Showing posts with label leek. Show all posts
Showing posts with label leek. Show all posts

Monday 20 March 2017

Leek potato & spinach soup

Hello first day of spring ! Soup is something I will be eating less this season especially when the sun comes out, but for now here is a hearty and nutritious bowl of soup ..... 











Ingredients:

300 gr sliced leek
600 gr white potatoes

2 cloves garlic
olive oil
3 cubes frozen spinach
salt and pepper or 1 stock cube

garnish: yogurt, avocado,
ground flax seeds, bread,
olive oil


In a large pot pour in 3 - 4 Tbsp olive oil.
Add the leek followed by the potatoes ( peeled and cubed ).
Stir in the minced garlic and pour in 1 .3 litre of hot water.
Bring it to boil, reduce the heat and put the lid on.
Cook the soup for 15 minutes, add salt and pepper as well as the spinach.
Cook for further 5 minutes.
Cool it down for a bit before you liquidise the soup. 
I use an electric stick blender.
Serve for dinner as a first course or a light lunch.

note: add any other veggies such as cauliflower, celeriac or broccoli stalks.... 

Thanks for reading! I would appreciate any comments or suggestions from you.





Thursday 12 January 2017

Leek and kale with dippy eggs

This is a perfect meal to recharge your body after exercise.
Adding some yogurt and wholegrain mustard  makes it extra yummy, the taste is a bit sour-ish but also sweet from the leek....








Ingredients:

1 large leek, trimmed and sliced 
150 gr kale
olive oil
3 Tbsp natural yogurt 
1 to 2 tsp wholegrain mustard from jar 
parsley
4 eggs

Heat a big frying pan suitable for grill as well.
Add splash of oil, followed by the leek.
Saute the leek until soften, then add the kale, splash of water and put the lid on for 6-7 minutes or until the kale is almost cooked.
Stir in the yogurt and the mustard and simmer for a minute or two.
Make 4 hollows in the kale mixture and crack the eggs into.
Cook for 1 minute without any stirring and then put the pan under the pre-heated grill .
Grill everything for 3-4 minutes, make sure the egg yolks are still runny.
Sprinkle some salt, pepper and chopped parsley.
Serve immediately and enjoy! 




Thanks for reading! I would appreciate any comments or suggestions from you.


Friday 11 November 2016

Super detox purple kale & millet soup

Purple kale, wow! How excited was I, seeing it in the farmer's market. I love adding kale into soups but I knew that this purple kale won't give the most attractive colour. Therefor there will be comments from the consumers especially from the youngest one.
Millet is an amazing seed, it is high in fiber, vitamin B and magnesium and it is easily digestible. I ❤ millet !
 

 













Ingredients:

1 leek
2 parsnips, celeriac or potato
2 - 3 handfuls of kale
50 gr millet 
olive oil
1 liter of veggie stock or water + low salt stock cube 
salt
pepper
chili flakes, optional
yogurt , optional

Start by washing and chopping the veggies. In a big-ish cooking pot heat up some olive oil, add the leek, stir for a couple of minutes and add the parsnip.
Pour in the stock and cook on a medium heat for 15 minutes or until the parsnip is soft. Now add the millet and the kale and cook for further 10 - 15 minutes.
Adjust the taste. Blitz the soup into a food processor and serve it with some chili flakes and a spoonful of yogurt.