Veggie Very Much is a brand new vegetarian cookbook by veggie blogger Mirjam Leslie-Pringle. Read on for my review and a recipe for potage de vigilia.
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Does my kitchen shelf need another vegetarian cookbook? Probably not (definitely not would say my husband). But I do love a good cookbook – in fact it might be bordering on an obsession. So when I was offered a copy of Veggie Very Much* by Mirjam Leslie-Pringle to review I said yes please and added the book to my already groaning shelves!
Mirjam is Dutch and lives nowadays in Ibiza where she lives on a farm with her husband and kids and writes a food blog with the same name (it’s in Dutch).
The cookbook is beautifully designed and photographed and is full of colour. There are plenty of photographs of the recipes and also many of Mirjam and her friends and family enjoying life in Ibiza.
I must admit that looking at them has made me feel slightly envious of her lifestyle although I’m 100% sure that running a farm, however small, is not for my very urban family!
What kind of recipes are in the book?
The book is divided up into recipes for the morning, afternoon and evening with soup and sweet stuff getting their own dedicated chapters.
Breakfast classics like overnight oats and pancakes sit alongside dishes that I’ve never heard of like chachi (a Spanish take on fried eggs on toast) and oeuf cocotte with parsley pesto (baked eggs).
And further into the book you’ll find vegetarian staples such as ratatouille and risotto sitting alongside quinoa with fennel, honey and pomegranate seeds and a delicious looking recipe for veggie paella which is made with black rice.
Potage de vigilia
The publishers have given me permission to reproduce one of the recipes here to give you an idea of what the book is like.
Being the middle of summer, and definitely the best summer that we’ve seen here in England for many years, I was about to make a green gazpacho (a very popular Spanish cold soup – you have to try it!). But then the weather turned and got chilly and rainy so I ended up making potage de vigilia instead.
A hearty filling soup recipe
I do like soup but I wouldn’t really call myself a soup person because I often find I’m still hungry if that’s all I have for lunch. So a recipe like this which is packed full of potatoes and pulses suits me down to the ground as it’s much more filling. The soup is also meant to have eggs in it, which would make it even more filling. I don’t eat eggs any more so I left those out.
Little S, two, is becoming a budding chef and he helped me to make the soup. At two and a half I’m not really happy to give him sharp knives yet. However, there were still plenty of jobs he could do including:
- washing all the spinach and other vegetables
- pulling the ends off of some of the beans
- measuring (and spilling) some of the spices
- helped me a little bit with the chopping.
Thinking of getting your child a cooking knife? Read my review of the Foost knife.
Pin potage de vigilia for later:
How to make potage de vigilia by Veggie Very Much:
Potage de vigilia
- 4 eggs
- 1.5 litres of vegetable stock 4 cubes
- 2 medium white onions diced
- 3 tbsp olive oil for frying
- 1.5 tsp curry powder
- 1 tsp paprika
- 0.5 tsp ground ginger
- 1 tsp turmeric
- 2 tsp ground cumin
- 3 large cloves of garlic thinly sliced
- 1 courgette diced
- 2 large potatoes peeled and diced
- 800 g chickpeas drained
- 200 g green beans trimmed and cut into 2cm pieces
- 200 g spinach chopped
- 80 ml extra virgin olive oil
- 3 tsp sea salt
- freshly ground black pepper
- bread to serve
Put four eggs in a saucepan of cold water, add a pinch of salt, boil for 11 minutes and run under ice-cold water when done.
Make 1.5 litres of vegetable stock and leave it simmering on a low heat.
In the meantime, fry 2 diced white onions in 3 tbsp olive oil in a large frying pan on a high heat.
Turn down the heat after a few minutes and add 1.5 tsp curry powder, 1 tsp paprika, 0.5 tsp ground ginger, 1 tsp turmeric, 2 tsp ground cumin and 3 cloves of sliced garlic.
Fry for a few more minutes until the onion is nice and soft, but make sure you don't burn the spices.
Add one diced courgette, 2 large chopped potatoes, two tins drained chickpeas and 200g chopped green beans and continue frying for another five minutes. Then add the stock to the vegetables and bring to the boil. Leave to simmer for 30 minutes with a lid on the pan.
Finally add 200g spinach, bring to the boil again, cover and leave to simmer for another 10 minutes.
Remove from the heat and add the extra virgin olive oil and a little salt and pepper.
Finely chop the eggs and add them to the soup. Season to taste and serve with bread (optional).
*Disclaimer: this is an affiliate link meaning that if you buy something after clicking on it I’ll receive a small commission, which I will probably spend on buying more ingredients for Sneaky Veg recipes! The price to you remains the same. Thanks for supporting Sneaky Veg. Read my full disclosure.
Disclaimer: I have been given a copy of Veggie Very Much to review and another to give away as a prize. I have received no other payment for this post and all opinions are honest and are my own.