Читать книгу Vegan Feasts: Essential Vegetarian Collection - Rose Elliot - Страница 13

These light and refreshing soups make perfect appetizers, and can be served either hot or chilled. The recipes are very easy to make – no complicated techniques are involved and no hours of stock-making – yet the results are still delicious. If you want a smooth soup, it helps to have a liquidizer or food processor, but many of the soups are equally good served unliquidized.

It’s possible to make a good vegan stock by simmering an onion, carrot, a few celery sticks, a bay leaf, sprig of thyme and some parsley stalks in plenty of water for a couple of hours, then strain it and discard the vegetables and herbs. However, I rarely do this. Occasionally I might buy a really good-quality vegetable bouillon powder, available from healthfood shops, but I prefer to use water which allows the pure and unadulterated flavours of the vegetables to stand out. Try these soups and see what I mean.