Rose Elliot - Rose Elliot’s New Complete Vegetarian

In this book you’ll find hundreds of delicious, easy-to-make vegetarian and vegan recipes. Here you’ll find my classic recipes that I turn to again and again, and often get asked for, plus many new ones to enjoy. You’ll also find information on cooking and preparing vegetables, fruits, pulses and nuts, plus symbols for those recipes that are vegan v and those that can be frozen . Many dishes include variations, so if you don’t like a particular ingredient, you can often replace it with something else. In fact, I would always encourage you to try out new dishes and have fun making the recipes your own.

So, if you’re one of my dear loyal readers from the past, I hope you will love this new edition as much as you did the first one; and if this is your first encounter with my Complete Vegetarian Cookbook, it’s so good to have you here and I hope you will find it an inspiring and practical friend in the kitchen. Whether you’re an old friend or a new one, I wish you many wonderful meals and health and happiness in your life and on your vegetarian journey.

Soup is one of the most satisfying things to make and eat, and it’s so varied and adaptable. It can be hot or chilled, smooth or chunky, thick or delicately light. Truly, there is a soup for all tastes and seasons.

In this chapter you’ll find a mouth-watering variety of soups, from broths such as miso soupto thick and chunky soups like lentil with garlic and cumin. There are plenty of quick-to-make soups, plus elegant ones for entertaining. You’ll also find a recipe for vegetarian stock. While using your own stock can give a beautiful flavour, it’s also fine to use bouillon powder, concentrate or cubes. You can also get excellent results using just water; I often do this when I want the pure taste of a particular vegetable to really sing through.

Many homemade soups freeze excellently, and you’ll find the freezer symbol against those suitable for this; just remember to allow time – several hours at room temperature or overnight – for the soup to defrost.

Although you can now buy very acceptable vegetarian stock powder, which I often use for speed, nothing beats a good home-made stock. It’s easy to make – 10 minutes of simple preparation followed by an hour of slow simmering and you’re done. It keeps perfectly for a week in the fridge or for 3–6 months in the freezer. This is a good basic stock but you can also jazz it up by adding a few cloves of garlic, some peppercorns and any other herbs you fancy, such as bay leaves or thyme.

MAKES ABOUT 1.2 LITRES (2 PINTS)

1 onion, roughly sliced

1 stick of celery, roughly chopped

1 large carrot, roughly chopped

1 potato, roughly chopped

a few sprigs of parsley

2.5 litres (4 pints) water

Put the vegetables and parsley into a large saucepan and add the water.

Bring to the boil, then turn the heat down, cover and leave to simmer for 40 minutes.

Strain through a sieve. Cool, then keep in the fridge or freeze in suitable-sized containers.

Tip

Toss the vegetables in 1–2 tablespoons of olive oil and roast for 20–30 minutes at 200°C (400°F) gas mark 6, before proceeding as above, for a fuller flavour.

Smooth and creamy, this slips down your throat like velvet. Jerusalem artichokes are quite easy to peel if you use a potato peeler and are fairly ruthless about cutting off the little lumps. Put them into a bowl of cold water as they’re done, to preserve their colour.

SERVES 6

25g (1oz) butter

1 onion, chopped

900g (2lb) Jerusalem artichokes, peeled and cut into even-sized chunks

1.2 litres (2 pints) light vegetable stock or water

150ml (5fl oz) single cream (optional)

275ml (10fl oz) milk

sea salt

freshly ground black pepper

freshly grated nutmeg

2 tbsp chopped fresh chives or flat-leaf parsley, to garnish

Melt the butter in a large saucepan and add the onion. Cover the pan and fry gently for 5–7 minutes or until fairly soft but not browned, then add the artichokes, cover the pan again and cook for a further 2–3 minutes, stirring often.

Pour in the stock or water, bring to the boil, then turn the heat down, cover and leave to simmer for about 20 minutes or until the artichokes are soft.

Blend the soup very well, and pass it through a sieve if you want it really smooth, then add the cream if you’re using it, and enough milk to make the soup the consistency you like.

Season to taste with salt, pepper and freshly grated nutmeg. Reheat, and serve with some chopped chives or parsley sprinkled on top.

VARIATION

Truffle oil adds a deep, earthy flavour to this beautiful soup. Make as described and season with salt and pepper, but omitting the nutmeg and herbs. Pour into warm bowls and swirl each with a good teaspoon of truffle oil.

One of my favourite summer soups, this makes a wonderful starter for a special occasion and can also be served chilled in hot weather.

SERVES 4

1 onion, chopped

1 potato (about 50z (150g)), peeled and cubed

1 tbsp olive oil

500g (1lb 2oz) asparagus, washed

about 1 litre (1¾ pints) water

1 tsp vegetable bouillon powder or a stock cube

4 tbsp single cream

salt and freshly ground black pepper

In a large covered saucepan, fry the onion and potato cubes in the olive oil over a gentle heat. Fry for a few minutes, stirring now and again.

Break the tips off the asparagus stems by bending them until they snap. Place the tips to one side. Cut the stems into 2cm (1 in) pieces and add to the pan, along with half the water and the vegetable bouillon. Bring to the boil, then leave to simmer gently for about 30 minutes, until the asparagus is tender.

Meanwhile, heat the remaining water in another pan and cook the asparagus tips until tender, about 7 minutes. Drain, reserving the cooking water.

Purée the soup thoroughly and, for an extra-smooth texture, pour it through a sieve, back into the rinsed-out saucepan. Add the cooked asparagus tips together with their cooking water and the cream. Season well with salt and pepper.

Reheat gently before serving; don’t let it boil.

This beautiful pale green, silky soup is very easy to make. Use avocados that are perfectly ripe but not overly so; they’re just right when they feel slightly soft all over when you squeeze them gently in the palm of your hand. Avoid making this soup in advance; it just needs time to chill in the fridge so that it keeps its bright colour.

SERVES 6

2 large ripe avocados

1 tbsp lemon juice

850ml (1½ pints) ice-cold skimmed milk

salt and freshly ground black pepper

2 tbsp chopped fresh chives, to garnish

Halve, stone and peel the avocados and cut them into rough chunks.

Put the chunks into a blender or food processor with the lemon juice and milk and blend very thoroughly until the mixture is silky smooth.