Vegan Food & Living - October 2017

Midweek^ RECIPES

60 VEGAN FOOD & LIVING OCTOBER

2-3 tbsp olive oil

2 onions, diced

200g (7oz) chickpeas, soaked overnight

and cooked, or use a 400g (14oz) tin of

chickpeas, rinsed and drained

150g (5¼oz) red lentils, rinsed

1 x 400g (14oz) tin of tomatoes

4 celery stalks, sliced or diced

1 tbsp tomato purée

1 tsp ground ginger

2 cinnamon sticks

1 tsp ground turmeric

1 litre (36fl oz) vegetable stock, hot (use

boiling water if you like)

300g (10½oz) sourdough starter

salt and freshly ground black pepper

a small bunch of fresh coriander, leaves

roughly chopped

a small bunch of fresh fl at-leaf parsley,

leaves roughly chopped

juice of 1 lemon

1 Put the oil into a heavy-bottomed saucepan over a moderate heat,

add the onions and cook until completely soft, about 8-10 minutes.

2 Add the chickpeas, lentils, tomatoes and celery along with the tomato

purée and the spices, and cook for a further 5 minutes.

3 Add the hot stock and bring to the boil.

4 Add approximately 2 cupfuls of the hot soup to the sourdough

starter and stir in a bowl to combine.

5 Add the sourdough mix back to the soup and stir thoroughly over a

moderate heat – no need to boil, just stir until thickened nicely.

6 Check the seasoning of the soup, adding a little more hot stock or

water if it has become too thick.

7 Remove the cinnamon sticks, and a few spoonfuls of chickpeas for

serving, then blend the soup.

8 Serve immediately, with some chopped herbs, a few chickpeas, a

squeeze of lemon and a hunk of sourdough on the side.

Sourdough soup

By Claire Thomson

Serves 4 | Prep 15 mins | Cook 20 mins | Calories 672 (per serving)

Total fat Saturates Salt Sugar Protein

17.2g 4g 0.8g 14.4g 26.6g

The recipes on pages

60-61 are taken from

The Art of the Larder

by Claire Thomson,

photography by Mike

Lusmore, published by

Quadrille. (RRP £20.)

This book contains

non-vegan recipes.

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