Rose Elliot - 30-Minute Vegetarian

Roasted Asparagus with Instant Hollandaise

Grilled Fennel with Goat’s Cheese and Olives

Little Goat’s Cheese Filo Parcels with Cranberry Sauce

A Trio of Dips

Stilton and Port with Black Pepper

Guacamole

Red Pepper Salsa

Artichoke Hearts with Baby Mushrooms

Little Aubergine Fritters with Caper Sauce

Figs with Stilton and Warm Honey and Balsamic Dressing

Chilled Beetroot Soup with Horseradish Cream

One of my all-time favourite soups: I just love the brilliant colour, the sweet-salty balance of the beetroot and seasoning, the little sour hint of lemon, the spiciness of the black pepper … and for me, it has to be chilled. So that means dicing the vegetables small so they cook quickly, in the minimum amount of water, then cooling the soup rapidly with icy water, in order to get it done in 30 minutes. That’s perfectly possible, and it’s delicious with its swirl of peppery horseradish cream and cooling green dill leaves.

Serves 4

700ml (1¼ pints) water, put in the freezer or fridge to chill

700g (1½lb) cooked beetroot (without vinegar), roughly diced, chilled in a large bowl in the fridge

1 large onion, finely chopped

1 large potato, peeled and cut into tiny dice: not more than 5mm (¼in)

1 tbsp olive oil

500ml (18fl oz) boiling water

Zest and juice of ½ lemon

Salt and black pepper

A few sprigs of fresh dill, to serve

For the horseradish cream

6 tbsp single cream

1–2 tbsp horseradish sauce or relish from a jar

1.Put the water and beetroot in the fridge to chill. It’s a good idea to put soup bowls into the fridge at the same time; the cooler everything is, the faster the soup can be made.

2.Fry the onion and potato in the oil in a large saucepan, without browning, for 7–10 minutes.

3.Add the boiling water and lemon zest, and leave to simmer over a gentle heat for about 10 minutes, or until the potato and onions are completely soft.

4.While this is happening, mix the cream with enough of the horseradish cream or relish to give a nice kick; set aside.

5.Tip the potato and onion mixture into the chilled bowl of beetroot from the fridge and process with a hand-held blender until silky smooth. Stir in the icy water from the freezer or fridge, then add about 2 tablespoons of lemon juice and season with salt and pepper.

6.To serve, ladle the soup into chilled bowls, swirl with the horseradish cream and finish with some fresh dill.

Make it vegan: Use soya cream and non-dairy horseradish relish.

Celeriac Soup with Truffle Oil and Cheese Crisps

Salty, celery-flavoured celeriac makes a wonderful, creamy soup, and when topped with a generous swirl of truffle oil and bits of crunchy, crisped cheese it becomes really special.

Serves 4

1 onion, chopped

1 celeriac, about 700g (1½lb), thickly peeled and cut into 1cm (½in) cubes

1 tbsp olive oil

1.5 litres (2½ pints) water

Salt and black pepper

About 4 tbsp truffle oil, to serve

For the cheese crisps

40g (1½oz) freshly grated Parmesan-style cheese

2 tbsp semolina

1.Fry the onion and celeriac in the oil in a large saucepan, covered, for 5 minutes, until beginning to soften.

2.Pour in 1 litre (1¾ pints) of the water, bring to the boil, then leave to simmer for about 15 minutes, or until the celeriac is tender.

3.Meanwhile, make the cheese crisps: sprinkle just over half the cheese into a large, dry frying pan, to make a thin, lacy layer. Put the frying pan over a moderate heat for about 30 seconds, until the cheese has melted, then sprinkle 1 tablespoon of the semolina over the top, followed by the rest of the cheese, then the last of the semolina. Leave it for about another minute, until the cheese turns pale golden, then take the pan off the heat and leave the crisp to cool in it. It will crisp as it cools and become easy to lift out of the frying pan with a spatula.

4.Blend the soup until it is smooth and creamy, using a hand-held blender or food processor, and adding the rest of the water as necessary to get the consistency you like. Season with salt and pepper.

5.Serve the soup in bowls, swirl some truffle oil on top, then scrunch some of the cheesy crisp over. Serve at once.

Tip: Real Parmesan cheese is not vegetarian because it is made using animal rennet. However, there are a number of strong or hard vegetarian Italian cheeses you can use instead.

Creamy Swede Soup with Fried Onion and Cumin Topping

Swedes are available all winter, and are cheap as chips, yet what can you do with them to make them taste really delicious? They’re good mashed in a half-and-half mix with carrots and also in a vegetable curry, where the spices add zing and interest. Or try them in this delicious soup; it’s naturally creamy and delicate, with the onion and cumin topping adding a lovely burst of extra flavour and texture.

Serves 4

Vegan

1 onion, chopped

1 swede, about 700g (1½lb), thickly peeled and cut into 1cm (½in) cubes

1 tbsp olive oil

Cinnamon stick

1.5 litres (2½ pints) water

Salt and black pepper

For the topping

1 onion, sliced

1 tbsp olive oil

1 tsp cumin seeds

1.Fry the onion and swede in the oil in a large saucepan, with the cinnamon stick, covered, for 5 minutes, until beginning to soften.

2.Pour in 1 litre (1¾ pints) of the water, bring to the boil, then leave to simmer for about 15 minutes, or until the swede is tender.

3.Meanwhile, prepare the topping: fry the onion in the oil for about 7 minutes, until tender, then turn up the heat and allow them to brown a bit. Add the cumin seeds for the last couple of minutes of cooking.

4.Blend the soup until it is really smooth and creamy, using a hand-held blender or food processor, and adding the rest of the water as necessary to get the consistency you like. Season with salt and pepper.

5.Serve the soup in bowls, each topped with a spoonful of the onion and cumin mixture.

Tip: This soup is also lovely made with parsnips instead of swedes.

Tuscan Bean Soup

You can’t beat this on a cold day with some good crusty bread, and it’s so quick and easy to make. You can vary the beans: borlotti are excellent, too.

Serves 4

Vegan

2 tbsp olive oil

2 onions, chopped

4 garlic cloves, crushed

2 × 400g tins cannellini beans

About 400ml (14fl oz) water or vegetable stock

1 lemon, halved

Salt and black pepper

Extra virgin olive oil, to serve (optional)

Roughly chopped flat-leaf parsley, to serve

1.Heat the oil in a large saucepan, add the onions then cover and cook gently for 10 minutes, until tender but not brown. Stir in the garlic and cook for 1–2 minutes longer.

2.Add the cannellini beans, together with their liquid, then purée in a food processor or with a hand-held blender until fairly smooth and creamy.

3.Return the mixture to the pan and add some water or vegetable stock to adjust the consistency to your liking. Bring to the boil, then season with salt and pepper and a squeeze or two of lemon juice to bring out the flavour.