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Creamy Broccoli Soup

This is a really quick and easy recipe.

Ingredients 450g (1lb) broccoli, chopped (approx 1 large one, stalk and florets) 2 tbsp vegetable oil 1 large leek, sliced 1 stick celery, chopped ½ green pepper, chopped 3 cloves garlic, chopped knob of fresh ginger (approx 1oz), chopped 1 bay leaf 900ml (1½ pint) water 1 tbsp lemon juice pepper Notes Try adding more ginger (about half the quantity again) for a really tasty broccoli and ginger soup!

Method Gently fry the leek, celery, pepper, garlic, ginger and bay leaf in the oil for 10 mins until the leek is soft. Add the broccoli and water. Bring to the boil then simmer with the lid on for about 10 mins. Take the pan off the heat and leave the soup to cool a little. Remove the bay leaf and then blend the soup until smooth. Pour back into the pan and reheat. Add the pepper and lemon juice and serve. Delicious!

Carrot and Orange Soup

This soup is easy to make and tastes delicious. The orange taste is a surprise at first, but stay with it!

Ingredients 25g/1oz vegan marg 500g/1lb carrots, sliced 1 onion, chopped 1 stick celery, chopped 1 clove garlic, chopped 900ml/1½ pints water pinch of sugar salt and pepper juice of 4 oranges grated rind of 1 orange

Method Melt the marg in a pan, add the carrots, onion, celery and garlic and cook gently for 10 mins. Add the sugar, water and season to taste. Bring to the boil. Cover and simmer for 1 hour or until the carrots are tender. Cool slightly. Whizz in a food processor until smooth. Add the juice, decorate with the orange rind and serve

Carrot and Coriander Soup

This makes a thick, creamy and tasty vegan soup. Our favourite!

Ingredients 25g/1oz vegan marg 500g/1lb carrots, sliced 1 medium potato, chopped 1 onion, chopped 1 stick celery, chopped 1 clove garlic, chopped 900ml/1½ pints water 1 tsp ground coriander pinch of sugar salt and pepper generous handful of fresh coriander, roughly chopped (about 2 tbsp)

Method Melt the vegan marg in a pan, add the carrots, potato, onion, celery and garlic and cook gently for 10 mins. Add the ground coriander, sugar and water and season to taste. Bring to the boil. Cover and simmer for 1 hour or until the carrots are tender. Cool slightly. Add the fresh coriander (including the stalks), reserving a few leaves for decoration. Whizz in a food processor until smooth. Add a little more water to loosen, if required, decorate the soup with coriander leaves and serve.

Caribbean Bean Stew

This is based on a recipe from Linda Majzlik's excellent cookery book, A Vegan Taste of the Caribbean, which is available from several of the online green shops. (Serves 4.)

Ingredients 1 tin kidney beans, drained and rinsed 12oz / 350g mixed red, green and yellow peppers, chopped 1 400g tin chopped tomatoes 4oz / 100g mushrooms, sliced 1 red onion, finely chopped 2 cloves garlic, crushed 1 tbsp oil 2 sticks celery, chopped 2 small sweet potatoes, chopped 1 carrot, diced 2 tsp nutritional yeast flakes (optional) 1 rounded dessertspoon tomato purée 1 dessertspoon soy sauce 4 drops of tabasco sauce 1 tsp paprika 1 tsp dried thyme 2 bay leaves black pepper 24 fl oz / 725ml vegetable stock Onion Bhaji Onion Bhaji's are easier to make than you might think. Ingredients 4oz gram flour 2 onions, chopped 1 tsp fresh coriander, chopped ½ tsp turmeric 1 to 2 chillis (to taste), de-seeded and finely chopped pinch salt ¼ pint water Method Mix all the ingredients except the water together, then add the water gradually until you have a thick batter (you may not need to use it all). Deep fry in batches for 2-3 minutes, until golden brown. Notes These are good served on a bed of shredded lettuce with a wedge of lemon. Avocado with Raspberry Vinaigrette This makes a great starter for four people, or serve with fresh crusty bread as a light lunch for two. Ingredients 1 avocado 300g tin of raspberries in juice 3 tsp sugar 1 tsp white wine vinegar Notes If your raspberries have come in syrup rather than juice use 1 tsp sugar instead. Method Drain the raspberries, reserving 3 tbsp of the juice. Add the sugar to the raspberries and reserved juice and whizz in a blender. Now push the mixture through a sieve to get rid of the pips. Put into a small saucepan, bring to the boil and boil for 1 minute. Leave to cool. Just before serving, peel the avocado, remove the stone and cut into slices. Mix the cider vinegar into the raspberry mixture and spoon onto plates. Arrange slices of the avocado in a fan on the vinaigrette and serve. Yum

Method Heat the oil in a large pan and gently fry the onion and garlic until softened. Add the tomatoes, tomato purée and soy sauce and cook until pulpy. Add all the remaining ingredients and stir well. Bring to the boil, cover and simmer for 30 minutes, stirring occasionally. Remove the bay leaves and serve. Delicious! Notes This is delicious served with sweetcorn rice.