Freeze or chill + Vegetable recipes (72)

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Artichoke and Crab Spread

Recipe by: Joanne

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I bought a similar spread at the supermarket awhile back, and I thought that I could do it better and cheaper myself. I use tinned artichoke hearts, though you can buy fresh artichokes and cook them yourself.

Artichoke Salsa

Recipe by: Julie Dumford

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A wonderful, light salsa recipe given to me by a friend who claims she can't cook! Serve with tortilla crisps, or as an accompaniment to chargrilled chicken.

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Asian-style Pasta Salad

Recipe by: Cathy P.

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Here is a versatile pasta salad with a twist, using red pepper and broccoli. Perfect for lunch or a picnic. You can easily increase the recipe to feed a larger crowd.

Asparagus, tomato and feta salad

Recipe by: BELLAAMERICANA

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This is a fresh salad with a light dressing inspired by Mediterranean and Asian flavours.

Avocado and coriander soup

Recipe by: Caliente-Mami

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The richness of this tasty chilled soup is balanced by the sharp injection of lime and hot sauce. An optional glug of Tequila adds an extra kick.

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Avocado Green Goddess Dressing

Recipe by: LISALISALISA

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Green goddess dressing was popular in the 70s - with it's gorgeous mix of flavours, why not start a revival? This is perfect over crisp and mild lettuce leaves, like romaine or little gem.

Avocado Party Dip

Recipe by: BOBSTH

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This is a wonderful, yet simple, guacamole recipe. Perfect when you need nibbles to serve at the last minute. Serve with tortilla chips.

Basil Roui

Recipe by: CSANDST1

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Pronounced "Basil Roo-ee", this delicious dish is the perfect summer starter. Basil and tomatoes are seasoned with green chilli, garlic and sea salt. Serve with toasted baguette slices or pitta wedges.

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Black Eyed Bean Salsa

Recipe by: Gabrielle

Reviews(3)

Speed up the process by using a tin of black eyed beans, if you prefer. This tastes best served at room temperature. It makes a wonderful dip for tortilla crisps, or served on top of toasted ciabatta bread.

Broccoli and Cauliflower Salad with Feta

Recipe by: Debbie

Reviews(5)

This salad is easy, attractive and a wonderful combination of flavours. For best results, make a day ahead and let chill overnight.

Carrot soup with orange

Recipe by: Azmina Govindji

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Thickening soup with potato gives a velvety smooth result without adding the fat used in other traditional methods. Served either hot or chilled, this soup is ideal as a dinner-party starter all through the year.

Cheese and mushroom pâté

Recipe by: Chrissie Lloyd

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This is a very good way of using up scraps of cheese, as well as making a healthy, satisfying snack or lunch.

Chickpea and Pepper Salad

Recipe by: EverydayMommy

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This colourful chickpea salad is tasty and super healthy - lots of fibre from the chickpeas, and loads of veg to get you to your five a day. Perfect for picnics.

Chickpea Gazpacho

Recipe by: MEIMEICAT1

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Make this chilled summer soup after you've returned from your local market - in other words, use the freshest veg! The chickpeas make it more filling than a classic gazpacho.

Chilled Avocado Summer Soup

Recipe by: JHERCIK

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This is a cool and refreshing summer soup. Use single cream if you want a lighter version.

Chilled Beetroot Soup

Recipe by: Rosemary

Reviews(4)

Jarred beetroot are great for this recipe, making it ready in minutes. You can save the juice, freeze it and add it in place of the chilled water or ice. Try serving with a dollop of soured cream.

Chilled borscht

Recipe by: Maggie Pannell

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Ruby-red and intensely flavoured, this soup looks stunning swirled with sour cream. Serve as a starter or light lunch with slices of rye bread.

Chilled butternut squash and Sweet Piquanté Pepper soup

Recipe by: Peppadew

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This creamy soup is delicious served hot or cold. Sweet and savoury butternut squash combines with Peppadew™ peppers for an unexpected kick.

Chilled leek and avocado soup

Recipe by: Azmina Govindji

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Coriander and lime juice accentuate the delicate avocado flavour in this refreshing soup. It is simple yet interesting, and ideal for a summer's dinner-party first course or a light lunch. Do not add the avocado too soon – not only will it discolour slightly, but its flavour will mellow and lose the vital freshness.

Chilled red pepper soup

Recipe by: Maggie Pannell

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Make this bursting-with-flavour soup when peppers are in season. They'll be sweet, juicy and cheap.