Vegetarian Cooking: Leekie oat broth recipe

Leekie Oat Broth Recipe Ingredients

• 100g /4 oz leeks, thinly sliced

• 600 ml/1 pint of vegetable stock

• 100 g /4 oz carrots, finely chopped

• ½ teaspoon dried mixed herbs

• salt and freshly ground black pepper

• 25 g/1 oz porridge oats ( see cooks tip)

• 150 ml ¼ pint milk

• 2 tablesppons single cream or evaporated milk

• 100 g/ 4 oz Edam cheese, cubed, to serve

How To Prepare Leekie Oat Broth

1) Pour the stock into a saucepan and bring to boil. Add the leeks, carrots, herbs and salt and pepper to taste. Lower the heat, cover and simmer for 15 minutes or until the vegetables are tender
2) Sprinkle the oats into the soup and, stir in the milk and cook gently, uncovered, for 5 minutes, stirring occasionally, until thick. Stir in the cream or evaporated milk and heat through without allowing the soup to boil.
3) To serve: ladle into a warmed tureen or individual serving bowl and mix the cubes of Edam cheese into the soup. Serve at once before the cheese has completely melted.

Cook’s notes

Time- this broth takes about 30 minutes to prepare and cook
Cook tip- the addition of porridge oats instead of flour as a thickener in this soup lends a pleasantly different flavor and texture to it
Variation- instead of leeks, use thinly sliced onions or dried onion flakes
Watch point- do not add the cheese until the last minute. It should be soft and stringy.

Vegetarian Cooking: Thick country soup recipe

Thick country soup ingredients

• 1 tablespoon vegetables oil

• 15 g/ ½ oz butter

• 1 onion, chopped

• 225 g/8 oz carrots, sliced

• 100 g/4 oz packet soup mix ( see buying guide)

• 850 ml /1 ½  pints vegetable stock

• 1 leek, white part only, chopped

• 1 teaspoon dried thyme /

• 1 bay leaf

• salt and freshly ground black pepper

• 1 tablespoon chopped fresh parsley

How To Cook Thick Country Soup 

1) In saucepan, heat the oil and butter and gently cook the onion and carrots for 10 minutes.
2) Add the soup mix together with the stock, chopped leek, celery and herbs. Bring to the boil, then lower the heat, cover and simmer for about 45 minutes.
3) Season the soup to taste with salt and pepper and stir in the parsley. Serve at once.

Cook’s notes

Time- preparation takes about 15 minutes, cooking time is 45 minutes
Serving ideas- for lunch or supper serve some cheese and biscuits and/ or fruit after this substantial soup.
Watchpoint- do not add salt to pulses until the end of the cooking time as toughens the skins
Buying guide- packets of soup mix are: available in most health food shops and some large supermarkets. They usually contain a mixture of lentils, yellow and green split peas, pearl barley and oatmeal.
Variation- For a sophisticated flavor, try substituting a bouquet garni for the thyme and bay leaf.

Vegetarian Cooking: Celery Stilton Soup Recipe

Celery stilton soup Ingredients

• 1 head celery ( see cook’s tip), finely chopped

• 100 g/ 4 oz stilton cheese ( see variation), trimmed of rind

• 40 g/ 1 ½ oz butter

• 2 large leeks, thinly sliced

• 700 ml/ 1 ¼ pints vegetable stock

• 2 large egg yolks

• 50 ml/ 2 fl oz single cream

• salt and freshly ground black pepper

How To Prepare Celery Stilton Soup Ingredients

 1)  Melt the butter in a large, heavy- based saucepan. Add the celery and leeks, cover and cook gently, stirring occasionally, for about 10 minutes, until the vegetables are softened but not coloured.

2) Add the stock and bring to the boil. Lower the heat and simmer, uncovered for about 20 minutes, until vegetables are tender. Cool slightly, then work to a  puree in a blender.

3) Return the soup to the rinsed- out pan and reheat gently, without bringing to the boil.
4) Meanwhile, beat the egg yolk and cream together until smoothly blended. In a separate bowl, mash the cheese to a coarse paste with a fork, and then gradually work in the egg and cream mixture.
5) Stir a small ladleful of the hot soup into the cheese mixture, then pour the mixture into the pan, stirring constantly until the soup has thickened slightly. Serve once, in warmed individual bowls (see serving ideas)

Cook’s notes

Time – preparation time takes about 65 minutes
cooks tip- save the best leaves from the celery and add them to the pan with the chopped stalks- they give extra flavor. Reserve a few father ones from the inner stalks for a garnish, if washed.
Variation- use ano0ther type of blue cheese and adjust the quality according to its strength or mindless flavor
Watch point- do not let the soup boil or the egg and cream mixture will scramble
Serving ideas- garnish each bowl with chopped fresh parsley butter-fried croutons or celery leaves. Serve with baps or granary rolls

Vegetarian Cooking: Curried turnip soup recipe

Ingredients For The Curried Turnip Soup Recipe

• 500 g/1 lb small turnips, quartered (see cooks tip)

• salt

• 25 g/1 oz margarine or butter

• 1 small onion, finely chopped

• 2 teaspoons mild curry powder (see variation)

• 600 ml/ 1 pint vegetable stock

• 1 teaspoon sugar

• juice of ½ lemon

• freshly ground black pepper

• 150 ml ¼ pint sinlge creame

• 1 tablespoon finely chopped parsley, to garnish 

How To Cook Curried Turnip Soup

1. Blanch the turnips by plunging them into a large pan of boiling salted water and simmering for 3 minutes. Drain at once. 
2.  Melt the margarine in a large saucepan and add the tuenips with the onion. Cover the pan and cook for 5 minutes over very gentle heat, shaking the pan occasionally to prevent the vegetables from sticking.
3. Stir in the curry powder, and then pour in the stock. Add the sugar and lemon juice and season to taste with salt and pepper. Cover the pan and simmer over low heat for about 10 minutes or until the turnips are soft.
4. Press the turnip and liquid through a sieve, or leave to cool then puree in a blender.
5. Return the turnip puree to the rinsed out pan and heat through thoroughly. Taste and adjust seasoning then pour immediately into warmed individual soup bowls. Swirl cream into each portion and sprinkle with parsley

Cooking notes

Time- preparation takes 10- 15 minutes, cooking about 20 minutes

Cook’s tips- stage 1 can be omitted for new, summer turnips or winter turnips need to be peeled thickly to remove fibrous matter, and the initial blanching is essential.

Freezing- preparing the soup up to the end of stage 4 (never add the cream before freezing the soup). Cool the soup and freeze in a rigid container for up to 1 month.
To serve: reheat from frozen, gradually bring to the boil, reduce heat, and then add the cream.
Serving ideas – serve with whole meal bread and cheese for a warming, nourishing supper dish
Variation – this soup has a mild curry flavor acceptable to most tastes, but the amount of curry powder may be increased to 3 or even 4 teaspoons.

Vegetarian Cooking: Green Pepper Cream Soup Recipe

Green pepper cream soup ingredients

• 250g/ 9 oz green peppers, deseeded (see watch point)

• 25g/1 oz margarine or butter

• 1 large onion, chopped

• 1 clove garlic, chopped (see Cook’s tip)

• 15 g/ ½ oz plain flour

• 600 ml/ 1 pint vegetable stock

• 1 teaspoon chopped fresh herbs, or ½ teaspoon dried mixed herbs

• salt and freshly ground black pepper

• 1 teaspoon lemon juice

• 150 ml/ ¼ pint single cream (see economy)  

How To Prepare the Green Pepper Cream Soup

1. Cut a few very thin rings from one of the peppers and set aside for garnish. Chop the remainder.
2. Melt the margarine in a heavy based saucepan. Add the chopped peppers, onion and garlic and cook over very low heat for about 10 minutes, stirring frequently, until the vegetables are soft but not brown.
3. Sprinkle the flour and cook for 1-2 minutes, stirring, then gradually stir in the stock. Add the herbs, and season to taste with salt and pepper. Cover and cook gently for 20-25 minutes until the vegetables are tender.
4. Leave to cool slightly, then transfer to a blender and blend for about 5 minutes until smooth. If you do not have a blender, work the vegetables through sieve while it’s still hot. Return the soup to the rinsed –out pan, add lemon juice and cream, then taste and adjust seasoning if necessary. Heat through thoroughly, but do not boil.
5. Serve hot, garnished with the reserved pepper rings.

Time

This soup takes about 35 minutes to make

Watch point

- use green peppers only for this soup. Red peppers are sweeter than the green ones, but will give an entirely different, less pleasant flavor and colour.

Cook tips

- even if you do not usually use garlic, it is worth including in this soup: the flavor is subtle rather than obvious.

Serving ideas

- serve the soup with bread and cheese to make a nutritious supper, or with fingers of whole meal toast and butter for a snack or dinner party starter.
Economy- evaporated milk can be used instead of cream. It is far less expensive than single cream and its stronger flavor combines very successfully with the green peppers.

Vegetarian Cooking: Bean and vegetable soup recipe

Bean and vegetable soup Recipe Ingredients

• 250 g/oz dried haricot beans, soaked overnight and drained

• 1 tablespoon vegetable oil

• 1 large onion, choipped

• 2 leeks, chopped

• 3 celery stalks, chopped

• 2 carrots, sliced

• 2 cloves garlic, crushed (optional)

• 700ml/ 1 ¼ pints of vegetable stock

• 225 g/8 oz can tomatoes

• 1 teaspoon dried oregano salt and freshly ground black pepper

• 2 table spoon chopped parsley, to garnish

How To Cook (Cooking Instructions)

1. Cover the beans with fresh hot water and boil for 10 minutes then cover and simmer for about 2 hours until they are tender. Drain. 
2.  Heat the oil in large saucepan, add the onion and fry gently for 2 minutes. Add the leeks, celery and carrots to pan with garlic, if using and cook a further 2 minutes
3. Add the stock and beans, together with the tomatoes and their juice, the oregano and plenty of salt and pepper. Bring to the boil, then lower the heat, cover and simmer for 30 minutes until the vegetables are tender. Sprinkle with parsley.

Time

 preparation takes 15 minutes, cooking time is 2 ¾ hours.

Service ideas

serve the soup with plenty of hot, crusty French bread

Variations

other varieties of dried beans may be used such as red kidney, black-eye or butter beans. The same cooking instructions apply. Or use canned beans and start recipe from stage 2.

Freezing

after stage 3, cool the soup and pour into a rigid container, seal, label and freeze for up to 3 months.
To defrost: reheat slowly from the pan, stirring from time to time and add seasoning and stock if required.

Vegetarian Cooking: Broad bean and celery soup recipe

Ingredients for Broad bean and celery soup

• 500 g/1 lb frozen broad beans (see Variation)

• 4 celery stalks, cleaned and chopped

• 1.25 L/2 pints vegetable stock

• 1 teaspoon chopped fresh thyme or ½ teaspoon dried thyme

• salt and freshly ground black pepper watercress springs, to garnish 

How to Cook the Broad Bean and Celery Soup Recipe

1. Put the broad beans, celery stock, thyme and salt and pepper to taste into large saucepan ans bring to boil, stirring frequently. Skim off any scum with slotted spoon, reduce the heat to low and simmer very gently for 1-1 ½ hours or until both the vegetables are very soft and thoroughly cooked.
2. Allow the soup to cool a little, the pass it through a sieve or puree it in an electric blender. Put back in the rinsed-out pan and adjust seasoning if necessary. 
3. Reheat the soup gently then pour into 4-6 warmed individual soup bowls. Garnish with a few small springs of watercress (see special occasion). Serve at once, piping hot.

Cooking notes

Time- preparation time is 20 minutes. Cooking time is 1 ¼ - 1 ¾ hours.
 

Variation- fresh broad beans can be used instead of frozen, when in season. About 1 kg/ 2 lb road beans in pods should give the correct weight for this recipe. Buy the beans when young and tender- once the pods have black patches they are past their best with tough, grey outer skin which are unpalatable – even in soup.

Special occasion- Swirl 1 tablespoon of double cream on the surface of each serving before adding the watercress
Freezing- Allow the soup to cool completely, and then pour into rigid containers, leaving headspace. Seal, label and freeze for up to 6 months. To serve: re heat from frozen stirring to prevent sticking. Add a little water if necessary.