| LENTIL | Edible brownish seed of a leguminous plant, cooked and eaten as a vegetable, in soups, etc (6) |
| LENTILS | The edible brownish seeds of a leguminous plant, cooked and eaten as a vegetable (7) |
| CELERY | Green stalk used in soups etc (6) |
| PEA | Split vegetable in soup |
| CARRAGEEN | A purple-red seaweed used in soups, etc (8) |
| TAPIOCA | Grainy starch obtained from the root of the cassava plant, used as a thickener in puddings, soups etc. (7) |
| SEAKALE | Edible coastal plant - cooked as a leek (7) |
| DUMPLING | Dough-paste ball in soup etc (8) |
| POTATO | Starchy plant tuber which is cooked and eaten as a vegetable (6) |
| PEANUT | Edible seed of a leguminous plant (6) |
| CAVIAR | Word, with somewhat debated or fishy origins, for the tiny black pearl-like roe of the beluga or other sturgeon - salt of both purse and palate and eaten as a briny delicacy (6) |
| CHOKER | An asphyxiator, strangler or throttler, whether a lump in the throat, necklace, person or even a vegetable in the form of a globe; or, tight stock or collar attached to a clerical robe (6) |
| LEGUME | The long dry fruit or pod of a leguminous plant (6) |
| ARTICHOKE | Jerusalem -; tuber of a plant in the sunflower family, eaten as a vegetable in risottos, soups, gratins and warm salads (9) |
| PULSE | Edible seed of a leguminous plant such as a chickpea, lentil, bean etc. (5) |
| LADLES | Dippers for lifting gravy, sauce, soup etc from pots or tureens; or, buckets or pans used for transporting molten metal in a foundry (6) |
| FLAGEOLET | The pale-green immature seed of a haricot bean, cooked and eaten as a vegetable (9) |
| BISTRO | Out of sorts, I bought rolls soup etc here? (6) |
| TUREEN | Deep dish for soup etc. (6) |
| EDDO | The starchy root of the taro plant eaten as a vegetable in curries, sautes, stews and various other dishes (4) |
