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SPICY RICE SOUP
1tbsp olive oil 1 clove garlic, crushed 1 red chilli, deseeded and finely chopped 50g/1¾oz long grain rice 1.4 ltrs/2½ pints vegetable stock 1 small leek, thinly sliced 2 ripe tomatoes, chopped 1tbsp chopped mixed herbs 25g/1oz vegetarian parmesan, grated (optional) seasoning	1	1. Heat the oil in a large pan and gently cook the garlic and chilli until soft, Add the rice and cook for 1 min. 2. Pour in the vegetable stock and bring to the boil. Reduce the heat and simmer for 15 mins. Add the leek and tomatoes and cook for 4-5 min until the rice is cooked. Remove from heat and stir in the herbs and seasoning. Top with grated parmesan, if using.
EGAN	1	Preparation: 10 mins, Cooking:20-25 mins. Serves 4. Not suitable for freezing.

LEEK, CHICKPEA AND SAGE SOUP
225g/8oz canned chickpeas 900ml/1½ pints vegetable stock 2tbsp sunflower oil 2 cloves garlic, crushed 675g/1½ lb leeks, finely sliced 2.5cm/1in piece ginger, peeled and finely chopped 4tbsp chopped fresh sage 1tbsp white wine vinegar 1tbsp soy sauce seasoning	1	1. Heat the oil in a large pan and gently cook the leeks, garlic and ginger for about 10 mins until softened(not brown). Add the chickpeas and vegetable stock. Bring to the boil and simmer for 15 mins. Add sage, vinegar and soy sauce. Season. 2. Process briefly in a blender so the soup as a chunky texture.
EGAN	1	Preparation: 15 mins, Cooking: 25 mins. Serves 4.

HOT GREEN SOUP
1 stick celery, chopped 1 onion, chopped 1 large potato, chopped300g/10½oz sweet potato, chopped 1 small leek, sl;iced 5 peppercorns, crushed 1tsp coriander seeds, crushed 1 tbsp chopped fresh mixed herbs 1tbsp vegetable oil 1cm piece root ginger, peeled and grated 1 green chilli, deseeded and chopped ¼tsp ground cardamon 1 large avocado peeled and chopped	1	1. Put the celery, onion, potato,sweet potato, leek, crushed peppercorns and coriander in a large pan with 850ml/1½ pints water. Bring to the boil and simmer for 10 mins. Remove from heat and leave to cool for 10 mins. 2. Using a food processor or blender, blend the mixture until smooth. Season to taste, Return to pan and stir in the herbs. Cover and put to one side. 3. In a seperate pan, heat the oil and cook the ginger and chilli for 1 min. Add the green pepper and cardamon and cook for a further 2 mins. Add the avocado and stir over a medium heat for 1-2 mins. Transfer to a food processor or blender and blend until almost smooth. Season. 4. Reheat the soup gently. Divide the soup between 6 serving dishes, then place one or two spoonfuls of the avocado mixture in the middle. Garnish with pepper strips.
EGAN	1	Preparation: 20 mins, Cooking: 15 mins. Serves 6.

SPRING GREENS AND WHITE BEAN SOUP
1 tbsp olive oil 1 small onion 1 medium turnip, diced 1 medium carrot, diced 350g/12oz spring greens, shredded 1.2 litres/2 pints vegetable stock 425g/15oz can cannellini beans drained seasoning	1	1. Heat the oil in a large pan, add the onion and cook for 3 minutes over a medium heat until softened. Add the turnip, carrot and spring greens and cook until the greens have wilted. 2. Add the stock to the pan and season. Bring to the boil and simmer gently for about 25-30 mins until the vegetables are tender. Stir in the beans and simmer for 5 mins. Season to taste.
EGAN	1	Preparation: 15/20 mins, Cooking: 35-40 mins. Serves 4.