Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 7

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 against those suitable for this; just remember to allow time – several hours at room temperature or overnight – for the soup to defrost.