Utensils: Very large saucepan, knife, wooden spoon. Cooking time: One hour

2 lbs potatoes, diced
3 ounces red lentils
2 onions chopped
I tin of tomatoes
4 ounces peas
Half a pound mushrooms, sliced
Optional: 2 carrots,
half a cauliflower, or 2 ounces green beans,
1 to 2 cooked aduki beans,
half a small swede,  diced
1 parsnip, diced
2 teaspoons of Marmite
1 to 2 tomato puree
salt and pepper
Half a teaspoon of ground mace
Half a teaspoon of ground coriander
Half a teaspoon of basil
Half a teaspoon of oregano

1. Fry onions in margarine with the salt and pepper until soft
2. Add potatoes, fry a little longer
3. Add the other root vegetables being used and sufficient water to cover. Simmer for five minutes
4. Add dried red lentils and cauliflower; simmer for five minutes
5. Add tinned tomatoes, tomato puree and Marmite
6. When potatoes are cooked add peas, beans and mushrooms
7. Turn down and simmer gently. Add mace and coriander and herbs
8. Serve in large bowls to hungry people topped with grated cheese


Cooking time: 45 minutes

Knife, large saucepan, wooden spoon, tablespoon

1 lb of onions
1 clove of garlic
1 and a half ounces of butter or margarine
2 pints of water
3 teaspoons corn-flour
1 teaspoon of marmite
Salt and pepper
3 tablespoons red wine (optional)
4 pieces of toast
2 ounces of grated cheese

1. Fry onions in butter, with the garlic and salt for about 20 minutes over a low heat until very brown.
2. Add the water and marmite, simmer 20 minutes.
3. Add the corn flour blended with a little cold water and bring to the boil.
4. Meanwhile place the buttered toast in the bottom of each individual soup dish and cover with grated cheese.
5. Add the red wine to the soup. Pour the soup over the cheese and toast.


Preparation time: 5 minutes
Cooking time: 70 minutes

Knife, large saucepan, wooden spoon, liquidizer or sieve

1 lb of potatoes
1 onion, chopped
1 carrot, chopped
1 ounce of butter or margarine
2 pints of stock or water
Half pint of milk
2 teaspoons of milk
salt and pepper to taste

1. Fry the potatoes, onion and carrot in butter until fat is absorbed
2. Add water and simmer for 60 minutes
3. Rub through a sieve or liquidize
4. Blend the corn flour with the milk, add to the soup, boil
5. Season to taste


Preparation time: 10 minutes. Cooking time: 70 minutes

knife, large saucepan, electric blender or grater

1 onion, chopped
2 cloves of garlic, chopped
Half a cucumber, cubed
Half a red pepper, chopped
Half a green pepper, chopped
2 slices of bread, crumbled
14 ounces of tinned tomatoes
1 pint of water
1 tablespoon tomato paste
2 tablespoons lemon juice
2 tablespoons oil
Salt and black pepper to taste
Chopped parsley

1. Place all the ingredients together in an electric blender. Blend for two minutes. (Instead of using an electric blender ingredients can be coarsely grated

2. Heat and serve


6 large carrots
2 medium onions
2 mushrooms
5 ozs (five heaped tablespoons) of red split lentils
2 tablespoons of oil
two organic (preferably) vegetable stock cubes
pinch of dried crushed chilli (more or less according to taste)
one and a half litres of  water

Slice the carrots and onions
Chop the mushrooms finely
(mushrooms always make the soup taste better whatever sort you are making.)
Heat the oil in a large saucepan and add the carrots, onions and mushrooms,
saute for a couple of minutes.
Add the lentils and continue for 30 seconds.
Add the two stock cubes and one litre of water and a pinch of dried crushed chilli
put lid on pan and bring to the boil then turn down the heat
and simmer gently for 40 minutes or until the lentils are soft.
You will need to add the remaining water after about 10 minutes because the lentils will absorb the water.
Allow to cool and liquidise the soup, adding salt and pepper to taste

*by Trudi Foggo

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