Leek And Potato Soup

Soup for dinner have been my saviour grace this week. When the nights get colder and darker I often don’t feel like cooking long and extravagant dishes for the family. I want my dinners cooked fast but still deliver on taste and nutrition. Soups are perfect as they are deliciously satisfying, easy to make and super nutritious.

Leek and potato super is one of those soups that you will have prepared in minutes and will give you that comforting hug that we all need at this time of the year.

Here is how you make yours.

Ingredients

1 large leek
2 potatoes
1,5 L of vegetable broth
1 tbsp of apple cider vinegar
olive oil
salt & pepper

Directions

1. Cut the leek into two halves and wash well until all the dirt is gone. Chop into thin slices.
Wash, peel and cut the potatoes into big chunks.

2. In a large pot fry the sliced leek with some olive oil for 2-5 minutes until they are starting to brown.
Add the potatatoe and vegetable stock and bring to the boil. Add a splash of apple cider vinegar ( so that the leek keeps its green colour) and season with salt and pepper. Cook for 20 min or until the potatoes are soft.

3. Puree the soup in a blender until smooth and serve with freshly toasted sourdough bread.

Spicy Lentil Chilli

Stewed, boiled, tossed into a salad, sprouted, sauteed or pressed into a patty for burgers, the lentil is a versatile powerhouse. Lentils are also packet full of vitamins and minerals, some of those nutrients have even been proven to be effective in fighting depression. B Vitamins, Omega 3’s, Tryptophan, Folate and Chromium, are all heavy hitters, when it comes to improving low mood and depression. So to get you eating more lentils to improve your mood and mental health, I have created a lovely spicy lentil chilli recipe that you will love. You can make big batches of it and freeze it for those days when you feel low and don’t want to cook. This recipe with give you the comport and nourishment you need when you are not feeling your 100 %

Ingredients

1 white onion
2 cloves of garlic
1 red pepper
175 g of red lentils
I can of black beans or kidney beans
100g of sweetcorn (frozen or from a can)
1 can of diced tomatoes
300 ml of vegetable stock ( plus more if needed)
2 tsp of cumin
1 tsp of smoked paprika
1 tsp of chilli powder
olive oil
salt & pepper

for serving

bunch of fresh coriander (chopped)
one half red onion (thinly sliced)
lime (cut in quarters)

Directions

1. Chop the onion and garlic and lightly sauté in a large pot with some olive oil. Add the red pepper and cook for another minute or two.

2. Add the cumin, smoked paprika, chilli powder and tomato paste to the pot and brown for 30 seconds. Now add the chopped tomatoes and the vegetable stock. Bring to a low boil over medium high heat.

3. Once boiling, add lentils and reduce heat to medium-low or low, so it's at a gentle simmer. Cook for 20 minutes until the lentils are mostly tender.

4. Next add the sweetcorn and black beans to the chilli and cook for another 5 to 10 minutes to melt the flavours together. Stir occasionally.

5. Before you serve the chilli, chop some fresh coriander as well as red onion. Slice some lime into quarters and squeeze the juice over the red onion to sweeten the flavour of the onion and take away its sharpness. Sprinkle on top of the chilli and serve with brown rice and avocados.