Rose Elliot - Rose Elliot’s New Complete Vegetarian

1 recommend using dried rather than canned chickpeas for this Spanish soup because the flavour depends on the quality of the few ingredients: chickpeas, fresh herbs, garlic and olive oil. The oil is used both in the soup and to fry the crispy croûtons.

SERVES 4

225g (8oz) dried chickpeas (high-quality, Spanish variety if possible)

2 garlic cloves, crushed

a handful of fresh mint, stalks removed

a small handful of parsley, stalks removed

6 tbsp olive oil

salt and freshly ground black pepper

2 large slices of bread, cut into cubes

Soak the chickpeas overnight in plenty of water, then drain, place in a large saucepan, cover generously with fresh water and simmer for about 1½ hours or until really tender. The time can vary, so go on cooking them until you can crush one easily between your fingers.

Drain the chickpeas and reserve the cooking liquid. Blend or process the chickpeas with 850ml (1½ pints) of their liquid (made up with extra water if necessary), the garlic, mint, parsley and half the olive oil until very smooth.

Season with salt and freshly ground black pepper and reheat gently. While this is happening, fry the bread cubes in the remaining olive oil until golden brown.

Serve the croûtons in a bowl for people to add immediately before eating.

In contrast to the next recipe, this is a cooked cucumber soup. It’s light, delicate and very refreshing.

SERVES 4

1 large cucumber, peeled and diced

1 small onion or shallot, chopped

850ml (1½ pints) vegetable stock

2-3 sprigs of fresh mint

2 tsp arrowroot or cornflour

4 tbsp double cream

salt and freshly ground black pepper

sprigs of fresh mint, to garnish

Put the cucumber and chopped onion or shallot into a large saucepan with the stock and sprigs of mint. Bring to the boil and cover, simmering for 10–15 minutes.

Purée the soup thoroughly and return to the pan. Blend the arrowroot or cornflour with the cream and stir into the soup.

Bring to the boil, stirring all the time, and cook for a few seconds until thickened slightly. (If you’re using arrowroot, don’t overcook it, because that will prevent the soup from thickening.) Season to taste.

Chill thoroughly, then serve in chilled bowls with a sprig of mint on top of each.

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.

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.

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 stockor 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.

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 stockor 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.

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