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Recipes

Bulgarian Monastery Soup
85 g/3 oz round rice ('pudding' or risotto) 4 tablespoons corn oil 1 garlic clove, finely chopped 1 green pepper, deseeded and chopped 1 small green chilli, deseeded and chopped 1 fat leek,
Carrot And Ginger Soup
2 tablespoons sunflower or soya oil 1 onion, finely sliced 675 g/1 ½ lb carrots, finely sliced 2 tablespoons finely slivered fresh ginger 900 ml/1 ½ pints water 2 tablespoons ginger wine or 1
Catalan ‘Bullit’
1 tablespoon olive oil 1 large onion, finely chopped ½ green or red pepper, deseeded and chopped 1 stick of celery, chopped 225 g/8 oz small new potatoes, scrubbed and cut into bite sized
Chinese Mushroom Soup
25 g/1 oz dried Chinese mushrooms (shiitake, wood-ears) 1 litre/1 ¾ pints homemade vegetable stock 6 spring onions (white parts only - use the green parts for the garnish), sliced 2-3 slices of
Clear Cep Soup
25g/1oz dried ceps 575ml/1pt warm water 1 leek 1 carrot 75g/3oz conchigliette piccole (tiny pasta shells), cooked Salt and freshly ground black pepper Flat parsley leaves to
Continental Lentil Soup
50g/2oz butter 2 cloves of garlic, crushed 75g/3oz dried pastina (any tiny shapes) 4tbsp finely chopped fresh parsley 400g/14oz can brown lentils, drained 1.4l/2½pt vegetable stock Salt and
Coriander Flavoured Onion Soup
Chikhirtma
2 tablespoons butter or margarine 3 medium (1½ cup) onions, chopped 6 cups water 1 bunch (about 10 sprigs) fresh coriander, tied together 1 tablespoon flour 1 tablespoon wine vinegar ¼ teaspoon
Floret Soup
25 g/ 1 oz butter 2 cloves of garlic, crushed 350 g/ 12 oz tiny broccoli, cauliflower and romanesco florets 100 g/ 4 oz dried pastina (any tiny shapes) 1.1 l/ 2 pt vegetable stock Salt and
Hungarian Paprika Soup
3 tablespoons oil 450 g/1 lb onions, finely sliced Salt 1 carrot, diced small ½ red pepper, deseeded and diced small 1 potato, diced 1 teaspoon caraway seeds 2 heaped tablespoons sweet
Jamaican Split Pea Soup With Sweetcorn
175 g/6 oz yellow split peas 2 tablespoons butter or ghee (clarified butter) 1 onion, finely chopped 1 garlic clove, sliced 1 teaspoon curry powder (Bols is the favourite brand in Jamaica) 1
Mexican Avocado Soup
2 perfectly ripe avocados ½ cucumber, peeled and chopped 1 small green chilli, deseeded and chopped 1 thick slice of mild onion, roughly chopped 1 garlic clove, sliced Juice of 2 limes or 1
Minestrone Soup
75ml/5tbsp extra virgin olive oil 3 cloves of garlic, crushed 450g/1lb carrots, peeled and finely diced 450g/1lb courgettes, finely diced 75g/3oz dried pastina (any tiny pasta shapes) 5tbsp
Mulligatawny
50 g/2 oz butter 1 onion, chopped 2 tablespoons curry powder or paste 1 small turnip, diced 1 parsnip, diced 1 carrot, diced 1 potato, diced 85 g/3 oz orange lentils (masoor dal) 1 litre/1
Pasta Bean Soup
30ml/2tbsp olive oil 3 cloves of garlic, crushed 4tbsp chopped fresh parsley 150g/5oz dried wholewheat gnocchi piccoli (shells) 1.4l/2½pt vegetable stock 45ml/3tbsp vegetable or tomato
Pumpkin Minestrone
2 tablespoons olive oil 1 large leek, finely sliced 1 stick of celery, finely sliced 1 large carrot, diced 2-3 tomatoes, skinned and diced 1.2 litres/2 pints boiling water 225 g/8 oz slice of
Quick Gazpacho
300 ml/ ½ pint tomato juice or vegetable juice ½ slice of white bread, roughly torn 600 ml/1 pint cold water 1 tablespoon wine vinegar ½ green pepper, deseeded and roughly chopped ¼ cucumber,
Red Pepper Soup
400g/14oz can pimiento, drained 575ml/1pt vegetable stock Salt and freshly ground black pepper 1tbsp ground coriander 225g/8oz pasta shapes, such as tortelloni, shells, bows etc, cooked Fresh
Spanish Chickpea And Pepper Soup
225 g/8 oz dried chickpeas, soaked overnight in enough water to cover, or 450 g/1 lb canned chickpeas 1 litre/1 ¾ pints water 2-3 garlic cloves 2 tablespoons olive oil 1 bay leaf 2 vegetable
Sprout Soup With Almonds
50g/2oz butter 1 clove of garlic, crushed 2tsp chopped fresh rosemary 225g/8oz Brussels sprouts, finely shredded 100g/4oz dried ditalini rigati (tiny, short, ridged tubes) 50g/2oz toasted
Suan La Dofu Tang
4 cups of vegetable broth, homemade preferable 1 x 12 ounce, pack of silken tofu, finely diced 2 green onions, finely chopped 1 egg, large in size and lightly beaten 1 mushroom, portobello
Vegetable And Fresh Coriander Soup
1.1l/2pt vegetable stock 175g/6oz dried pasta (any shape) Dash of olive oil 100g/4oz carrots, thinly sliced 175g/6oz frozen peas 6tbsp chopped fresh coriander Salt and freshly ground black
Vegetarian Vegetable Soup
4 cups (1 l) homemade vegetable broth 1 bay leaf ½ teaspoon dill weed Pinch of black pepper 1½ cups (215 g) diced potatoes ½ cup (55 g) diced onion 3 carrots, sliced ¼ inch (6 mm) thick 2
Watercress Soup
675 g/1½ lb potatoes, cut into chunks 900 ml/1½ pints vegetable stock or water and 2 vegetable stock cubes 100 g/3½ oz watercress, washed Freshly grated nutmeg Salt and pepper 150 ml/5 fl oz