Soup for Supper

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Today I have made leek and potato soup. It is winter here in Australia and although we live in a relatively mild climate there is something appealing about a pot of homemade soup on a damp, grey day.

There are plenty of recipes on the internet for leek and potato soup but this is my version.

LEEK & POTATO SOUP

Ingredients

1 medium/large leek
3 medium/large potatoes
1 tablespoon oil
1 tablespoon vegetable stock powder
1 teaspoon dried celery leaves
1 teaspoon rosemary salt
1/2 teaspoon cracked black pepper
1.5 litres water

Method

Wash and thinly slice the leek. Heat oil in a large pot and saute the leek. Stir constantly to avoid it browning. When the leek is soft, add 1 litre of water and the stock powder and other seasonings. Simmer gently.

Meanwhile, peel and dice the potato. Microwave until tender. Reserve about 1/3 of the potato cubes and add the rest to the soup and continue simmering for about 20 minutes. Remove from heat and blend until smooth. I use a handheld blender for this. Roughly mash the remaining potato and stir into the soup. Add more water to create desired consistency. Check and adjust seasoning as required.

NOTES:

Be extremely careful when blending hot soup.

You may choose more, less or different seasoning to what I have used.

I make the rosemary salt by stripping the leaves from the stems, dehydrating them and then grinding to a powder which I mix 50/50 with a good quality salt.

Soup simmering.

The end result.

Leftover Lasagne

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Not lasagne that is leftover.  It is lasagne made from leftovers.

This post is not so much a recipe but a demonstration of what can be done to minimise food wastage.  A germ of an idea that grew……………….into dinner.

I make my own refried beans and for some reason 2 different containers were opened and in the refrigerator.  I decided that they needed to be used up.

From the freezer I sourced a small container of cooked brown rice and a bag of cherry tomatoes.  The tomatoes are from our garden – at least a year ago.

Once the rice was thawed, I heated it then added a beaten egg and pressed the mixture into the bottom of the dish.  Next was a layer of refried beans.

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Next, I headed to the garden to harvest one of the giant bok choy.  The stalks and leaves were chopped separately.  I wilted the shredded leaves in a pan and cooked the finely sliced stalks until tender.

Meanwhile, I made some white sauce.  I use potato starch and besan flour to thicken the mixture so that it is gluten free.  I then mixed in the bok choy.

The tomatoes were simmered and reduced, herbs and seasonings added.

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Then it was time to assemble the remainder.

Half of the bok choy/white sauce mixture then half of the tomato mixture.

Repeat with refried beans, bok choy and tomatoes.

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The final step will be to sprinkle with crumbs and grated cheese and bake until heated through.  I use flaxseed meal instead of breadcrumbs for a nutritious and gluten-free alternative.

This will make 4 generous adult serves so we will have half of it for dinner and the remainder for another meal.