White Bean Salad with Fresh Cheese
Cooked white beans with tomato and fresh cheese, dressed with oil, vinegar, salt, and oregano.
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Starter, soup and cream recipes
Starters, soups and creamy dishes made with familiar ingredients and clear, comforting recipes.
First courses for every season
Browse light options, warming bowls and starters made for sharing. Refine the selection to find quick, vegetarian or time-friendly recipes.
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Roasted Beetroot and Roasted Garlic Soup
A smooth soup of roasted beetroot and garlic, blended with vegetable stock and fennel seeds.
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Crunchy Spinach and Cucumber Salad
A fresh spinach and cucumber salad with a yogurt, dill, and pistachio dressing.
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Smooth Zucchini and Apple Soup
A smooth, chilled zucchini and apple soup with vegetable stock, yogurt, and oregano. Serves 4; allow at least 2 hours to chill.
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Crunchy Bulgur Salad with Cucumber
Hydrated bulgur salad with cucumber, tomato, bell pepper and onion, dressed with lemon and olive oil.
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Smooth Pumpkin and Apple Soup
A smooth soup of roasted pumpkin and apple, cooked with onion and sage. Makes 4 servings.
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Crunchy White Bean Salad with Cucumber
Tender white beans with crunchy cucumber, red onion, parsley and feta, dressed with olive oil and sherry vinegar.
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Smooth Beetroot and Apple Soup
A vegetarian beetroot and apple soup for 4 servings, cooked with vegetable stock and blended until smooth.
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Crispy Potato and Cucumber Salad
Smashed, golden potatoes with a fresh salad of cucumber, yogurt, herbs, and lemon.
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Mild Celery and Apple Soup
A smooth celery and apple soup with potato, finished with Greek yogurt and chopped walnuts.
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Quinoa Salad with Fresh Cheese
Quinoa salad with zucchini, tomato, bell pepper, olives, and fresh cheese, dressed with olive oil and lemon. Serves 4.
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Roasted Sweet Potato and Garlic Soup
A smooth soup for 4, made with roasted sweet potato, roasted garlic, and vegetable stock.
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Crispy Brown Rice Salad with Cucumber
Cooked brown rice baked until crisp, tossed with cucumber, carrot, edamame, cilantro, and a spicy gochujang dressing.
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Smooth asparagus and apple soup
A creamy soup of green asparagus, potato, and apple, served hot.
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Lentil Salad with Fresh Cheese
A cold salad of cooked lentils, crisp vegetables, feta-style fresh cheese, and a lemon, vinegar, and olive oil dressing.
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Roasted Mushroom Soup with Roasted Garlic
A vegetarian soup of roasted mushrooms, onion, and garlic, blended with vegetable stock and milk.
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Crunchy Couscous Salad with Cucumber
A vegetarian couscous salad with cucumber, cherry tomatoes, feta, fresh herbs, and a lemon dressing.
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Smooth Pea and Apple Soup
A creamy soup of peas, apple, and mint, blended until smooth and heated before serving.
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Chickpea Salad with Fresh Cheese
A no-cook salad for 4, with chickpeas, fresh cheese, cucumber, green pepper, onion and cherry tomatoes, dressed with lemon, olive oil, parsley and salt.
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Roasted leek cream with roasted garlic
A vegetarian cream for 4, made with leeks, potato, vegetable stock, and roasted garlic pulp.
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