Rose Elliot - Rose Elliot’s New Complete Vegetarian

Let the soup simmer for 5–10 minutes to cook the flour, then season and serve.

A pretty, pale golden soup with a hint of sweetness. You can blend it until it’s smooth, and then strain it too if you want it really delicate and silky; or half-blend it, leaving some pieces of sweetcorn for texture. You will need 2–3 sweetcorn cobs for this quantity of kernels, or you could use frozen kernels, which work well too.

SERVES 4

1 onion, chopped

1 tbsp of olive oil

15g (½oz) butter

225g (8oz) sweetcorn kernels, frozen or cut from the cob

700ml (1¼ pints) water

150ml (5fl oz) single cream

a pinch or two of paprika, to taste, plus extra for garnishing

a squeeze of lemon juice

salt and freshly ground black pepper

In a large saucepan, fry the onion in the oil and butter, covered, for 10 minutes. Don’t let the onion brown.

Add the sweetcorn and water, bring to the boil, then reduce the heat and simmer for 10–15 minutes.

Blend the soup until it is the texture you want, then stir in the cream, paprika and a little lemon juice, plus salt and pepper to taste.

Reheat gently, without boiling, and sprinkle a dusting of paprika pepper on top.

When it’s made in the summer with just-picked tomatoes and fragrant fresh basil, this has to be one of the best soups of all, but even canned tomatoes give a very acceptable result as long as you a choose good quality brands.

SERVES 4-6

1 tbsp olive oil

25g (½oz) butter

1 onion, chopped

350g (12oz) potatoes, peeled and cut into even-sized chunks

450g (1lb) tomatoes, chopped

1.2 litres (2 pints) light vegetable stock or water

salt and freshly ground black pepper

sugar (optional)

TO GARNISH

150ml (5fl oz) single cream

2 tbsp torn fresh basil leaves

Heat the butter and oil in a large saucepan and add the onion. Fry for 5–7 minutes, covered, until fairly soft but not browned.

Add the potatoes, stir, cover and cook for a further 5–10 minutes. Cover the pan but stir often to prevent sticking.

Add the tomatoes and the stock or water. Bring to the boil, then simmer, covered, for about 15 minutes or until the potatoes are very tender.

Blend thoroughly then pour the soup through a sieve into a clean saucepan to remove the seeds and skins of the tomatoes.

Taste and season with salt, pepper and a pinch or two of sugar if you think it needs it. Reheat and serve each bowl topped with a generous spoonful of cream and some basil.

The better the stock, the better this soup will be. Homemade stock is great, if you have it, but if not, good-quality vegetable bouillon powder or stock concentrate will also work well.

SERVES 4

2 sticks of celery, chopped

2 onions, chopped

2 carrots, diced

other vegetables as available (e.g. a few French beans or a little cabbage)

2 tsp olive oil

1 tsp yeast extract

1 tsp tomato purée

1 bay leaf

850ml (1½ pints) vegetable stock

salt and freshly ground black pepper

2 tbsp chopped fresh chives, to garnish

Fry the celery, onion and carrot together in the oil without browning for 5 minutes.

Add the beans, broken into short lengths, and the cabbage, shredded. Cook over a gentle heat for a further 5 minutes. Cover the pan but stir often.

Add the yeast extract, tomato purée, bay leaf and stock, bring to the boil and simmer for 20–30 minutes.

Season with salt and freshly ground black pepper. Sprinkle with the chopped chives before serving.

VARIATION

Mushrooms make a delightful broth. You can use any type – field, portobello, shiitake or delicate little button mushrooms. Leave out the carrots and other vegetables, and add 225g (8oz) sliced or chopped mushrooms to the onions and celery after they have been frying for 5 minutes. Pour in the stock, bring the boil and simmer for 10–15 minutes, then stir in 2 heaped tablespoons of chopped flat-leaf parsley before serving.

This silky-smooth soup is very easy to prepare and a sure-fire hit with everyone. The swirl of truffle oil on the top makes it luxurious enough for a special occasion.

SERVES 4

2 x 400g cans haricot or cannellini beans or 200g (7oz) soaked and cooked until very tender

2 tbsp olive oil

1 onion, chopped

2 garlic cloves, crushed

1 tsp vegetable bouillon powder or a stock cube

salt and freshly ground black pepper

TO GARNISH

a little chopped fresh parsley

4 tsp truffle oil

Drain the beans, reserving the liquid if you are using ones you have cooked yourself.

Heat the olive oil in a large saucepan, add the onion, cover with a lid and cook gently, stirring occasionally, for 10 minutes or until the onion is soft but not brown.

Stir in the garlic and cook for a few seconds, then add the drained beans. Make the drained liquid from the beans up to 850ml (1½ pints) with water, or just use water and add to the pan, along with the bouillon powder or stock cube. Bring to the boil, then simmer, uncovered, for 10 minutes.

Blend the soup thoroughly until it is really smooth and creamy. Season to taste with salt and pepper.

Serve in bowls with a little finely chopped parsley, a grinding of pepper and a swirl of truffle oil.

A pale golden soup, full of flavour, and it couldn’t be easier to make. Try a big, steaming bowl of it on a winter’s day, with chunks of crusty bread.

SERVES 4

1.2 litres (2 pints) water

2 fairly large carrots

2 onions

2 potatoes

1 swede (about 225g (8oz))

1 turnip (about 225g (8oz))

4 sticks of celery

15g (½oz) butter

salt and freshly ground black pepper

Pour the water into a large saucepan and bring to the boil while you prepare the vegetables. Peel and cut them into fairly small chunks, then add them to the water, together with some salt, and simmer gently, covered, for about 30 minutes or until they’re tender.

Blend the soup to the smoothness you want, and stir in the butter. Season to taste, then reheat and serve.

This classic chilled summer soup is always popular.

SERVES 6

1 onion, chopped

1 tbsp olive oil

15g (½oz) butter

225g (8oz) potatoes, peeled and diced

700g (1½lb) leeks, sliced

575ml (1 pint) water

salt

575ml (1 pint) milk

freshly ground black pepper

150ml (5fl oz) single cream

2 tbsp chopped chives, to garnish

Fry the onion in the oil and butter for about 5 minutes in a large, covered saucepan but don’t let it brown.

Add the potatoes and leeks and stir until they’re coated glossy with the oil. Put the lid back on the pan, turn the heat right down and cook gently for a further 15 minutes, stirring from time to time and being careful not to let it brown.

Stir in the water and a little salt and bring to the boil, then cover and leave to simmer for 20–30 minutes or until the vegetables are tender.

Purée the soup very thoroughly, adding some of the milk if you like, to make the process easier. Tip the soup into a bowl or jug – pouring it in through a sieve if you want the soup really velvety – and add the remaining milk. Taste and season the soup, then chill it.