Vegan Recipe Collection Over 800 Vegan Recipes

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1 tbsp chopped spring onion
1.2 litres / 2 pints vegetable stock
2 tbsp flaked almonds
1 fresh chilli de-seeded and chopped
1 tsp unrefined sugar
115g / 4oz creamed coconut
In a large saucepan heat the oil, add the onion and cook it gently for 4-5 minutes. Add the cubed
vegetables and toss them over a medium heat for a further 5-6 minutes. Add the marjoram, ginger,
cinnamon, salt and pepper and cook together over a low heat for 10 minutes stirring frequently.
Add the spring onion, stock, flaked almonds, chilli and sugar and simmer gently for 10-15 minutes until
the vegetables are just tender. Check the seasoning. Grate the creamed coconut into the soup and stir
well. Garnish with chopped coriander or parsley and serve.
Scotch Broth
3.4 litres / 6 pints vegetable stock
175g / 6oz pearl barley
2 medium carrots, peeled and sliced
1 white turnip or 125g / 4oz swede, peeled and diced
1 leek, cleaned and cut into thin slices
2 sticks celery, trimmed and sliced thinly
1 large onion chopped small
175g / 6oz Savoy or green cabbage sliced into narrow ribbons
175g / 6oz frozen peas defrosted
salt and pepper to taste
In a stockpot, heat the stock and add the barley. Bring to the boil, cover and simmer for 45 minutes.
Add the remaining ingredients to the pot (apart from the peas) and bring it to the boil again. Simmer
gently, covered, for 30 minutes or until the barley is cooked. Add the peas for the last 7-8 minutes.
Season to taste with salt and pepper and serve in large soup bowls.
German Lentil Soup with fälschung Sausages
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