Rose Elliot’s New Complete Vegetarian. Rose Elliot
4
1 tbsp olive oil
15g (½oz) butter
225g (8oz) parsnips, peeled and diced
1 carrot, sliced
1 potato, peeled and diced
1 onion, chopped
1 bay leaf
425ml (15fl oz) water
425ml (15fl oz)milk
salt and freshly ground black pepper
1–2 pinches of ground mace
dusting of paprika, to garnish
Heat the oil and butter in a large saucepan, add the parsnips, carrot, potato and onion and fry over a gentle heat, with a lid on the pan, for 10 minutes.
Add the bay leaf, water and milk. Bring to the boil, then simmer for 30 minutes. Remove the bay leaf, then blend the soup.
Season with salt, pepper and mace. Serve with a dusting of paprika on top.
Soupe au pistou v
This delicious soup from southern France makes a filling main course with warm crusty bread.
SERVES 4
2 onions, chopped
100ml (3½fl oz) olive oil
2 carrots, chopped
2 potatoes, peeled and diced
225g (8oz) courgettes, sliced
125g (4oz) green beans, sliced
450g (1lb) tomatoes, skinned and chopped
225g (8oz) dried haricot beans, soaked, cooked and drained, or 2 x 400g cans
1.7 litres (3 pints) vegetable stock or water plus 4 tsp bouillon powder
50g (2oz) vermicelli
salt and freshly ground black pepper
5 garlic cloves, crushed
leaves from a bunch of basil
Fry the onions in 3 tablespoons of the oil in a large saucepan for 5 minutes. Add the carrots and potatoes and cook for 5 minutes.
Add the courgettes, green beans, tomatoes, haricot beans and the stock. Bring to the boil, cover and simmer for 20–30 minutes.
Add the vermicelli and cook for 8–10 minutes or until it’s tender. Season well.
While the soup is cooking, whiz together the remaining oil with the garlic and basil. Stir this fragrant purée into the soup and serve in warmed bowls.
Green pea soup with mint and cream
Frozen peas make a vivid green soup with a very smooth texture. It looks lovely swirled with cream and flecked with dark green chopped mint, and is good either hot or chilled.
SERVES 4
1 tbsp olive oil
15g (½oz) butter
1 onion, chopped
900g (2lb) frozen peas
1.2 litres (2 pints) light vegetable stock or water
a few sprigs of thyme
salt and freshly ground black pepper
TO GARNISH
150ml (5fl oz) single cream
2 tbsp chopped fresh mint
Heat the oil and butter in a large saucepan, add the onion and fry gently for 5–7 minutes, with a lid on the pan, until fairly soft but not browned.
Add the peas, the stock or water and the thyme. Bring to the boil, then simmer for about 15 minutes or until the vegetables are soft.
Blend, and if you want it silky soft, make sure you do this thoroughly. For perfection, you could then pass it through a sieve, pushing through as much of the pea purée as you can, but this isn’t by any means essential – you’ll still have a great soup without this extra effort.
Season the soup and gently reheat, then ladle into bowls and top each with a good splash of cream and a scattering of mint.
Potato soup with fresh herbs
Although this is a simple soup, it always tastes good, with its smooth creamy texture and topping of fresh green herbs.
SERVES 4
1 tbsp olive oil
15g (½oz) butter
1 onion, chopped
450g (1lb) potatoes, peeled and diced
850ml (1½ pints) water
salt and freshly ground black pepper
150ml (5fl oz) single cream
2 tbsp chopped fresh herbs (such as chives, parsley or tarragon), to garnish
Heat the oil and butter in a large saucepan. Add the onion and fry gently, with a lid on the pan, for 3–4 minutes. Add the potatoes, stir, then cover and cook gently for a further 5 minutes, without browning.
Pour in the water, bring to the boil, then simmer for about 15 minutes or until the potatoes are tender.
Blend the soup, stir in the cream, then season with salt and pepper.
Reheat and serve sprinkled with the fresh herbs.
Pumpkin soup
Pumpkin makes a very delicious soup, golden in colour with a delicate yet distinctive flavour. It’s lovely sprinkled with chopped parsley and served with garlic bread.
SERVES 6
1 kg (2¼lb) pumpkin (weight includes skin and pips)
15g (½oz) butter
1 tbsp olive oil
2 large onions, chopped
2 large garlic cloves, crushed
1 litre (1¾ pints) vegetable stock
salt and freshly ground black pepper
150ml (5fl oz) single cream or crème fraîche
Cut the skin off the pumpkin, scoop out the seeds and cut the flesh into even-sized pieces.
Heat the butter and oil in a large saucepan, add the onions and cook, covered, for about 5 minutes, then add the garlic and pumpkin and cook for a further 5 minutes.
Pour in the stock, season and bring to the boil. Cover and simmer until the pumpkin is tender (about 20 minutes).
Blend to a glorious golden purée, then add the cream and a splash more water to thin it if necessary.
Reheat gently then ladle into bowls and serve.
Spinach soup
Spinach makes a beautiful deep green soup with a sharp, iron-y flavour that’s