Tag Archives: winter

Deviant Leek & Potato Soup

Today London is very cold and I felt like a warm chunky soup without having to devour 3000 calories per bowl! The solution? My spicy, less creamy  and more bell pepper-y version of leek and potato soup.  I love leek and potato soup but I find it slightly boring. That is why I decided to literally and figuratively spice up the soup. I like being deviant at times, it pleases my palate and my tummy. This will feed 4 hungry people:

  • 450 g bell peppers (Or 3 small ones)
  • 50 gram  food seasoning (Basically dried vegetables and herbs. The one I use is Vegeta)
  • 500 g new potatoes
  • 600 g leeks
  • 2 tb spoons olive oil
  • 1 l water
  • 250 l milk
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • One small chilli

                                                                                    (Never mind the chopped garlic in the picture, I was using it for something else)

Rinse all the vegetables. Chop up the bell peppers in rough cubes. Do the same with the potatoes and do not peel because all the nutrients are in the delicious skin. Slice the leeks lengthwise into three sections then gather the sections and chop them. Chop the cilli into tiny pieces. Remember to take the seeds out of the chilli and later wash both your hands and the knife very well!!! Or else!!! Heat the olive oil in a casserole and add the leeks, peppers, potatoes and chilli. Leave the mixture to fry for ten minutes and then add the salt, pepper and vegetable seasoning. Mix it around and add the water and milk. Turn down the heat and let the soup boil for 30 minutes. The potatoes should be nice and soft now. The soup will come out chunky and yummy. If you want it to be more creamy you are going to have to use a fancy food mixer after you let the soup cool for a few minutes.

Enjoy you crazy folks.

Tagged , , , , , , , , , , , , , , ,

Black-eyed peas & Spinach stew with Wild rice and Green salad (REAL GOOD FOOD)

This is a crazy delicious dish that I am used to eating as a Kurd. However I have tweaked the recipe to make it healthier. A black-eyed pea stew is a popular Kurdish winter dish. You can just imagine how wonderful it is to slurp this delicious rich gravy while the winter winds are howling outside.

The classic Kurdish version consists of tomato puree, pieces of lamb cubes and salt. Since I don’t eat meat I thought I’d find a way to make the stew a little richer and healthier so I added one of my favourite sources of iron, spinach! Growing up we used to have this dish with white rice and salad, but since I have made a decision to be healthier I replaced the white rice with wild rice! The salad is a regular green salad with tomatoes (well it is a regular salad for me at least). Right, on to the measurements.

For two full grown humans you need:

  • 320 g black-eyed peas (leave them to soak in a bowl of water over night)
  • 1 large onion
  • 2 cloves of garlic
  • 240 g fresh (or frozen) spinach
  • 1 can of chopped tomatoes (400 g)
  • 45ml extra virgin olive oil
  • 200 g wild rice
  • 3 table spoons tomato puree
  • 3ml of water

Right. Put the black-eyed peas in a pot and cover them with water. Boil until the peas are soft and yummy. Drain the peas and put them aside for now. Chop up the onion and the garlic. Heat the olive oil in a pan and throw in the onion and garlic. Fry them and then add the spinach. Sort of like this:

Continue reading

Tagged , , , , , , , , , , , , ,