30-Minute Vegetarian
2. Pour in 1 litre (1¾ pints) of the water, bring to the boil, then leave to simmer for about 15 minutes, or until the swede is tender.
3. Meanwhile, prepare the topping: fry the onion in the oil for about 7 minutes, until tender, then turn up the heat and allow them to brown a bit. Add the cumin seeds for the last couple of minutes of cooking.
4. Blend the soup until it is really smooth and creamy, using a hand-held blender or food processor, and adding the rest of the water as necessary to get the consistency you like. Season with salt and pepper.
5. Serve the soup in bowls, each topped with a spoonful of the onion and cumin mixture.
Tip: This soup is also lovely made with parsnips instead of swedes.
Tuscan Bean Soup
You can’t beat this on a cold day with some good crusty bread, and it’s so quick and easy to make. You can vary the beans: borlotti are excellent, too.
Serves 4
Vegan
2 tbsp olive oil
2 onions, chopped
4 garlic cloves, crushed
2 × 400g tins cannellini beans
About 400ml (14fl oz) water or vegetable stock
1 lemon, halved
Salt and black pepper
Extra virgin olive oil, to serve (optional)
Roughly chopped flat-leaf parsley, to serve
1. Heat the oil in a large saucepan, add the onions then cover and cook gently for 10 minutes, until tender but not brown. Stir in the garlic and cook for 1–2 minutes longer.
2. Add the cannellini beans, together with their liquid, then purée in a food processor or with a hand-held blender until fairly smooth and creamy.
3. Return the mixture to the pan and add some water or vegetable stock to adjust the consistency to your liking. Bring to the boil, then season with salt and pepper and a squeeze or two of lemon juice to bring out the flavour.
4. Serve the soup in warmed bowls, topped with a drizzle of extra virgin olive oil, if you like, some flat-leaf parsley and coarsely ground black pepper.
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