A world of flavours in a single bowl

Have you heard of the term ‘bowl food’? It’s bang on trend at the moment and there’s a good reason for that… It can be thrifty, casual and practical, plus it has the potential for almost endless variations. Author Nina Olsson shares her tips and recipes for good looking, great tasting meat-free meals with minimal fuss

VIS FOR VEGETARIAN

“The ease of bowl food, whether it’s a simple soup or pasta dish or a meal that combines grains, vegetables and filling protein, makes this style of cooking an enticing choice. The prep is easy, the dishes look great and the simplicity of the recipes saves time. Here, I’ve gathered together some of my favourite vegetarian single-bowl ideas that layer up the textures and flavours. It’s all about the balance.” NINA OLSSON

MEET NINA She’s a food lover, blogger, art director/ designer and avid photographer, who was brought up in Stockholm and now lives in Amsterdam. These recipes are from her first cookbook.

A new spin on vichyssoise

Leek and almond soup

SERVES 4. HANDS-ON TIME 25 MIN

“This comforting potato and leek soup is always a hit. The leeks give a wonderful flavour and the potatoes add substance. It’s based on the classic French vichyssoise, but tweaked by replacing cream with the lighter creaminess of almond milk, almond butter and crème fraîche. Use vegan crème fraîche to make it completely plantbased and substitute the potatoes for jerusalem artichokes, if you like.”

MAKE AHEAD

Make up to 48 hours ahead and keep in a container in the fridge. You can freeze the soup for up to 2 months.

NINA’S TIP

Serve cold or warm; traditional vichyssoise is often served cold.