'Flavour, colour and crunch': Yotam Ottolenghi's recipes for vegan soup

Ramp up the flavour and texture of Veganuary with these soups of green pea and coconut, herby pumpkin and walnut, and chickpea and carrot with olives Truth be told, I'm not brilliant at either New Year's resolutions or giving things up. If pushed to choose, however, I'd far sooner not eat meat for January than refuse the odd glass of wine, which at this time of the year is frankly medicinal. And not eating meat or fish is the most brilliant way of having to ramp up flavour, colour and crunch: vi...