by | March 13, 2013 · 11:12 am

Last Wednesday I was all set to publish a post on my current favourite lunches, including this beautiful Sweet Beet Soup

Sweet Beet Soup

and this yummy wrap…

Seeded wholegrain tortilla with caramelised onion hummus, grated carrot, grated red cabbage, chopped raw beet root, sweet pickle, sunflower & hemp seeds

Seeded wholegrain tortilla with caramelised onion hummus, grated carrot, grated red cabbage, chopped raw beet root, sweet pickle, sunflower & hemp seeds

 

… when I discovered that the theme for this month’s WIAW parties is ‘Going Green’!  My choice of food colour was all wrong! :/

But no worries, I’m back this week with a recipe for a dish that’s very green indeed… Leek and Watercress Soup.  I’ve mentioned this soup a couple of times on the blog already as it’s one of Lil’ L’s all-time favourite soups.  He’s been eating it since he was a toddler!  A couple of my readers have requested the recipe and I do apologise for how long it’s taken me to get round to posting it.  I’ve got a serious backlog of recipes to post this year, but I’m slowly getting there!

Watercress & Leek Soup - 500 copy

For those of you that may be concerned that watercress is too peppery for kids, rest assured that when cooked in this soup, the pepperiness of the watercress becomes very subtle indeed.  The addition of potatoes contributes to the soup’s mild flavour, as well as giving it a lovely, creamy texture, without the need for milk or cream.

Here’s how I make it…

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Watercress & Leek Soup

Serves 4
Hands on time: 10 minutes   Cooking time: 30 minutes

Ingredients
1 tbsp olive oil
2-3 medium potatoes, chopped (only peel if the skin is thick). (Alternatively, use sweet potatoes for added nutrition and sweetness)
2 medium leeks, chopped
150g / 5½ oz / 3 cups watercress
1 litre / 35 fl oz / 4 cups vegetable stock
Finely chopped red pepper and sprinkling of lightly toasted flaked almonds and seeds (we love pumpkin seeds lightly fried in a little olive oil and raw hemp seeds), for garnish

Method

  1. Gently heat the oil in a saucepan. Add the leeks, potatoes and watercress, cover with a lid and allow to sweat on a low heat for 10 minutes.
  2. Add the stock, bring to the boil then reduce the heat and simmer until the potato has softened (15-20 minutes).
  3. Allow the soup to cool slightly, before blending. If the soup is a little thick, add more stock. Return the soup to the stove and gently heat through.  Season with sea salt and ground black pepper, to taste.
  4. Garnish the soup with some flaked almonds, seeds and red pepper and serve in warm bowls with a slice or two of wholegrain bread.

And finally, before I go, I would just like to show you one of my latest green food obsessions…  Edamame (Soya) Beans!

edamame-beans-look-younger-14062011

[Source]

I can’t believe that I only discovered these beans last month! How on earth did it take me so long? My friend ordered them as a starter when we met for lunch in London and I proceeded to devour the whole bowl!

Back home in Bath, I’ve discovered that Waitrose sell fresh edamame beans on their sushi bar, and in bags in the frozen vegetable section.  I much prefer the unshelled beans.  There’s something really satisfying about popping them out.  Lil’ L loves them too, so I’ve been adding them to his lunch box as a ‘treat’ ;)

As well as being packed with vitamins, minerals and antioxidants, soya beans are also a great source of protein.  If you’re interested in reading more about their health benefits, the Vegetarian and Vegan Foundation have produced an informative 60 page booklet that’s available to download for free.

The Soya Story

I love the fact that even at my old age ;)   I’m still discovering new foods.

Are there any foods that you’ve recently discovered that you love?

 

 

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