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Soups

Appears in
The Gate Vegetarian Cookbook: Where Asia meets the Mediterranean
The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

  • About

With regard to soup, our philosophy goes back to something Mahatma Gandhi famously said: “Drink your food and eat your soup.” In other words, make sure your food is properly chewed for the sake of the digestion, and your soups are chunky enough to be filling. At home, soups were always made in extra-large quantities on Fridays for the whole weekend, so they were generally seen as a bit of a treat, an attitude we still hold on to.

Soups are constant very good sellers in both restaurants. We do try to keep all the soups vegan, but when making them at home we will use butter and possibly cream. The soups on the menu very much reflect the season and the weather – refreshingly pungent Thai soups or chilled well puréed beetroot cutta swathed in soured cream in summer, and the usual comforters in winter. One of our favourite regular customers, a venerable Egyptian Jew, likes to have soup as dessert, so he just loves our summer menus as he can have hot soup to begin with and a cold soup to finish.
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