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Here are 3 great vegetarian soup recipes for you to make & try.

ARTICHOKE SOUP.

1 lb. each of artichokes & potatoes, 1 Spanish onion, 1 oz. of butter, 1 pint of milk, & pepper & salt to taste.

Peel, wash, & cut into dice the artichokes, potatoes, & onion. Cook them until tender in 1 quart of water with the butter & seasoning. When the vegetables are tender rub them through a sieve. Return the liquid to the saucepan, add the milk, & boil the soup up again. Add water if the soup is too thick. Serve with Allinson plain rusks, or small dice of bread fried crisp in butter or vege-butter.

CARROT SOUP.

4 good-sized carrots, 1 head of celery, 1 onion, 3 oz. of Allinson wholemeal bread without crust, 1 oz. of butter, pepper & salt, & 1 blade of mace.

Wash, scrape, & cut the carrots into dice. Prepare & cut up the onions & celery. Set the vegetables over the fire with 3 pints of water, adding the mace & seasoning. Let all cook until quite soft, which will probably be in 1-1/2 hours. If the carrots are old, they will take longer cooking. When the vegetables are tender, rub all through a sieve, return the soup to the saucepan, add the butter, allow it to boil up, & serve with sippets of toast.

LEEK SOUP.

2 bunches of leeks, 1-1/2 pints of milk, 1 oz. of butter, 1 lb. of potatoes, pepper & salt to taste, & the juice of a lemon.

Cut off the coarse part of the green ends of the leeks, & cut the leeks length ways, so as to be able to brush out the grit. Wash the leeks well, & see no grit remains, then cut them in short pieces. Peel, wash, & cut up the potatoes, then cook both vegetables with 2 pints of water. When the vegetables are quite tender, rub them through a sieve. Return the mixture to the saucepan, add the butter, milk, & seasoning, & boil the soup up again. Before serving add the lemon juice; serve with sippets of toast.

Discover more great vegetarian recipes for soups, savouries, puddings & more at http://www.recipesforveggies.com/