Rose Elliot’s New Complete Vegetarian

Introduction

When I wrote my Complete Vegetarian Cookbook, back in 1985, vegetarian and vegan food was not as popular or as mainstream as it is today. Nowadays, I look around my local supermarket and there is a wealth of fabulous fresh produce available. I can enjoy ingredients from around the world and if I am cooking for someone with a dietary requirement, there are loads of alternatives to pick from. In fact, following a healthy, nutritious and varied diet has never been easier. So, I hope my New Complete Vegetarian recipe book will help you make the most of the glorious range of ingredients we can all enjoy.

In this book you’ll find hundreds of delicious, easy-to-make vegetarian and vegan recipes. Here you’ll find my classic recipes that I turn to again and again, and often get asked for, plus many new ones to enjoy. You’ll also find information on cooking and preparing vegetables, fruits, pulses and nuts, plus symbols for those recipes that are vegan v and those that can be frozen

So, if you’re one of my dear loyal readers from the past, I hope you will love this new edition as much as you did the first one; and if this is your first encounter with my Complete Vegetarian Cookbook, it’s so good to have you here and I hope you will find it an inspiring and practical friend in the kitchen. Whether you’re an old friend or a new one, I wish you many wonderful meals and health and happiness in your life and on your vegetarian journey.

Soups

Soup is one of the most satisfying things to make and eat, and it’s so varied and adaptable. It can be hot or chilled, smooth or chunky, thick or delicately light. Truly, there is a soup for all tastes and seasons.

In this chapter you’ll find a mouth-watering variety of soups, from broths such as miso soup to thick and chunky soups like lentil with garlic and cumin. There are plenty of quick-to-make soups, plus elegant ones for entertaining. You’ll also find a recipe for vegetarian stock. While using your own stock can give a beautiful flavour, it’s also fine to use bouillon powder, concentrate or cubes. You can also get excellent results using just water; I often do this when I want the pure taste of a particular vegetable to really sing through.

Many homemade soups freeze excellently, and you’ll find the freezer symbol

Easy vegetable stock v

Although you can now buy very acceptable vegetarian stock powder, which I often use for speed, nothing beats a good home-made stock. It’s easy to make – 10 minutes of simple preparation followed by an hour of slow simmering and you’re done. It keeps perfectly for a week in the fridge or for 3–6 months in the freezer. This is a good basic stock but you can also jazz it up by adding a few cloves of garlic, some peppercorns and any other herbs you fancy, such as bay leaves or thyme.

MAKES ABOUT 1.2 LITRES (2 PINTS)

1 onion, roughly sliced

1 stick of celery, roughly chopped

1 large carrot, roughly chopped

1 potato, roughly chopped

a few sprigs of parsley

2.5 litres (4 pints) water

Put the vegetables and parsley into a large saucepan and add the water.

Bring to the boil, then turn the heat down, cover and leave to simmer for 40 minutes.

Strain through a sieve. Cool, then keep in the fridge or freeze in suitable-sized containers.

Tip

Toss the vegetables in 1–2 tablespoons of olive oil and roast for 20–30 minutes at 200°C (400°F) gas mark 6, before proceeding as above, for a fuller flavour.

Artichoke soup

Smooth and creamy, this slips down your throat like velvet. Jerusalem artichokes are quite easy to peel if you use a potato peeler and are fairly ruthless about cutting off the little lumps. Put them into a bowl of cold water as they’re done, to preserve their colour.

SERVES 6

25g (1oz) butter

1 onion, chopped

900g (2lb) Jerusalem artichokes, peeled and cut into even-sized chunks

1.2 litres (2 pints) light vegetable stock or water

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

275ml (10fl oz) milk

sea salt

freshly ground black pepper

freshly grated nutmeg

2 tbsp chopped fresh chives or flat-leaf parsley, to garnish

Melt the butter in a large saucepan and add the onion. Cover the pan and fry gently for 5–7 minutes or until fairly soft but not browned, then add the artichokes, cover the pan again and cook for a further 2–3 minutes, stirring often.

Pour in the stock or water, bring to the boil, then turn the heat down, cover and leave to simmer for about 20 minutes or until the artichokes are soft.

Blend the soup very well, and pass it through a sieve if you want it really smooth, then add the cream if you’re using it, and enough milk to make the soup the consistency you like.

Season to taste with salt, pepper and freshly grated nutmeg. Reheat, and serve with some chopped chives or parsley sprinkled on top.

VARIATION

Artichoke soup with truffle oil

Truffle oil adds a deep, earthy flavour to this beautiful soup. Make as described and season with salt and pepper, but omitting the nutmeg and herbs. Pour into warm bowls and swirl each with a good teaspoon of truffle oil.

Asparagus soup

One of my favourite summer soups, this makes a wonderful starter for a special occasion and can also be served chilled in hot weather.

SERVES 4

1 onion, chopped

1 potato (about 50z (150g)), peeled and cubed

1 tbsp olive oil

500g (1lb 2oz) asparagus, washed

about 1 litre (1¾ pints) water

1 tsp vegetable bouillon powder or a stock cube

4 tbsp single cream

salt and freshly ground black pepper

In a large covered saucepan, fry the onion and potato cubes in the olive oil over a gentle heat. Fry for a few minutes, stirring now and again.

Break the tips off the asparagus stems by bending them until they snap. Place the tips to one side. Cut the stems into 2cm (1 in) pieces and add to the pan, along with half the water and the vegetable bouillon. Bring to the boil, then leave to simmer gently for about 30 minutes, until the asparagus is tender.

Meanwhile, heat the remaining water in another pan and cook the asparagus tips until tender, about 7 minutes. Drain, reserving the cooking water.

Purée the soup thoroughly and, for an extra-smooth texture, pour it through a sieve, back into the rinsed-out saucepan. Add the cooked asparagus tips together with their cooking water and the cream. Season well with salt and pepper.

Reheat gently before serving; don’t let it boil.

Chilled avocado soup

This beautiful pale green, silky soup is very easy to make. Use avocados that are perfectly ripe but not overly so; they’re just right when they feel slightly soft all over when you squeeze them gently in the palm of your hand. Avoid making this soup in advance; it just needs time to chill in the fridge so that it keeps its bright colour.

SERVES 6

2 large ripe avocados

1 tbsp lemon juice

850ml (1½ pints) ice-cold skimmed milk

salt and freshly ground black pepper

2 tbsp chopped fresh chives, to garnish

Halve, stone and peel the avocados and cut them into rough chunks.

Put the chunks into a blender or food processor with the lemon juice and milk and blend very thoroughly until the mixture is silky smooth.

Taste and season well with salt and pepper. Chill in the fridge, with the serving bowls too, if there’s room.

To serve, check the seasoning, as chilling can dull the flavour, then ladle the soup into the bowls and scatter some bright green chopped chives on top.

Beetroot soup

One of my all-time favourite soups, this is a stunning deep ruby-red soup that looks mouth-watering with its white topping of yoghurt or soured cream. It’s wonderful hot, but I particularly like to make it from new-season beetroot in the summer and serve it chilled. I think you’ll have gathered by now that I’m rather partial to chilled soup!

SERVES 4

1 onion, chopped

1 tbsp olive oil

1 large potato (about 225g (8oz)) peeled and diced

1 tbsp olive oil

450g (1lb) cooked fresh beetroot (not in vinegar), peeled and diced

1.2 litres (2 pints) stock or water

1 tsp vegetable bouillon powder, stock cube or concentrate

salt and freshly ground black pepper

1 tbsp lemon juice

½ tsp grated lemon rind

TO GARNISH

thick natural Greek yoghurt, soured cream or crème fraîche

coarsely ground black pepper

Fry the onion gently in the oil in a fairly large saucepan, with a lid on the pan, for about 5 minutes, being careful not to let it brown. Add the potato, stir, then cover and cook gently for about 5 minutes more.

Add the beetroot and stir in the stock or water and the bouillon powder, stock cube or concentrate.

Bring to the boil then cover and leave to simmer for about 20 minutes or until the potatoes are soft.

Blend the soup, then return it to the saucepan and flavour with salt, pepper and the lemon juice and just a touch of the grated rind. Reheat gently and serve topped with a spoonful of yoghurt, soured cream or crème fraîche and a scattering of coarsely ground black pepper.

Borsch

You could serve this soup with the little curd cheese tarts on page 272 but it’s also great accompanied by chunks of rye or wholemeal bread and goat’s cheese.

SERVES 4

2 tbsp olive oil

2 large onions, chopped

2 large carrots, diced

2 sticks of celery, sliced

125g (4oz) cabbage, chopped

2 tbsp olive oil

1 litre (1¾ pints) water or vegetable stock

400g can chopped tomatoes

450g (1lb) cooked beetroot (not in vinegar), peeled and diced

salt and freshly ground black pepper

sugar

TO GARNISH

150ml (5fl oz) soured cream or thick natural yoghurt (optional)

chopped fresh dill or chives (optional)

Heat the oil in a large saucepan, add the onions, carrots, celery and cabbage, stir them in the oil so they glisten, then fry over a gentle heat for about 10 minutes, with the occasional stir.

Pour in the water or vegetable stock and the tomatoes, bring to the boil, cover and leave to simmer for about 20 minutes or until all the vegetables are tender.

Add the beetroot to the soup and season well with salt, pepper and a little sugar. Bring to the boil again and simmer gently for 3–4 minutes.

Serve the borsch as it is or blend it a little. If you like, top with soured cream or yoghurt and a scattering of chopped dill or chives.

Creamy butter bean soup with croûtons

This soup has a smooth, creamy texture that is complemented perfectly by its crunchy topping of golden-brown croûtons.

SERVES 4

125g (4oz) dried butter beans, soaked

2 tbsp olive oil

1 large onion, chopped

1 potato, peeled and diced

2 carrots, diced

2 sticks of celery, chopped

1.2ml (2 pints) water or unsalted stock

1 bouquet garni – a couple of sprigs of parsley, a sprig of thyme and a bay leaf tied together

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

salt and freshly ground black pepper

freshly grated nutmeg

a few croûtons or cubes of crispy wholemeal toast, to serve

Drain and rinse the beans.

Heat the oil in a large saucepan, add the vegetables and sauté for 7–8 minutes without browning, then add the butter beans, water or stock and the bouquet garni. Simmer gently, half covered, for about 1½ hours or until the butter beans are tender.

Remove the herbs and blend the soup (with the cream, if using). Season well with salt, pepper and nutmeg to taste.

Reheat gently – don’t let the soup boil – and scatter over the crunchy golden croûtons or crisp wholemeal toast cubes at the last moment.

Butter bean and tomato soup v

I love to use dried butter beans for this, though I’ve given the option of canned, as dried beans are such a joy. You can buy them for practically nothing, keep them in the cupboard until you need them, then work some kitchen alchemy just by gently soaking and boiling, to produce a meal that’s deeply satisfying and full of natural goodness. If you are cooking your own beans, use the cooking water for this soup, with some vegetable bouillon powder for extra flavour.

SERVES 4

2 tbsp olive oil

2 large onions, chopped

225g (8oz) dried butter beans, soaked, cooked until tender and drained, or 2 x 400g can butter beans, drained and rinsed

850ml (15 pints) water or unsalted vegetable stock

1 bay leaf

2 x 400g cans chopped tomatoes

salt and freshly ground black pepper

sugar (optional)

chopped fresh flat-leaf parsley, to garnish

Heat the olive oil in a large pan, add the onions and fry over a gentle heat for about 10 minutes, until softened, but not browned.

Add the cooked butter beans, water or stock, bay leaf and tomatoes. Bring to the boil and simmer gently for 10–15 minutes.

Taste and season with salt, pepper and a little sugar if you think it needs it.

Blend a bit with a hand blender or leave the soup as it is. Serve sprinkled with the parsley.

Roasted butternut squash soup with chilli oil v

This is so easy to make – it’s pretty much a case of ‘roast and whiz‘. The butternut squash is cooked in the oven while you leisurely fry an onion and some garlic, then all you have to do is purée it with some vegetable stock, and there’s your beautiful golden soup.

SERVES 4-6

1 butternut squash

2 tbsp olive oil, plus extra for brushing

1 onion, chopped

1 large garlic clove, crushed

about 1.5 litres (2½ pints) vegetable stock

salt and freshly ground black pepper

4–6 tsp chilli oil, to serve

Set the oven to 190°C (375°F), gas mark 5.

Cut the butternut squash in half lengthwise. You might find it easier to cut it in half widthways, then cut each of these pieces in half. It doesn’t really matter how you do it, and there’s no need to remove the seeds at this point.

Put the pieces of squash in a roasting tin, brush the cut surfaces with oil and bake for about I hour, or until the squash is soft.

While the squash is roasting, heat the olive oil in a saucepan over a gentle heat, add the onion, cover and cook gently for about 8 minutes. Add the garlic and cook for a further 2 minutes.

Scoop out the flesh of the butternut squash, discarding the seeds. Pull off and discard the skin – it will come away easily. Purée the flesh and their juices, along with the onion and garlic.

Put the purée into a pan and stir in enough vegetable stock to make a consistency that’s pleasing to you. Season to taste with salt and pepper. Gently heat through, then serve with a swirl of chilli oil on top of each bowl.

VARIATION

Roasted butternut squash with goat’s cheese toasts

Make the soup as described. While it’s heating through, make the goat’s cheese toasts. Allow half a large slice of bread per serving. Toast the bread then top the toast with mashed soft-rind goat’s cheese and brown under a hot grill. Cut each piece into small squares and put these on top of the soup just before serving.

Carrot and thyme soup v

This is a light and refreshing soup that’s almost fat-free. It’s thin and smooth, so you can sip it from a large mug as you warm your hands and eat a sandwich. If you think you might prefer it a bit thicker, start with less water; you can always add more. I like this soup so much that I often make double this amount! You really do need high-quality bouillon powder for this, both for the flavour and the extra body that it gives.