Nowadays, vegetarians can enjoy food that's as exciting, colourful and full of flavour as the dishes enjoyed by meat-eaters. It wasn't always so! Delia has drawn on some of the best cuisines in the world to bring you a selection of vegetarian recipes that will have you spoilt for choice!
The earthiness of mushrooms and porcini is complemented superbly by the toasty nuttiness of Madeira to give you a soup, made from a bought mushroom sauce, that can be served at even the most luxurious meal.
Celery is an underrated vegetable - make sure you eat it in the winter months when it has the best flavour and, preferably, after a frost. One of the very best soups you can make.
Mulligatawny was highly fashionable in Victorian times and, indeed, this recipe was influenced by Eliza Acton, one of that era's most prolific cookery writers. Spicy, warming and vegetarian, it's a real classic.
Although they are cheap, split peas are actually brilliant on the nutritious front and provide plenty of fibre in the diet. This soup is just one way of enjoying them...
The joy of this recipe is that it just gets on and cooks by itself once it's in the oven, leaving you free to look after the rest of the meal.
Celeriac is a winter root vegetable that all cooks should be aware of as it has a wonderful flavour and lends itself beautifully to soups, bakes, gratins and, here, mashed with other ingredients.
Delia describes this as her favourite vegetarian dish - and it's so versatile we just know you'll make it again and again with whatever vegetables are available.
The winter months aren't the most exciting on the vegetable front, but when you can make wonderful soups like this one - from potatoes, leeks and Brussels sprouts - who cares?
Spinach is an unusual ingredient in soups but works really well...and provides you with plenty of iron and other nutrients.
This lovely carrot soup is best in winter or spring when carrots are full of flavour but not quite as sweet as summer crops.
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