushed peppercorns, if using.
This soup makes a perfect light meal when served on its own with bread. Alternatively, serve it with assorted crostini and a salad for a more substantial meal. The quantities given are for two people, but you can easily serve a couple of friends too, by doubling the amount of beans and water.
serves 2
1tbsp extra virgin olive oil, plus extra to serve, optional
1 onion, chopped
2 garlic cloves, crushed (minced)
425g/15oz can cannellini beans, drained, or 100g/31/2oz/1/2 cup dried
cannellini beans
salt
freshly ground black pepper
fresh lemon juice
handful of flat-leaf parsley, coarsely chopped, to garnish, optional
If using dried beans, soak and cook as described on page. Drain and reserve 150ml/5fl oz/generous 1/2 cup of the cooking liquid.
Heat the oil in a large saucepan. Add the onion, cover, and cook gently, without browning, for 10 minutes, until the onion is tender. Add the garlic and cook for 1–2 minutes. Add the cannellini beans, together with the reserved soaking liquid or water, then stir. Purée in a food processor or blender until fairly smooth and creamy. Return the mixture to the pan with about 300ml/ 10fl oz/11/4 cups of water. This will make a medium-thick soup, but you can add more or less water, if liked. Bring the soup to the boil, then season with salt, pepper and a squeeze or two of lemon juice.
Serve the soup in warmed bowls, drizzled with olive oil and a sprinkling of parsley, if using, and some coarsely ground black pepper.
Dips are particularly useful for vegans because they are a good alternative to cheese, cream cheese or soured cream as a topping for dishes like baked potatoes and salads. Dips also make brilliant quick snacks; serve them with potato or tortilla chips, various breads, including toast and crostini, and, of course, fresh vegetables. In addition to their versatility, they can also be extremely nutritious.
This colourful assortment of vegetables is ideal for serving with dips, either as part of a light, pre-meal nibble or as a snack at any other time of the day. They also make nutritious snacks for children.
Choose really fresh, crisp vegetables in contrasting colours and with varying flavours. Have at least three different types of vegetable, arranged in little heaps on a lettuce leaf-lined plate or tray, or alternatively pile them up in a small basket with the dips arranged around the outside.
Try:
• radishes, with the roots trimmed
