This is a soup for the soul; chicken soup without the chicken and with no apology. It’s the get-well soup I have been searching for, to cure whatever ails you, whether that’s a cold or a broken heart. As gentle and as nourishing as they come, the soup has a base of slow-cook sweet fennel and leek, layered with old friends celery and carrot, with a pep of ginger and lemon and a warmth from a generous amount of white pepper. Crisp little pieces of tofu top the broth, sticky from a minute or two in a pan, with some soy and a sprinkling of seasoning.
35 MINUTES
‘My vegan brother Owen regularly puts in requests for things he misses from the old days. Most frequently they’re for banoffee pie or a really good pizza, and this is what I make him. I love cooking and eating vegan food – it leaves me feeling light and bright, and I relish how it makes me rethink my cooking because it takes a little more attention.
If vegan cooking can sometimes be considered time-consuming and complicated, or worthy and uninteresting, pizza proves that’s not the case. This pizza topping also works amazingly on my cauliflower pizza base from A Modern Way to Eat, which is a good gluten-free alternative. Read more…
