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tsp freshly grated nutmeg As required sea salt Sprinkling paprika

      1) Chop the leeks and onion. Sauté for 3–4 minutes in the margarine.

      2) Peel and slice the potatoes thinly. Add to the leek and onion.

      3) Pour in the water and add the stock cube. Bring to the boil, then cover and simmer for about 15 minutes until tender. Set aside to cool.

      4) Peel and chop the avocado. Place in liquidizer and add the leek, potato mixture and milk. Also add the nutmeg and salt. Blend thoroughly.

      5) Place in the refrigerator until thoroughly chilled. Sprinkle with paprika before serving.

      Chilled Carrot Soup

      This is a pleasant soup for a hot summer day.

      455g/l lb carrots

      140ml/½ pt/1½ cup water

      2 tbs grated onion

      4 tbs peanut butter

      570ml/1 pt/2½ cups soya (soy) milk

      As required sea salt

      As required freshly ground black pepper

      1) Clean and slice the carrots, cover them with the water and boil gently for 20 minutes.

      2) Add the grated onion and peanut butter and simmer for 20 minutes more.

      3) Cool slightly, add milk and seasoning, then blend the soup in a liquidizer.

      4) Chill for several hours before serving.

      Curried Sweetcorn Soup

      This is a delicious creamy soup which is quick to make.

      2 tins (c. 340g) each/1½ lb canned

      creamed-style sweetcorn (corn)

      425ml/¾ pt/2 cups soya (soy) milk

      1 tbs grated onion

      1 heaped tsp curry powder

      1 tbs vegan margarine

      Sprinkling paprika

      1) Combine all the ingredients except the last two in a liquidizer and blend thoroughly.

      2) Pour the soup into a saucepan and heat gently. Simmer for 10 minutes.

      3) Add the margarine and mix well.

      4) Sprinkle paprika on the top when serving.

      Miso Soup

      This is a version of a Japanese classic.

      1 onion

      1 large carrot

      1 small or ½ large head white cabbage

      1 tbs vegetable oil

      1140ml/2 pts/ 5 cups water

      3 tbs miso

      1) Slice the onions thinly, cut the carrot into matchsticks, and shred the cabbage.

      2) Sauté the onions in the vegetable oil for 2 minutes, then add the carrot and cabbage and sauté them for 5–10 minutes more, stirring constantly.

      3) Add the water, bring to the boil and simmer for 20 minutes.

      4) Remove some of the liquid and mix it in a cup with the miso until it is dissolved. Add this to the soup, mix thoroughly and serve.

      Avocado and Cashew Soup

      In this soup the ingredients are not cooked but only heated slightly. A quick recipe.

      85g/3 oz/²/₃ cup cashews 1 large avocado 340ml/²/₃ pt/1½ cups water 1 tsp dried oregano As required sea salt

      1) Grind the cashews finely in a liquidizer. Add the water and blend thoroughly.

      2) Peel and dice the avocado. Add the liquidizer, along with the seasonings and blend well.

      3) Pour into a saucepan and heat until just below simmer point.

      Potato and Carrot Soup

      For those who like a blended soup, this one should prove a favourite, as the potatoes give it a pleasant creaminess.

      680g/1½ lb potatoes

      455g/l lb carrots

      1 small onion

      85g/3 oz/¹/₃ cup vegan margarine 1140ml/2 pts/5 cups water As required sea salt As required freshly ground black pepper As required grated nutmeg As required chopped parsley

      1) Peel the potatoes and cut them into slices. Slice the onion and carrots.

      2) Melt half the margarine, add the onion and cook until softened but not brown. Add the potatoes and carrots and stir well.

      3) Add a little salt and the water and cook until the vegetables are tender.

      4) Cool slightly, then put into a liquidizer and purée.

      5) Return the soup to the pan, reheat and season to taste. Stir in the remaining margarine and a little freshly chopped parsley.

      Vegetable Soup

      This soup is ideal for those who prefer a soup in which the ingredients remain recognisable.

      2 onions

      3 carrots

      2 sticks celery

      1 tbs vegan margarine

      1 small tin (c. 5 oz)/ 5 oz canned tomato purée

      (paste)

      1 vegetable stock cube

      1140ml/2 pts/5 cups water

      As required sea salt

      As required freshly ground black pepper

      30g/l oz wholewheat spaghetti

      55g/2 oz/¹/₂ cup fresh or frozen green beans 115g/4 oz/1 cup cabbage 2 heaped tbs wholewheat flour

      1) Slice the onions, carrots and celery.

      2) Melt the margarine and add the vegetables, sautéeing gently for 3–4 minutes without browning. Stir in the tomato purée (paste), stock cube, water, salt and pepper.

      3) Bring to the boil and simmer for 10 minutes.

      4) Break the spaghetti into small pieces, add them to the soup and simmer for a further 10 minutes.

      5) Shred the cabbage and beans. Add them to the soup and simmer for 5–10 minutes longer until the spaghetti is tender.

      6) Mix the flour with a little cold water in a cup. Add this to the soup, stirring well, and cook for another minute before serving.

      Vegetable Soup with Miso

      This soup is a compromise between a blended and unblended one, offering the texture of the vegetables in a creamy base.

      2 carrots

      115–170g/4–6 oz white turnip

      4 sticks celery

      2 onions

      850ml/1½ pts/ 3¹/₄ cups water 30g/l oz/3 tbs broken cashews 2 tbs miso 1 tsp garlic salt 2 tbs parsley 1 tsp dried basil

      1) Chop the carrots, turnip, celery and onions. Put them in the water in a saucepan. Bring to the boil, then lower heat, cover and simmer for about 15 minutes.

      2) Pour about half the liquid and vegetables (the precise quantity does not matter at all) into a liquidizer, leave to cool slightly. Add the cashews, miso, garlic, salt, parsley and basil and blend well.

      3) Pour the blended mixture into the unblended

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