Crunchy Couscous Salad with Cucumber
A vegetarian couscous salad with cucumber, cherry tomatoes, feta, fresh herbs, and a lemon dressing.
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Starter, soup and cream recipes
Starters, soups and creamy dishes made with familiar ingredients and clear, comforting recipes.
First courses for every season
Browse light options, warming bowls and starters made for sharing. Refine the selection to find quick, vegetarian or time-friendly recipes.
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Smooth Pea and Apple Soup
A creamy soup of peas, apple, and mint, blended until smooth and heated before serving.
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Chickpea Salad with Fresh Cheese
A no-cook salad for 4, with chickpeas, fresh cheese, cucumber, green pepper, onion and cherry tomatoes, dressed with lemon, olive oil, parsley and salt.
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Roasted leek cream with roasted garlic
A vegetarian cream for 4, made with leeks, potato, vegetable stock, and roasted garlic pulp.
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Crunchy Quinoa and Cucumber Salad
A fresh quinoa salad with cucumber, tomato, red onion, and black olives, dressed with lemon and olive oil.
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Mild Sweet Potato and Apple Soup
A creamy vegetarian soup of sweet potato, apple, and curry, gently simmered and blended until smooth.
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Zucchini Salad with Roasted Pepper
Griddled zucchini and red pepper dressed with olive oil and balsamic vinegar.
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Roasted Broccoli and Fennel Cream Soup
A vegetable cream soup of broccoli, fennel and potato, with the vegetables roasted before pressure-cooking and blending.
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Crunchy Lentil and Tomato Salad
A cold salad for 4 servings with cooked lentils, cherry tomatoes, cucumber, red pepper, and a lemon, vinegar, and olive oil dressing.
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Mild Mushroom and Leek Soup
A vegetarian leek and mushroom soup enriched with cream cheese and vegetable stock.
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Beetroot Salad with Roasted Pepper
A cold salad of cooked beetroot, roasted piquillo peppers, garlic, extra-virgin olive oil, and Sherry vinegar.
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Roasted cauliflower and fennel soup
A vegetable soup for 4, blending roasted cauliflower with cooked fennel and vegetable stock.
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Crunchy Chickpea and Tomato Salad
A vegetarian salad for 4 with chickpeas, cherry tomatoes, cucumber, mozzarella, red onion, parsley, and a lemon and olive oil dressing.
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Smooth Leek Soup with Leek
A creamy leek and potato soup, finished with cream and chives.
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Cabbage Salad with Roasted Pepper
Finely sliced cabbage and roasted red pepper salad dressed with oil, vinegar, and salt.
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Roasted Carrot Soup with Fennel
A vegetable soup for 4 in which the carrots are roasted and the fennel is cooked with garlic and stock before blending with orange juice.
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Crunchy Zucchini and Tomato Salad
A raw salad of zucchini ribbons, tomato, and olives dressed with olive oil and lemon juice.
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Smooth broccoli and leek soup
A blended vegetable soup made with broccoli, leek, onion, vegetable stock, olive oil, and Parmesan.
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Spinach Salad with Roasted Pepper
A salad for 4 made with fresh spinach, roasted pepper, hard-boiled egg, anchovies, olives, and a simple oil-and-vinegar dressing.
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Roasted zucchini and fennel soup
A vegetable soup of roasted zucchini and fennel, finished with vegetable stock and blended until smooth.
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