Monday February 17, 2020

Chef’s table: vegan, versatile and full of flavour

This week, Roz Purcell shares three recipes from her new book, No Fuss Vegan (Penguin Ireland, €22.99), which is out now

19th January, 2020
4
Roz Purcell. Picture: Joanne Murphy

Courgette, chickpea and pea soup

All my favourite things loaded into one bowl! This soup is so smooth, creamy and, most importantly, fast – perfect for those times you get in after a cold day out.

Ingredients, serves four

Subscribe from just €1 for the first month!

Exclusive offers:

All Digital Access + eReader

Trial

€1

Unlimited Access for 1 Month

Then €19.99 a month after the offer period.

Get basic
*New subscribers only
You can cancel any time.

Annual

€200

€149 For the 1st Year

Unlimited Access for 1 Year

You can cancel any time.

Quarterly

€55

€42

90 Day Pass

You can cancel any time.

Team Pass

Get a Business Account for you and your team

Share this post

Related Stories

Euro-Toques young chef finalists serve up a cornucopia of cuisine for charity, including one of the most inventive desserts I’ve ever had

Gillian Nelis | 1 day ago

This week, Pam Kelly, head chef at the famous Farmgate Café in the English Market in Cork, shares the recipes for four of her favourite things to cook, including the café’s legendary tripe

Pam Kelly | 1 day ago

Your culinary guide to what’s happening round the country

Gillian Nelis | 1 day ago