Fresh, green taste with a back hint of saltiness and umami from the miso. Serve with plain croutons for a vegan version Ingredients1 tablespoon olive oil1 small onion – finely chopped1 clove garlic – crushed1 large courgette – diced300g frozen peas or petit pois1 tablespoon misoVegetable stock30g mint – stems removed and leaves shreddedFreshly ground…
Category: soup
Mexican Red Bean & Tomato Soup with Toasted Tortilla Croutons
A cross between a bean chili and a soup. Essentially it’s a bean and vegetable chili but with the addition of stock to turn it into a hearty, nourishing and warming soup. The croutons are delicious thrown on top of the soup and also as “chips” to dip into the soured cream and mashed avocado….
Pumpkin and Rice Soup with Za’atar Croutons
From Sally Butcher’s fabulous guide to Middle Eastern meat free cooking – Veggiestan – this soup is a delight. Perfect for keeping those January frosts at bay. This makes enough soup to feed four or five. 1 medium pumpkin or butternut squash – peeled, deseeded and diced oil for frying – I used raw coconut…
Italian Bean and Vegetable Soup
A lovely, light soup that works well any time of year. I used fresh borlotti beans and cavalo nero grown on the allotment last year but you could use pretty much any bean (cannellini, flageolet, pinto) and any green leafy vegetable such as curly kale, spinach, savoy cabbage, etc. 2 tablespoons olive oil 1 medium…
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