Vegan starter
Serves six to eight
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Tomato soup:
- 25g vegan margarine (Olé or Cardin)
- 3 large carrots, scraped and chopped
- 1 medium potato, peeled and chopped
- 1 small onion, chopped
- 3ml sugar
- 6 - 8 large tomatoes, skinned, seeded and chopped
- 1 litre water
- 1 vegetable stock cube, crumbled
- salt and pepper to taste
- 15ml pale dry sherry (optional)
Pumpkin soup:
- 40g margarine
- 1 clove of garlic, crushed
- 1 onion, chopped
- 500g pumpkin, peeled and chopped
- 100ml orange juice
- 10ml finely grated orange rind
- 3ml ground nutmeg
- 1 litre water
- 1 vegetable stock cube, crumbled
- salt and pepper to taste
Tomato Soup:
- Heat margarine, cook carrots, potato and onion over low heat until soft, about 15 minutes.
- Add sugar and tomatoes, cook a further five minutes.
- Stir in water and stock cube, bring to the boil.
- Reduce heat, cover and simmer 30 minutes.
- Blend and process mixture in batches until smooth.
- Return to heat, stir in seasoning and sherry.
- Bring to the boil, simmer until liquid has reduced by half.
Pumpkin Soup:
- Heat margarine, sauté garlic and onion until soft.
- Add pumpkin, cook until soft.
- Stri in the orange juice, orange rind and nutmeg.
- Add water and stock cube, bring to the boil.
- Reduce heat, simmer 30 minutes.
- Season well.
- Remove from heat, leave to cool slightly.
- Blend or process mixture in batches until smooth, return to stove.
- Bring to the boil, simmer until liquid has reduced by half.
To serve, spoon Tomato soup on to one side of a large soup plate, using a piece of cardboard to
divide soup plate in half. Spoon Pumpkin soup into remaining half. Carefully remove divider, add a
pastry shape to decorate, if desired. Serve at once.