From: Linda McCartney’s Home Cooking, p. 55
A simple but elegant carrot soup that is lovely for a light lunch or as starter. Serve with Linda’s Corn Bread (p. 61) or with my vegan version.
Categories
French Carrot Soup
Tag: soup
Categories
Pasta Flageolet Soup
From: Linda McCartney´s Home Cooking, p. 57
This soup really surprised me as it has a very creamy consistency I would not have thought possible for a soup that does not use any dairy products. The secret is blending half of the soup after the cooking time- the white beans will work the magic. Definitely a recipe to make it into my repertoire.
Gluten-free: Use gluten-free pasta. I tried some red lentil pasta in this soup but found that the lentil taste was too strong. I would recommend using gluten-free pasta made from corn flour.
Categories
Vichyssoise
A creamy cold soup with leeks, potato and cream.
Trying out this soup, I was surprised by how easy it is to make and how elegant and tasty the result is! I think it is just as good warm as it is chilled and would make a great starter for a dinner party. My daughter and I enjoyed it for lunch with some fresh bread and a salad, which was also great.
Categories
Carrot Cream Soup
From: Linda McCartney´s Home Cooking, p. 53
Even though this soup consists of only a few ingredients, it surprises with its balanced taste. Roasting the vegetables gives extra flavour and the rice is an interesting alternative to using potatoes.
It can be eaten hot or cold and is a great starter for a dinner party or family dinner.
The recipe serves 4 as starter or two for lunch.
Vegan: Substitute the single cream with soy or oat cream.
Categories
Potato and Carrot Bortsch
From: Linda McCartney´s Home Cooking, p. 57
If you like warming soups and love beetroots, this is the recipe for you.
Linda McCartney suggests eating this hot or cold, but I have to admit that a cold beetroot and cabbage soup is something you have to get used to – maybe stick to the hot version for a start 😉
It is great served with some crusty buttered bread on a cold day!
Vegan: Use soya or oat cream instead of the cream and add 1 tbsp. white wine vinegar to the soup. To serve, place a dollop of soy yogurt into each serving bowl and ladle the soup on top.