Rose Elliot’s New Complete Vegetarian. Rose Elliot
of mint on top of each.
Bulgarian chilled cucumber soup with walnuts
Yoghurt, cucumber, walnuts and dill may sound like rather a strange mixture but it works, I promise you. The choice of yoghurt is up to you; thick strained Greek yoghurt gives the richest result but you could use whole milk or low-fat yoghurt if you want a lighter soup.
SERVES 4
1 large cucumber, peeled and cut into rough chunks
1 garlic clove, crushed
425ml (15fl oz) natural yoghurt
25g (1oz) shelled walnut pieces
salt and freshly ground black pepper
2 tbsp chopped fresh dill, to garnish
Blend the cucumber with the garlic, yoghurt, walnuts, about half a teaspoon of salt and a grinding of pepper, to a fairly smooth purée.
Taste and add some more salt and pepper if you think it needs it, then pour into a bowl and chill thoroughly.
Serve in chilled bowls sprinkled with the chopped dill.
Dal soup v
This light, refreshing soup is perfect for serving before a rice and curry meal. You can use either yellow split peas or split red lentils.
SERVES 4
175g (6oz) yellow split peas or split red lentils
1 large onion, chopped
2 tbsp rapeseed oil
1 garlic clove, crushed
1 tsp turmeric
2 tsp grated fresh root ginger 1 bay leaf
1 litre (1¾ pints) water
juice of ½ lemon
salt and freshly ground black pepper
4 slices of lemon, to garnish
Cover the split peas or split red lentils with water and leave them to soak for a few hours, then drain and rinse.
Fry the onion in the oil in a large saucepan for 5 minutes, then add the garlic, turmeric, ginger and bay leaf and fry for a further 5 minutes.
Stir in the split peas or lentils and the water. Bring to the boil, then cover and simmer gently for about 30 minutes or until the lentils or split peas are soft.
Remove the bay leaf and blend the soup. Add enough of the lemon juice to sharpen the soup and bring out the flavour. Season with salt and pepper.
Reheat gently and serve each bowl with a slice of lemon floating on top.
Fasolada v
This Greek bean soup is very filling and comforting, especially if you serve it with some country-style bread.
SERVES 4
6 tbsp olive oil
1 large onion, chopped
2 sticks of celery, sliced
2 carrots, chopped
1 garlic clove, crushed
225g (8oz) dried haricot beans, soaked, rinsed and drained
1 litre (1¾ pints) unsalted vegetable stock or water
1 tbsp tomato purée
2 tbsp chopped fresh parsley
salt and freshly ground black pepper
squeeze of lemon juice
Heat the oil in a large saucepan and fry the onion, celery, carrots and garlic for 5 minutes, stirring from time to time to prevent them from sticking.
Add the drained beans, stock or water, tomato purée and parsley, and bring to the boil. Cover, reduce the heat and leave to simmer gently for about 1¼ hours or until the beans are tender. Season with salt and pepper to taste, and a little lemon juice.
Serve with lots of country-style bread. If there’s any soup left over, it’s even better the next day.
Flageolet soup
This soup makes the most of the delicate flavour of pale green flageolet beans, and the green leek helps to accentuate their natural green colour. Use dried not canned beans for this soup, to get the best results.
SERVES 4
125g (4oz) flageolet beans, soaked overnight
1 small onion, chopped
1 leek, sliced
25g (1oz) butter
850ml (1½ pints) unsalted vegetable stock or water
4 tbsp double cream
1 tbsp chopped fresh parsley, plus extra to garnish
salt and freshly ground black pepper
fresh flat-leaf parsley, to garnish
Rinse and drain the beans.
Fry the onion and leek gently in the butter in a large saucepan, covered, for about 10 minutes.
Add the beans to the onion and leek, together with the stock or water. Simmer gently for about 1 hour or until the beans are tender.
Blend the soup thoroughly, with the cream and parsley, until very smooth. Season with salt and freshly ground black pepper.
Reheat gently without boiling, then scatter some fresh parsley over each bowlful before serving.
Gazpacho v
This unashamedly easy version of gazpacho is perfect for hot, lazy days. If you keep a can of tomatoes in the fridge in the summer you can rustle it up in a matter of moments. It’s nice served with some country-style bread or crunchy croûtons.
SERVES 6
1 large onion, cut into rough chunks
2 large garlic cloves, crushed
2 x 400g cans chopped tomatoes in juice
4 tbsp olive oil
2 tsp red wine vinegar
salt and freshly ground black pepper
TO SERVE
about 10cm (4in) cucumber, diced
1 small green or red pepper, deseeded and finely chopped
1 tbsp chopped fresh chives
1 tbsp chopped fresh mint
croûtons (made by frying cubes of 3 slices of bread in olive oil and cutting into small dice)
Purée the onion, garlic and tomatoes in a blender or food processor. Stir in the olive oil, vinegar, some salt and a grinding of pepper and blend again.
Pour into a bowl or jug and chill.
Just before serving, stir the cucumber, pepper and herbs into the soup, then pour into individual bowls and hand round the croûtons separately.