Rose Elliot - Rose Elliot’s New Complete Vegetarian

1 small green or red pepper, deseeded and finely chopped

1 tbsp chopped fresh chives

1 tbsp chopped fresh mint

croûtons (made by frying cubes of 3 slices of bread in olive oil and cutting into small dice)

Purée the onion, garlic and tomatoes in a blender or food processor. Stir in the olive oil, vinegar, some salt and a grinding of pepper and blend again.

Pour into a bowl or jug and chill.

Just before serving, stir the cucumber, pepper and herbs into the soup, then pour into individual bowls and hand round the croûtons separately.

I’ve experimented with many versions of this soup to get it just right, and this one, with its mixture of fresh ingredients and spices preserved in sunflower oil, is my favourite. I love it; it’s light, but the heat of the chilli and the balance of flavours make it very satisfying and uplifting. It’s perfect before an Asian meal, such as chilli-braised tofu steaksor salt and pepper tofu. Don’t be put off by the ingredients list; everything can be bought at a large super-market and the soup is quick and easy to make.

SERVES 4

FOR THE STOCK

stalks from a large bunch of coriander

1.5 litres (2½ pints) water

1 onion, quartered

2 stalks of lemon grass, split in half

4 garlic cloves, halved, no need to peel

4 kaffir lime leaves

3 slices of dried galangal

3 dried red chillies

FOR THE SOUP

1 tbsp mild-flavoured olive oil

150g (5oz) enoki mushrooms, trimmed from their base

4 kaffir lime leaves, roughly torn

1–2 tsp lemon grass in sunflower oil

1–2 tsp galangal in sunflower oil

2 tsp tamarind in sunflower oil

1 tbsp tamari or shoyu soy sauce salt

4 tbsp chopped fresh coriander leaves

Put all the stock ingredients into a large saucepan, bring to the boil, then turn the heat down, cover and simmer gently for 15–20 minutes.

Remove from the heat and strain through a sieve into a large bowl, pressing to extract as much liquid as possible. Set aside for the moment, discarding the debris in the sieve. Rinse out and dry the saucepan.

Heat the oil in the saucepan, add the enoki mushrooms and lime leaves and cook for 1–2 minutes. Pour in the stock and stir in the lemon grass, galangal, tamarind, soy sauce and a little salt to taste. Bring the soup just to the boil, then remove from the heat, stir in the chopped coriander and serve.

Leek, potatoes, stock – this soup couldn’t be simpler but it hits the spot every time. You can blend it, keep it as it is or blend half of it and leave the rest to give some texture.

SERVES 4

1 tbsp olive oil

450g (1lb) potatoes, peeled and diced

2 leeks, sliced

850ml (1½ pints) water or light vegetable stock

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

salt and freshly ground black pepper

2 tbsp chopped fresh flat-leaf parsley, to garnish

Heat the oil in a large saucepan, add the potatoes and leeks and fry gently for about 5 minutes, stirring often and being careful not to let them brown.

Pour in the water or stock, bring to the boil then simmer, with a lid on the saucepan, for about 20 minutes or until the vegetables are tender.

Blend the soup, making it smooth or chunky, depending on your taste. Stir in the cream, if using, and season with salt and pepper.

Reheat gently without letting it boil. Ladle into warmed bowls and sprinkle over some chopped parsley.

This pretty soup is pale golden and flecked with pieces of green leek, orange carrot and chopped fresh green herbs. It’s very cheering and uplifting on a winter’s day.

SERVES 4

2 large carrots, sliced

4 leeks, sliced

1 tbsp olive oil

850ml (1½ pints) vegetable stock or water

a pinch or two of freshly grated nutmeg

salt and freshly ground black pepper

4 tbsp chopped fresh chervil or flat-leaf parsley

In a large saucepan fry the carrots and leeks together in the oil for 10 minutes without browning.

Add the stock or water and cook gently for 30–40 minutes or until the vegetables are tender.

Blend, leaving some texture to the soup. Season with nutmeg, salt and pepper and stir in the chopped chervil or parsley just before serving.

This is comfort food, and it’s quick and easy to make. I like it as it is or with some hot, buttery, crunchy garlic bread. It’s also delicious with a soft mound of grated, sharp-tasting cheese melted into it.

SERVES 4

15g (½oz) butter

1 tbsp olive oil

1 large onion, chopped

900g (2lb) potatoes, peeled and cut into chunky pieces

700g (1½lb) leeks, sliced

575ml (1 pint) water

1 tsp vegetable bouillon powder

salt and freshly ground black pepper

chopped parsley (optional)

Heat the butter and oil in a large saucepan, add the onion and fry gently for 5 minutes, without browning.

Add the potatoes and leeks, stir and fry gently for a further 5 minutes, stirring often.

Pour in the water, stir in the bouillon powder and bring to the boil. Cover and simmer gently for about 15 minutes, until the vegetables are just tender.

Mash some of the potatoes roughly, to thicken the soup. Check the seasoning, then serve with some chopped parsley sprinkled over, if you like.

VARIATION

For this version, leave out the leeks and use 225g (8oz) sliced chestnut mushrooms.

I think this smooth, golden soup is the most comforting of all soups and it couldn’t be easier to make. It was the first solid food I gave my youngest daughter when she was six months old and she still adores it – in fact, it’s a great favourite with all the family.

SERVES 4

1 large onion, chopped

1 tbsp olive oil

225g (8oz) split red lentils

1 litre (1¾ pints) vegetable stock or water

1–2 tbsp lemon juice

salt and freshly ground black pepper

Heat the oil in a large saucepan and fry the onion for about 5 minutes or until it’s lightly browned.

Add the lentils and stock or water and bring to the boil, then simmer for about 20 minutes or until the lentils are soft and golden.

Blend the soup, adding water to thin it if you wish. Add lemon juice to taste and season with salt and plenty of pepper. Reheat gently and serve.

VARIATION

Make as described, but shortly before serving, fry a chopped onion in a little olive oil with 2 crushed garlic cloves and 2 teaspoons of ground cumin. Stir into the soup just before serving.

Make as described, and while the soup is cooking, slowly fry 2 finely sliced onions in a tablespoon of olive oil until deep golden brown and very soft. This will take at least 20 minutes. Serve each portion of soup with a glossy pile of caramelised onions on top, or stir through the soup before serving.

The lentils and mushrooms in this soup blend beautifully to make a deep, dark soup with a rich, earthy flavour. If they don’t know, people sometimes think they’re just eating mushroom soup, but of course the lentils give it extra body and are full of nourishment.