‘Flavour, colour and crunch’: Yotam Ottolenghi’s recipes for vegan soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prep 30 min

Step 2

Cook 35 min

Step 3

Serves 4

Step 4

Put a large saucepan on a medium-high heat, add the oil, celery, leeks, shallots, garlic and a half-teaspoon of salt, and cook, stirring frequently, for 10-12 minutes, until the vegetables are soft but not coloured.

Step 5

Stir in the lime leaves, lemongrass and plenty of ground black pepper, and cook, stirring constantly to prevent the mix catching, for two minutes more. Stir in the coconut milk and 1.2 litres of water, bring to a boil, then turn down the heat to medium and leave to simmer gently for 20 minutes.

Step 6

While the soup is simmering, make the soy seeds. Put the sunflower seeds, oil, ginger and chilli in a small saucepan on a medium high heat. When they start to sizzle, turn down the heat to medium and fry gently for five minutes, until the ginger and seeds turn golden. Tip out into a small ramekin or bowl and stir in the soy.

Step 7

Put the peas in a large heatproof bowl or jug with half a teaspoon of salt. Remove and discard the lemongrass and lime leaves from the soup pot, then pour the soup over the peas. Working in two or three batches, blitz the soup in a blender for two or so minutes a batch, until smooth and pale green, then pour back into the saucepan and reheat if necessary.

Step 8

To serve, divide the hot soup between four bowls and swirl in the seeds.

Step 9

Prep 15 min

Step 10

Cook 1 hr 30 min

Step 11

Serves 6

Step 12

Heat the oven to 220C (200C fan)/425F/gas 7. Put the whole pumpkin and sweet potatoes on a baking tray lined with greaseproof paper and roast, turning once halfway, for an hour, until soft and golden. Remove and turn down the oven to 180C (160C fan)/350F/gas 4. Once they’re cool enough to handle, use a metal spoon to peel off the pumpkin and sweet potato skins, and to scoop out the pumpkin seeds.

Step 13

Meanwhile, put 80ml olive oil in a small saucepan on a medium heat, then add the sage leaves and fry for about two minutes, until deeply green. Use a slotted spoon to lift out the sage, transfer to a sheet of kitchen paper and leave to crisp up. Add the chilli to the hot oil, fry, stirring occasionally, for about two minutes, until deeply red, then transfer to the kitchen paper alongside the sage.

Step 14

Transfer the hot oil to a large saucepan on a medium heat, add the leek, onion, ginger and three teaspoons of salt, and cook, stirring occasionally, for five minutes, until soft and translucent. Add the smoked paprika and ground coriander, cook for a minute, until fragrant, then add the cooked pumpkin and sweet potato flesh, and 1.6 litres of water.

Step 15

Peel and grate the potatoes on to a chopping board, then add to the soup before they discolour. Bring the soup to a boil, then turn down the heat and simmer for 15 minutes.

Step 16

While the soup is cooking, make the nut brittle. Line a small baking tray with greaseproof paper, top with the walnuts, maple syrup and a quarter-teaspoon of salt, and toss to coat. Roast, stirring once halfway, for about 10 minutes, until toasted and golden brown, then remove, sprinkle the fried sage and chilli on top, toss to combine and leave to cool. Once the nut mix is cool, scrunch up the paper to crush the brittle into smaller pieces.

Step 17

Make the herb oil by combining the coriander, parsley, lemon zest, remaining 70ml oil and a quarter-teaspoon of salt in a small bowl.

Step 18

Once the soup has cooked, take off the heat and blitz with a stick or regular blender until smooth and velvety. Add a splash more water to loosen, if need be, then divide between six bowls. Scatter the maple walnut brittle on top and serve drizzled with the herb oil.

Step 19

Prep 10 min

Step 20

Cook 25 min

Step 21

Serves 4-6

Step 22

Put the first six in a large saucepan with two teaspoons of salt and 45ml oil, then cook on a medium-high heat for five minutes, until the onions are translucent. Add the chickpeas and their liquid and 800ml water, bring to a boil, then add the swede and carrot. Lower the heat, simmer gently for 15 minutes, until the vegetables have softened but still retain their shape, then take off the heat and remove and discard the cinnamon stick.

Step 23

While the soup is cooking, put the herbs, olives and vinegar in the small bowl of a food processor, add the remaining two tablespoons of olive oil and pulse to a rough paste.

Step 24

To serve, divide the soup between shallow bowls and spoon the olive mixture on top.