RECIPES ANNIE BELL PHOTOGRAPHS CON POULOS STYLING SUSIE THEODOROU
V IS FOR VEGETARIAN
Eat well for life.
“My approach to eating well, without having too many carbs, is to bump up protein, to include fats and to avoid processed foods and added sugars. A key trend of the low-carb diet is to replace refined grains such as pasta, white bread and rice with non-starchy carbs such as green veg, aubergines, mushrooms and celeriac, and there is a lot to recommend it. Eating this way is about as good as it gets”. ANNIE BELL
Watercress and pistachio soup
A soup with added pistachio power
PORTRAIT: NASSIMA ROTHACKER
SERVES 6. HANDS-ON TIME 10 MIN, COOKING TIME 15 MIN
“Pistachios give this soup a soothing homespun texture, thick and faintly mealy. Their scent after a quick spell in hot butter works a treat with the watercress, while the pomegranate challenges its slight bitterness. It’s a soup that suggests that all is well with the world. You might like to crumble a little goat’s cheese over the soup for added pleasure.”
MAKE AHEAD
Make the soup up to 48 hours in advance and keep in a sealed container in the fridge. Or freeze for up to 1 month.
FOOD TEAM’S TIPS
You could also use a stick blender or a food processor.
Remember when whizzing hot liquid in a blender to remove the cap and cover with a folded tea towel.
• 1.1 litres vegetable stock (if you’re not cooking for vegetarians you can use chicken stock)
• 50g unsalted butter