Spring has arrived with fresh green shoots and an abundance of flowers. Simple, seems suddenly very appealing. This spring lettuce & pea soup with new potatoes is super simple, both in the making and in the eating. The flavours taste fresh and clean. There are only six ingredients involved, seven if you make your own stock from the pea pods, eight if you add croutons. As a bonus, it’s also vegan and fat-free (excluding croutons).
There are some really good vegan cookbooks being published these days. What a relief. I remember the days when you were lucky to get a dry as dust burger when you were out. Now there’s all to play for. Award winning vegan street food pioneers David & Charlotte Bailey ‘s book: Fresh Vegan Kitchen, is one of the good ones. Their TLT or tofu lettuce tomato sandwich has completely won me over to the wonders of smoked tofu. I have a copy to giveaway for one lucky reader. You’ll find details near the end of the post.
When I spotted Cornish new potatoes at my local greengrocers at the weekend, I couldn’t resist purchasing some. Somehow, a bunch of Cornish asparagus made its way into my basket too. It seemed like the perfect opportunity to make a vegetarian salade Niçoise.