Vegan Food & Living - October 2017

VEGAN FOOD & LIVING OCTOBER 51

Total fat Saturates Salt Sugar Protein

11g 1.6g 0 .11g 9.8g 4.2g

Gazpacho

By Junita Doidge

Serves 6-8 | Prep 15 mins | Cook none | Calories 175 (per serving)

2 slices of stale bread

2kg (4lb 6oz) tomatoes,

roughly chopped

1 cucumber, peeled

and chopped

1 green pepper, deseeded

and chopped

1 small onion, chopped

2 garlic cloves, chopped

5 tbsp olive oil

1-2 tbsp wine vinegar

1 tsp cumin seeds or

ground cumin

1 Soak the bread in a little water and squeeze it out before

using – the bread helps to thicken the soup and give it a

nice consistency.

2 Blend all the vegetables and garlic in a blender or food

processor, and push through a sieve into a bowl. Use the

blender again to beat the bread, oil and vinegar together.

Add some of the tomatoes, the cumin seeds and salt to

taste. Add a little water and mix into the bowl with the

soup. Add a few ice cubes and leave to become cold. You

can add more water if necessary.

TIP Traditionally this soup was made by crushing the

ingredients with a mortar and pestle and then adding cold

water. Gazpacho traditionally should be served in wooden

bowls and eaten with a wooden spoon. You can make large

quantities of gazpacho as it keeps well.

Spicy red lentil

and butternut soup

By Junita Doidge

Serves 6-8 | Prep 10 mins | Cook 25 mins |

Calories 328 (per serving)

375g (13oz) red lentils

1 tbsp olive oil

1 brown onion,

fi nely chopped

2 garlic cloves, crushed

3 tsp ground cumin

2 tsp ground coriander

½ tsp chilli powder

½ tsp turmeric

1½kg (3lb 5oz) butternut

squash, peeled, deseeded,

cut into 1cm (¼in) pieces

1.6 litres (57fl oz)

vegetable stock

salt and freshly ground

black pepper

1 Place the lentils in a sieve and rinse them under cold

running water.

2 Heat the oil in a large heavy-based saucepan over

medium-high heat. Add the onion and cook, stirring often,

for 5 minutes or until it softens. Add the garlic, cumin,

coriander, chilli powder and turmeric. Cook, stirring, for

30 seconds or until aromatic.

3 Add the lentils and stir to coat them in the onion mixture.

Stir in the butternut and stock. Increase the heat to high

and bring to the boil.

4 Reduce the heat to medium-low and simmer, covered,

stirring often, for 15 minutes or until the butternut and

lentils are very soft.

5 Taste and season with salt and pepper. Garnish with

coriander or parsley sprigs to serve.

Total fat Saturates Salt Sugar Protein

5.1g 2.4g 0.76g 8.6g 16.4g

The recipes on

pages 50-51 are

taken from Hot &

Cold Soups by Junita

Doidge, published

by New Holland

Publishers. http://www.

uk.newholland

publishers.com

(RRP £14.99.) This

book contains non-

vegan recipes.

VFL17.Lunch.indd 51 06/09/2017 12:24