COOKING COMPANION


COMFORT SOUP SERVES 2


1 large onion, finely chopped 3 sticks celery, finely chopped


10g fresh parsley, stalks finely chopped, leaves kept whole


60g carrot, peeled and cut into matchstick size pieces


30g parsnip, peeled and cut into matchstick size pieces


30g swede, peeled and cut into matchstick size pieces


30g sweet potato, peeled and cut into matchstick size pieces


2 large fresh tomatoes, peeled, deseeded and chopped, or 150ml tomato juice 2 medium cloves garlic, finely chopped 30g firm tofu, cut into small cubes 1.75 litres cold water 2 bay leaves, dried 1 tsp thyme or mixed herbs, dried Plenty of freshly ground black pepper 25g spaghetti Salt to taste


1 Put the onion, celery, parsley stalks, carrot, parsnip, swede, sweet potato, tomatoes or juice, garlic and tofu into a large saucepan and cover with water.


2 Add the bay leaves, thyme or mixed herbs and season generously with black pepper.


3 Bring the pan to boil and simmer on a low heat for 20 mins.


4 Break the spaghetti into 5cm lengths and add to the soup. Cook until tender.


5 Season to taste with salt and garnish with parsley leaves and serve.


The Vegetarian Society


50 | THE WEST COUNTRY FOODLOVER


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60