Easy Vegan Cooking: Over 350 delicious recipes for every ocassion. Leah Leneman
tsp freshly grated nutmeg As required sea salt Sprinkling paprika
1) Chop the leeks and onion. Sauté for 3–4 minutes in the margarine.
2) Peel and slice the potatoes thinly. Add to the leek and onion.
3) Pour in the water and add the stock cube. Bring to the boil, then cover and simmer for about 15 minutes until tender. Set aside to cool.
4) Peel and chop the avocado. Place in liquidizer and add the leek, potato mixture and milk. Also add the nutmeg and salt. Blend thoroughly.
5) Place in the refrigerator until thoroughly chilled. Sprinkle with paprika before serving.
Chilled Carrot Soup
This is a pleasant soup for a hot summer day.
455g/l lb carrots
140ml/½ pt/1½ cup water
2 tbs grated onion
4 tbs peanut butter
570ml/1 pt/2½ cups soya (soy) milk
As required sea salt
As required freshly ground black pepper
1) Clean and slice the carrots, cover them with the water and boil gently for 20 minutes.
2) Add the grated onion and peanut butter and simmer for 20 minutes more.
3) Cool slightly, add milk and seasoning, then blend the soup in a liquidizer.
4) Chill for several hours before serving.
Curried Sweetcorn Soup
This is a delicious creamy soup which is quick to make.
2 tins (c. 340g) each/1½ lb canned
creamed-style sweetcorn (corn)
425ml/¾ pt/2 cups soya (soy) milk
1 tbs grated onion
1 heaped tsp curry powder
1 tbs vegan margarine
Sprinkling paprika
1) Combine all the ingredients except the last two in a liquidizer and blend thoroughly.
2) Pour the soup into a saucepan and heat gently. Simmer for 10 minutes.
3) Add the margarine and mix well.
4) Sprinkle paprika on the top when serving.
Miso Soup
This is a version of a Japanese classic.
1 onion
1 large carrot
1 small or ½ large head white cabbage
1 tbs vegetable oil
1140ml/2 pts/ 5 cups water
3 tbs miso
1) Slice the onions thinly, cut the carrot into matchsticks, and shred the cabbage.
2) Sauté the onions in the vegetable oil for 2 minutes, then add the carrot and cabbage and sauté them for 5–10 minutes more, stirring constantly.
3) Add the water, bring to the boil and simmer for 20 minutes.
4) Remove some of the liquid and mix it in a cup with the miso until it is dissolved. Add this to the soup, mix thoroughly and serve.
Avocado and Cashew Soup
In this soup the ingredients are not cooked but only heated slightly. A quick recipe.
85g/3 oz/2/3 cup cashews 1 large avocado 340ml/2/3 pt/1½ cups water 1 tsp dried oregano As required sea salt
1) Grind the cashews finely in a liquidizer. Add the water and blend thoroughly.
2) Peel and dice the avocado. Add the liquidizer, along with the seasonings and blend well.
3) Pour into a saucepan and heat until just below simmer point.
Potato and Carrot Soup
For those who like a blended soup, this one should prove a favourite, as the potatoes give it a pleasant creaminess.
680g/1½ lb potatoes
455g/l lb carrots
1 small onion
85g/3 oz/1/3 cup vegan margarine 1140ml/2 pts/5 cups water As required sea salt As required freshly ground black pepper As required grated nutmeg As required chopped parsley
1) Peel the potatoes and cut them into slices. Slice the onion and carrots.
2) Melt half the margarine, add the onion and cook until softened but not brown. Add the potatoes and carrots and stir well.
3) Add a little salt and the water and cook until the vegetables are tender.
4) Cool slightly, then put into a liquidizer and purée.
5) Return the soup to the pan, reheat and season to taste. Stir in the remaining margarine and a little freshly chopped parsley.
Vegetable Soup
This soup is ideal for those who prefer a soup in which the ingredients remain recognisable.
2 onions
3 carrots
2 sticks celery
1 tbs vegan margarine
1 small tin (c. 5 oz)/ 5 oz canned tomato purée
(paste)
1 vegetable stock cube
1140ml/2 pts/5 cups water
As required sea salt
As required freshly ground black pepper
30g/l oz wholewheat spaghetti
55g/2 oz/1/2 cup fresh or frozen green beans 115g/4 oz/1 cup cabbage 2 heaped tbs wholewheat flour
1) Slice the onions, carrots and celery.
2) Melt the margarine and add the vegetables, sautéeing gently for 3–4 minutes without browning. Stir in the tomato purée (paste), stock cube, water, salt and pepper.
3) Bring to the boil and simmer for 10 minutes.
4) Break the spaghetti into small pieces, add them to the soup and simmer for a further 10 minutes.
5) Shred the cabbage and beans. Add them to the soup and simmer for 5–10 minutes longer until the spaghetti is tender.
6) Mix the flour with a little cold water in a cup. Add this to the soup, stirring well, and cook for another minute before serving.
Vegetable Soup with Miso
This soup is a compromise between a blended and unblended one, offering the texture of the vegetables in a creamy base.
2 carrots
115–170g/4–6 oz white turnip
4 sticks celery
2 onions
850ml/1½ pts/ 31/4 cups water 30g/l oz/3 tbs broken cashews 2 tbs miso 1 tsp garlic salt 2 tbs parsley 1 tsp dried basil
1) Chop the carrots, turnip, celery and onions. Put them in the water in a saucepan. Bring to the boil, then lower heat, cover and simmer for about 15 minutes.
2) Pour about half the liquid and vegetables (the precise quantity does not matter at all) into a liquidizer, leave to cool slightly. Add the cashews, miso, garlic, salt, parsley and basil and blend well.
3) Pour the blended mixture into the unblended