Gluten Free »
Aubergine, potato and chickpea balti
Ingredients For the vegetables 2 tbsp vegetable oil 1 onion, peeled and finely sliced 1/2 tsp cumin seeds 1 aubergine 1 potato, peeled and cut into 1cm cubes 1 x 410g tin chickpeas, rinsed
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Carrot and coriander soup
Ingredients 2 tbsp olive oil ½ onion, chopped 1 garlic clove, finely chopped 2 small carrots, peeled and chopped 400ml/14fl oz vegetable stock Chopped fresh coriander leaves Salt and black pepper Method Heat the
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Tuscan vegetable soup
Soffritto is Italian for "stir-fry" as it uses very little olive oil and is similar to the Chinese method
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