Potato, Leek, Cauliflower & Spinach Soup

I am a massive soup lover. Soup is like winter’s version of a smoothie. It’s warming, mostly healthy and is basically like a giant hug from your Granny. Can you tell? I really LOVE soup.

Over the years, I’ve shared a few soup recipes, Simple Soup (aka Potato & Leek), Healing Chicken Soup, & A Simple Split Pea Soup; all which I still cook today.  Back in 2013 when I shared my first soup recipe, I described myself has having ‘a laissez-faire approach to my soup making’. Not much as changed in five years.  To be perfectly honestly my style of cooking hasn’t changed one bit over the years.. my food photography however… well would I like to think that has improved 😉

I absolutely adore Potato & Leek soup, but I have been experimenting with ways to reduce the amount of potatoes in this soup and instead adding some cauliflower/spinach. There is nothing wrong with the humble potato; but increasing the variety of vegetables within the soup just gives me the extra nutrients I need. Also a little side note, potatoes are very high in potassium, something I need to limit as I approach dialysis, so I am attempting to make the potato switch out, before dialysis starts to eliminate my carb withdrawals.

Now I have made this soup many a times in the thermomix; which does the chopping for me; but if I am being honest (shhhh don’t tell my hubby); I do still love to spend time chopping vegetables. It is kind of like my happy place. Chopping leeks always takes me back to my days living in Paris where I spent a lot of my time cooking.  Alors… here I present to you my take on Potato, Cauliflower & Leek Soup with some added baby spinach cause we can all add some more greens to our day.

What you need

2 Leeks, 1/2 Small or a 1/4 Giant Cauliflower, 4 small potatoes (you could easily use 2 large ones, I only had smallish potatoes), Butter, 1-1.5L Chicken Stock, Salt, Pepper, Herb of choice (I used coriander) and Baby Spinach.

What to do

Chop all the veggies and make sure you give the leeks a good wash; they often have bits of dirt hiding in them. Add leeks and a good knob of butter (or whatever cooking oil you like to use) to your pot and gentle cook until they are soft and translucent. Next add in your potatoes, cauliflower, herbs and chicken stock (you can also use veggie stock); and bring to the boil.

Reduce the heat and simmer for 45mins – 1 hour. Remembering to give the soup a little stir every now and then. Add in baby spinach before serving.

Leave chunky for a hearty style or blitz in the blender/thermomix/bar mix for a silky smooth soup. I prefer a smoother soup; the blended cauliflower and potato makes it extra creamy and delicious. You can whiz the baby spinach up with all the soup or mix in extra just before serving. I topped my soup with pepper & kimchi to give a little chilli kick and drizzled over a  bit of olive oil. You could also add some goat cheese or parmesan on top or a squeeze of a fresh lemon.

If you are a visual learner… here is the visual version. #YoureWelcome

Made with love. Enjoy Xx

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Seriously Easy Pumpkin Muffins

 

Pumpkin Muffins are inspired by Emma Galloway from @mydarlinglemonthye.

These seriously easy and ‘nom nom’ pumpkin muffins were devoured by my toddler this morning. He couldn’t keep his paws off them! Neither could his tiger, giraffe, elephant and horse who were spotted eating the crumbs post tea party. [I couldn’t make that up if I tried].

The original recipe is for six but I doubled the recipe because in my book as there is no point in cooking if there are no left overs.  I also subsisted the brown rice, quinoa & almond flours for a combination of whole meal and white self-raising flour. This was purely out of convenience as there was no way I was going to the shops with a sick babe this morning.

Seriously Easy Pumpkin Muffins

Begin by preheating your oven to 180 degrees celsius (350F).

Ingredients

200g of roasted pumpkin (I just used last nights left overs; skin and all), 1 grated orange zest, 2 large eggs, 90ml olive oil, 160ml coconut milk, 1 teaspoon vanilla powder, 250grams self-raising flour [3 parts whole meal + 1 part white] & 80grams rapadura sugar.

Method

Puree the pumpkin and then mix in all the wet ingredients; orange zest, eggs, olive oil & coconut milk. Add in the rapadura sugar and vanilla to the wet mix and beat well. Then gently fold in the flour.  Ladle the batter into a 12 hole muffin tin lined with papers and bake for about 20 minutes until cooked.

Seriously couldn’t get any simpler if you tried.

These are perfect for baby lead weaning and toddlers as the outside is a bit crispy but the inside of these muffins is melt in your mouth and super soft. I had mine with a coffee. Albeit cold coffee.

Enjoy XOX