Hot & Sour Soup
Carrot & Parsley Soup
Leek Soup
Carrot & Ginger Soup
Soup au Pistou
Hot & Sour
Soup
Serves 4
5g dried porcini mushrooms
50g fresh shiitake mushrooms
1.2 l vegetable stock
225g tinned bamboo shoots, drained and shredded
225g ready marinated tofu, cut into thin strips
2 small red chillies, finely chopped
3tbsp white wine vinegar
2tbsp shoyu
1tbsp cornflour
4tbsp water
2tsp toasted sesame oil
2 spring onions, shredded
1. Soak the dried porcini
in hot water for 15 minutes. Drain – strain liquid through muslin
or kitchen paper and reserve. Wash and slice the porcini.
2. Remove and discard the stalks of the shiitake mushrooms. Slice the
remaining cups.
3. In a saucepan mix the reserved mushroom liquid with the stock, add
the sliced porcini and shiitake and bring to the boil. Simmer for 10
minutes.
4. Add bamboo shoots, tofu and chillies and simmer for further 5 minutes.
5. Add the vinegar and shoyu.
6. Mix the cornflour with a little water into a paste, add to soup
stirring all the time, simmer until slightly thickened.
7. Remove from heat, season with the sesame oil and garnish with shredded
spring onion.
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Carrot & Parsley
Soup
Serves
4
5ml/1tsp vegetable oil
1 onion chopped
500g/1lb 2oz carrots peeled and chopped
3 cloves garlic crushed
900ml/1.5pints stock
2 bay leaves
2 tbsp. fresh parsley
Salt and pepper
Cream or soya cream to garnish
1. Heat oil in a large pan and fry the onions for 5 minutes until
soft.
2. Add the chopped carrots and garlic and continue to cook for a further
15 minutes, stirring occasionally to prevent it sticking.
3. Add the stock, bay leaves and parsley reserving a small amount of
parsley for garnish.
4. Simmer for 20 minutes, then blend.
5. Adjust the seasoning and add more stock if required.
6. Serve with a sprinkle of chopped parsley and a swirl of cream.
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Leek Soup
30ml/2tbsp vegetable oil
1 medium potato, peeled and very finely cubed
450g/1 lb leeks, washed and chopped
900ml/1 ½ pts vegetable stock
250g/9oz vegan soft cheese with Garlic and Herbs
salt and freshly ground black pepper
1. Heat the oil in a large frying pan and gently cook the potato
until tender. Add the leeks and sweat with the lid on for about 5 minutes.
2. Add the vegetable stock, bring to the boil and cook for 20 minutes.
3. Put the vegan soft cheese with garlic and herbs into a bowl. Add
a few spoons of soup and blend together with a fork to make a thick,
creamy consistency. Stir into the hot soup and season to taste.
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Carrot & Ginger Soup
Serves 4
1 medium onion, peeled and chopped
1 clove garlic, chopped
15ml/1 tbsp oil
700g/1½ lb carrots, peeled and chopped
1 tsp grated ginger root
Salt and freshly ground black pepper to season
900ml/1½ pints light vegetable stock
1. Saute the onion and garlic in the oil for
5 minutes in a covered pan without browning.
2. Add the carrots, ginger and a sprinkling of salt. Cover and lightly
fry for a further 10 mins, stirring occasionally.
3. Add the stock, bring to the boil then simmer for 15 minutes, or
until the carrots are tender.
4. Pureé the soup in blender.
5. Reheat to serve and garnish with chopped fresh herbs.
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Soup Au Pistou
Serves 4
60ml/4tbsp olive oil
1 large onion, peeled and finely chopped
2 sticks celery, finely chopped
2 cloves garlic, crushed
225g/8oz carrots, finely diced
2 x 425g/15oz cans cannellini beans, drained and rinsed
425g/15oz can chopped tomatoes
30ml/2tbsp tomato puree
900ml/1½ pints vegetable stock
30-45ml/3tbsp vegan pesto
salt and freshly ground black pepper
1. Heat the oil in a large, heavy based saucepan. Fry the onion, garlic
and celery for 5-10 minutes until beginning to brown. Add the carrots and cook
for a further 5 minutes.
2. Blend one can of cannellini beans with ½ pint of vegetable stock.
3. Stir in the pureed beans, whole beans, chopped tomatoes, tomato puree and
vegetable stock and bring to the boil. Reduce the heat and simmer for about 30
minutes until all the vegetables are tender. Stir in the pesto, making sure it
is evenly distributed. Season to taste.
4. Serve hot, sprinkled with vegetarian Parmesan cheese (omit for vegans) and
warm,
crusty
French bread.
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