V IS FOR VEGETARIAN
ÁINE CARLIN
PHOTOGRAPHS DANIELLE WOOD FOOD STYLING FRANKIE UNSWORTH
“For as long as I can remember the kitchen has been the social focal point of any place I have called home – the Irish childhood home that gave me Sunday dinners and creamy rice puddings, the London one I briefly shared with friends in my mid-20s, or the current Penzance place my husband and I have lovingly cultivated. Each has shown me the power food has to bring us together, no matter what cultural background we may come from or what dietary requirements we might have. Nothing brings me more happiness than creating an abundance of wholesome, seasonal food that will set the stage for a gathering, no matter how fancy or humble.”
Red pepper soup with crispy polenta wedges
Soup and toast gets a clever vegan spin
SERVES 4. HANDS-ON TIME 40 MIN,
SIMMERING TIME 45 MIN, PLUS CHILLING
“Perhaps it’s because I’m a sucker for all things soup that this is up there with some of my favourite dishes. My best memory attached to it involved sitting outside on a searing hot summer’s day with new friends and lots of laughter. Such a simple dish and a simple moment, but so lovely too.”
MAKE AHEAD
The soup will keep in an airtight container in the fridge for up to 4 days. Make the polenta to the end of step 1 up to 2 days ahead and complete the recipe to serve.
• 1 tbsp olive oil
• 2 small onions, chopped
• 4 garlic cloves, crushed
• 5 large red peppers, roughly chopped
• 1 tbsp tomato purée
• 200g passata
• ¼ tsp Tabasco sauce
• 1 tbsp maple syrup
• 1 tbsp chopped fresh parsley to garnish