Page 10 - Simply Vegetables Spring 2023

From the Kitchen...
MARION NEDEN FNVS AND MARY THOMAS FNVS
Beef Goulash Soup
Serves 4
(Great for using up the Sunday Joint!)
1 Tablespoon cooking oil
1 large Onion, finely diced
200g potatoes, diced into small cubes (I use Charlotte)
1 Red Pepper, finely diced
1 400g can of tomatoes, chopped 750ml beef stock (or left-over gravy) 200g cooked beef (I use brisket, but whatever is left over from the Sunday roast will do)
2 teaspoons’ Paprika (ideally Smoked) Salt to season
To serve, natural yoghurt or soured cream
Sauté the onion and red pepper until soft in a tablespoon of cooking oil. Add the
potatoes, and sauté for a couple of minutes. Add the tin tomatoes and stir thoroughly. Add the paprika. Cut the beef into bite sized cubes or flake and add to the pot along with the beef stock/gravy. Bring to the boil and then simmer for about 20 minutes until the potatoes are just done. Serve in warm bowls with yoghurt or soured cream and bread of your choice.
Cauliflower and Blue Cheese Soup
Serves 4
1 tablespoon Rapeseed oil
1 knob of butter
1 Medium Onion, chopped
2 garlic cloves, crushed or finely chopped
1 cauliflower, cut into small chunks, including the stalk
1 teaspoon chopped oregano or thyme
500ml vegetable stock
125g blue cheese, (Stilton, Roquefort or similar)
150g milk
Salt and pepper
To serve, single or double cream
Heat the oil in a pan and add the butter. Gently sauté the onion and when soft add the garlic and cook for a minute. Add the cauliflower, and the stock. Bring to the boil and then simmer, adding the herbs and salt and pepper until the Cauliflower is tender. Add the cheese and milk, stir until the cheese has blended in. Blitz with a blender and serve in warm bowls with a swirl of cream.
Viennese Cauliflower
This recipe is from the 1974 NVS Handbook and was supplied by a Robert W. Morris and looks to be something members may wish to try. The measurements have been converted from imperial to metric which is why they may look a bit precise!
Viennese Cauliflower
1 Small cauliflower 112gms minced ham
2 egg yolks or 1 whole egg 140ml sour cream
1 tablespoon breadcrumbs 28gm butter
Salt and pepper to taste Parsley
Break the cauliflower into segments and wash in cold water then boil in salted water for seven minutes and drain well. Grease a small deep heat proof dish (like Pyrex) and put in a layer of cauliflower and sprinkle it with ham, repeat this until the dish is full. Whip the egg yolks and season well and stir in the cream then strain this custard over the cauliflower and sprinkle with the breadcrumbs and milted butter. Bake in the oven at 210°C (gas mark 7/ 8) for 20 to 25 minutes and garnish with the parsley.
Roasted Red Pepper and Tomato Soup
Serves 4
1 tablespoon Rapeseed oil
Two large red peppers
1 large red onion, chopped into wedges 6 good sized tomatoes, skinned and chopped (or use a 400g tin)
1 clove garlic sliced
500ml vegetable stock
Salt and pepper
1 teaspoon sugar
Handful of fresh basil plus 4 extra leaves Cream or crème fraiche to serve
Chop the red peppers into large chunks and place in a baking tray with the red onion and
10 Simply Vegetables
toss in the oil. Roast in a hot oven (about 180°C fan) for about 30 minutes, check after 15 minutes and give them a shake. Add the garlic and roast for another 5 minutes. Don’t let them burn. Put into a saucepan with the tomatoes, add the stock, salt and pepper, sugar, and the basil leaves, save 4 leaves for later to garnish the soup. Simmer for about 15 minutes. Purée in a blender. Serve with a swirl of cream or crème fraiche and a basil leaf on each.