The Recipes - How to make Celery Soup (Vegan friendly)

When making most soups I use a basic formula of sliced potato, chopped onion and chosen veg, then Oxo vegetable stock, cornflour, water and black pepper. This formula works for most of my soups. Celery soup is very easy to make and really good tasting too, and from a budget point of view it's relatively cheap as well. Celery is also low calorie, full of anti-oxidants and a good source of fibre. It has also been used in Chinese medicine for centuries.as an anti-inflammatory so should definitely help with Arthritic conditions too. I  always serve the soups with crusty bread or sliced wholemeal bread. 

Here is the Recipe

 

The Recipes - Melon Ball, or Fresh Fruit in Fresh Orange Juice Starters

 It's always good when entertaining friends to have attractive and tasty, yet light starters. These two tick all the boxes! The first one, melon balls is done with a melon ball implement. You can get hold of one here  We chose three different coloured melons for visual effect which works well here. Then we presented them in Tulip wine glasses (available here). For added pizazz we later added a sprig of fresh mint on top which we always have growing in our garden! We served these here with flavoured Marks and Spencer's yogurt, in little dip holders so that guests could take as much as they wanted. 

The second starter features fresh fruit of various sorts, in fresh orange juice. Some of our older end viewers remember making a version of this sort in Domestic Science at school years ago! We chose strawberries cut up, green grapes, red and/or black grapes and blueberries for this and then simply poured some chilled fresh orange juice (not concentrated and not too much) in the bottom, of the dish just before serving. Here we like to do things in style...

Here is the recipe

The Recipes - Fresh Tomato Soup with celery, carrot, onion, veg stock and cornflour. (Vegan friendly)

Well, who doesn't like fresh tomato soup? Especially in winter. The problem is though tomatoes are out of season then, so its best to make this soup in summer when they are always ripe and freshly available. If you do choose to make this soup in winter, Christmas say like we do,  always source the supermarkets' reddest and juiciest tomatoes you can find. The carrot content in this recipe replaces sugar as they provide the sweet flavour to it. If you want it more sweet shall we say, like a certain very popular supermarket brand, just add a little extra carrot than specified. But be careful!! And always serve this with a nice crusty bread roll.....

Here is the recipe

The Recipes - Spicy Carrot, Coriander and Celery Soup

Part of this recipe came about when mum was making a recipe from a book. At the time I had some herbs chopped up and frozen in bags. Part of the books' recipe used Parsley in it and mum and her friend mistakenly used the frozen Coriander, luckily they dropped some of it on the floor or it would have been too spicy to eat. I liked the Coriander taste though in the soup and played about with the quantity so that it didn't overshadow the vegetables.With a little tinkering with the quantities of the other ingredients too this is what we ended up with. Hope you like it too.

Here is the recipe

The Recipes - Fresh Spinach Soup

This is a really easy to make and very tasty soup - with just sunflower oil, onion, potato, vegetable stock, pepper, cornflour and spinach in it. Ideally use the spinach the first day you buy it. Some packs are pre-washed, some are not, so always check the labels.
It is also one of the first soups I made, and it is a great hit at dinner parties as everybody who has tried it loves it. All good soups start with a similar base, usually potato, onion, and sunflower oil or butter. Don't use vegetable oil, sunflower oil is far superior both in taste and texture. My daughter at the age of five said this was her favourite soup, and it still is even now.

Here is the recipe

The Pub Grub Vegetarian Introduction.

Hello and welcome to The Pub Vegetarian blog.

I created the YouTube Paige Turner The Pub Grub Vegetarian channel in October of 2016 https://www.youtube.com/channel/UCY_wqopSKDs0fuXHuxcgddw  to introduce new vegetarians, and non-vegetarians to how tasty this type of home cooked food can be. Perhaps I should have called it The Pub Grub Vegetarian/Vegan as quite a large proportion of the meals are suitable for vegans too!

Many of the meals featured are suitable for students, and low budgets, as most of the ingredients in them occur time and time again so ideally nothing is wasted. They are low in salt and sugar too.

As my father was an excellent cook it gave me a good idea of how tasty meals could be. The right spice here and there, the right amount of black pepper - I don't use white, after being introduced to ground black pepper some time ago, by a kindly dinner lady.

Each new recipe can take a while to create, I usually end up with two to four final samples, and then have a taste test to see which is the best. With the Meat free Meat Pie my daughter Lia who was five years old then chose the best, and I did tend to agree with her!

Barring work commitments and school holidays the recipes will continue, and each time I create a new one I will feature it.

We will also be reviewing the recipes, showing how they can be adapted, and have been since, and what you can serve them with if you wish.

We are also in the process of hand imputing subtitles on all our YouTube videos for the benefit of both our viewers and readers  who are hearing impaired - and also for our global friends so that they can translate them into their own language if they wish!  This is a laborious process and does take time, so do bear with us, and we have started with the oldest and most popular videos first .

I am also producing a collection of The Pub Grub Vegetarian books featuring many of the recipes from the YouTube channel at 99p each to download. It saves me having scraps of paper with them written on lying about all over the house! Paige