vegetable stock

White wine lentils with mustard and thyme are creamy, flavourful, filling, simple to prepare, and only require about 10 ingredients.

WHITE WINE LENTILS WITH MUSTARD & THYME

cashews,

yeast

water

olive oil

shallots, small dice

thyme leaves, minced

garlic cloves,

dry white wine

lentils,

Dijon mustard

mustard

sea salt and ground black pepper,

flat leaf parsley leaves, chopped

In an upright blender, combine the drained cashews, nutritional yeast, and water. Blend until completely smooth and creamy. Set aside.

Place a large saucepan or small soup pot over medium heat. Once the pan is hot, add the oil and swirl it around. Add the shallots to the pan and stir. Stir and sauté the shallots until they are quite translucent and soft, about 6-7 minutes. Add the thyme and garlic to the pot and continue to sauté until the garlic is quite fragrant, about 1 minute.

Pour the wine into the pot and stir. Bring it up to a strong simmer and let the alcohol cook off for a minute or so. Then, add the lentils to the pot and stir. Add the vegetable stock to the pot and stir once more.

Bring the white wine lentils up to a boil and then lower the head to a simmer. Put a lid on the pot and let the lentils cook until tender and most of the liquid is absorbed, about 25 minutes. Check in on the lentils and stir them up here and there.

Once the lentils are tender and there&#039;s just enough liquid to cover them, add the Dijon mustard and grainy mustard and stir. Add the cashew cream that you made earlier to the pot and stir. Season the mixture liberally with salt and pepper.

Check the white wine lentils for seasoning and adjust if necessary. Then, stir in the chopped parsley. Serve hot!

Come in from the cold to a warming bowl of autumnal soup

Butternut squash soup with chilli & crème fraîche

butternut squash,about 1kg,

butter

onions,diced

garlic clove,thinly sliced

mild red chillies,deseeded and finely chopped

fraîche,plus

<a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">Cut</a> 1 peeled and deseeded butternut squash into large cubes, about 4cm/1½in across, then toss in a <a href="http://www.bbcgoodfood.com/review/test-five-best-roasting-tins">large roasting tin</a> with 1 tbsp of the olive oil.

Roast for 30 mins, turning once during cooking, until golden and soft.

While the butternut squash cooks, melt 1 tbsp butter with the remaining 1 tbsp olive oil in a <a href="https://www.bbcgoodfood.com/review/best-saute-pans">large saucepan</a>, then add 2 diced onions, 1 thinly sliced garlic clove and ¾ of the 2 deseeded and finely chopped red chillies.

Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.

Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp crème fraîche, then whizz with a <a href="http://www.bbcgoodfood.com/content/top-five-hand-blenders">stick blender</a> until smooth. For a really silky soup, put the soup into a <a href="https://www.bbcgoodfood.com/content/test-five-best-blenders">liquidiser</a> and blitz it in batches.

Return to the pan, gently reheat, then season to taste.

Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

Barney guides you through a step-by-step guide to making a mushroom risotto - you might even find it relaxing!

Mushroom risotto

dried porcini mushrooms

vegetable stock cube

onion,finely chopped

garlic cloves,finely chopped

pack chestnut mushrooms,chopped

risotto rice,such as arborio

x 175 milliliters glass white wine

parsley leaves, chopped

Put 50g dried porcini mushrooms into a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> and pour over 1 litre <a href="https://www.bbcgoodfood.com/content/top-five-clever-kettles">boiling water</a>. Soak for 20 mins, then <a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">drain</a> into a bowl, discarding the last few tbsp of liquid left in the bowl.

Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.

Heat 2 tbsp olive oil in a shallow <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> or deep <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.

Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.

Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.

Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.

Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.

Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add 25g butter and scatter over 25g grated parmesan or Grana Padano <a href="https://www.bbcgoodfood.com/content/top-graters">cheese</a> and half a handful of chopped parsley leaves.

Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining 25g grated cheese and the remaining chopped parsley leaves.

Creamy vegan mushroom stew with farro is a super hearty meal. Roughly 10 ingredients and it comes together simply with pre-cooked farro.

Creamy Vegan Mushroom Stew with Farro and Kale

yellow onion, small dice

rosemary

garlic,

lb cremini mushrooms, sliced

balsamic vinegar

light miso

vegetable stock (, divided)

cooked farro (, see note)

kale,

Heat a large soup pot or Dutch oven over medium heat. Once the pot is hot, pour in the olive oil and swirl it around. Add the onions and stir. Sauté the onions until translucent and very soft, about 5 minutes. If the onions start to brown on the edges, lower the heat.

Add the rosemary and garlic to the pot and stir until very fragrant, about 30 seconds.

Add all of the sliced mushrooms to the pot. Give them a quick stir and then let them sit for a full minute. Once the minute is up, stir them up and then let them sit again for another full minute. Stir them up after that and season them with pepper. Let them sit for another full minute. Once they start glistening, season the mushrooms with salt. Keep stirring and sautéing the mushrooms until they are tender, about 3 additional minutes.

Add the balsamic vinegar to the pot and stir. Let some of the strong vinegar aroma evaporate a bit. The mushrooms should be pretty juicy at this point!

Remove ⅓ of the sautéed mushroom mixture and place it in an upright blender. Also in the blender, add the drained cashews, miso, nutritional yeast, and 2 cups of the vegetable stock. Blend this mixture on high until completely smooth and creamy, about 30 seconds.

Pour the remaining vegetable stock into the pot. Add the cooked farro to the pot as well.

Pour the blended mushroom and cashew cream into the pot and stir. bring the stew to a boil and let it simmer, uncovered, for about 10 minutes—just to let the stew thicken slightly and to let the flavours meld. Then, add the kale to the pot and stir. Keep simmering the stew until the kale is wilted, about 3-4 minutes.

Check the stew for seasoning and adjust if necessary (more salt, balsamic vinegar, pepper etc). Serve the stew hot!

This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)

Best Black Bean Soup

can chipotle chiles

carrots,

onions,

red wine

jalapeño peppers, seeded and chopped

dry black beans (do not soak)

stock

oregano,

bay leaves

salt

black pepper

Red wine vinegar,

red onion, peeled and thinly sliced

limes

Salt

Sour cream or Mexican crema

Whole cilantro leaves

fresh chiles

avocado

Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.

In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.

Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.

Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.

Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.

Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.

Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.

Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.

Black beans star in this simple and delicious vegetarian soup.

Black Bean Soup

This verdant side gets its color from a mix of parsley, cilantro, chives and mint. Chicken stock adds depth, and a bit of lemon and soy sauce brighten the flavors at the end. It goes well with just about anything, but you might pair it with your next chicken or fish dish for a rewarding weeknight dinner.

Green Rice Pilaf

neutral oil

onion,

garlic

rice, preferably basmati

vegetable or chicken stock

parsley

cilantro

chives

mint

lemon

Soy sauce

Put the oil in a deep skillet or large saucepan over medium-high heat. When it’s hot, add the onion and garlic and cook, stirring, until softened, about 5 minutes.

Add the rice and cook, stirring, until glossy, about 1 minute. Add the stock or water and a good sprinkling of salt and pepper and bring to a boil.

Turn the heat down to low, cover and cook until the rice is tender and the liquid is almost entirely absorbed, about 15 minutes. Uncover, remove from the heat and stir in the herbs. Replace the lid and let rest off the heat for at least 10 minutes or up to 20 minutes. Uncover and stir in the lemon zest; taste and adjust the seasoning. Fluff the pilaf with a fork, and serve warm or at room temperature with a drizzle of soy sauce.

This excellent vegan gravy features caramelized mushrooms and a little soy sauce for depth of flavor, making it good enough to serve to your meat-eating guests, too. Just be sure to use a good-quality vegetable stock, preferably one you’ve made yourself. You can simmer the gravy up to five days ahead and store it in the fridge. Reheat just before serving.

Vegan Mushroom Make-Ahead Gravy

small onion, finely chopped (1/2 cup)

baby portobello mushrooms, finely chopped (1 cup)

all-purpose flour

vegetable stock, preferably homemade, as needed

soy sauce, more to taste

In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.

Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms. Simmer 2 to 3 minutes until thickened. Season with soy sauce, salt and pepper. Serve as is, or pass it through a fine mesh strainer.

Full of hearty lentils and filling sweet potato, this warming vegan stew is perfect for chilly winter nights.

Vegan lentil, sweet potato and chickpea stew

extra virgin olive oil, plus extra for drizzling

shallots,

tbsp finely chopped rosemary sprigs

sweet potato, chopped into 3cm pieces

French green lentils

chickpeas,

baby spinach, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977456515001&=domain=del

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Recreate classic tomato soup with this creamy and delicious alternative.

Healthy creamy tomato soup

ripe roma tomatoes, halved

garlic cloves

tbsp white Italian dressing

tbsp olive oil,

brown sugar

cherry tomatoes

brown onion, finely chopped

carrot, peeled, finely chopped

1L (4 cups) Massel vegetable liquid stock

(1/2 cup) quark

basil

chives,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5583874044001&=domain=taste

5348771529001-5583874044001

This pumpkin soup recipe works best cooked in a slow cooker. Add some chillies to give it a zing.

Pumpkin soup with a twist

butternut

potatoes,

onion, chopped

1-1 1/2 tsp KEEN'S Traditional Curry Powder

Massel vegetable liquid stock

salt and black pepper

full cream

chilli powder to taste, if desired

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5971914100001&=domain=taste

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This Balinese dish is big on flavour, thanks to the liberal use of spices.

Sayur lodeh (Vegetable curry)

peanut oil

coconut milk

lemon grass stem,

(about 700 grams) cauliflower,

firm tofu, cut into 2cm pieces

green round beans, trimmed, halved

tbsp grated palm sugar or brown sugar

brown onion, coarsely chopped

red chilli,

tsp coriander

tsp cumin

tsp turmeric

This spicy tuna couscous salad is ready in an flash!

Chilli tuna and herbed couscous salad

couscous

Massel salt reduced chicken style liquid stock (see notes)

green beans, trimmed, halved

punnet (250 grams) grape tomatoes, halved

flat-leaf parsley leaves, roughly chopped

lemon, rind finely grated, juiced

tuna

A supersized head of broccoli from her vegie patch is the inspiration for Cherie’s fragrant soup.

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