Today i decided to do a what’s being eaten in Juliette’s Kitchen post to help give people interesting ideas on meals to cook as i know it can be a chore coming up with new ideas.
So today i made a nettle and watercress soup. This is filled with iron and iodine, vitamin a, c and e.
to make this soup its really simple..
Nettle and Watercress Soup
start by sauteing one leek
1 tsp fresh grated horseradish (great time to thin your crop in the garden)
1 tbs coconut oil or olive oil
when the leeks are soft then add in the nettles 1 cup
and 2 small potatoes diced
1 carrot diced
all with 1/2 pint vegetable stock
let this cook for approx 30 mins simmering – you may need to top up the water if its running out. You want the veggies to be covered
Next you add a cup full of watercress for the last 2 minutes.
Then take off the stove and blend and season to taste
A delicious and nutritious soup
We had my husbands family over for dinner tonight and I wanted to use some of our produce from the garden. It’s amazing the difference in taste when growing your own veg. We still had some peas left and remember tasting a delicious soup at a friends last year so I made up my own version of it..
So the menu was
Raw pea and mint soup
Stuffed marrow with new potatoes and broccoli
Raw chocolate cake
So how to make
I deshelled alot of peas.. They filled half the vitamix
2 handfuls of mint
500 ml of stock water- I used boiling water and vegetable boillion
1 leeks finely chopped
1 glove of garlic
1/2 tin of coconut milk
Add all to vitamix or other blender an whizz.. Season to taste and serve chilled
50g pearl barley
1 litre vegetable stock
6 shiitake mushrooms, chopped
1 leek finely chopped
½in knob ginger, finely chopped
½ red chilli, deseeded and finely chopped,
¼tsp red chilli
2 sprigs thyme, leaves chopped
2 carrots, finely diced
Place barley in a saucepan and add the stock.
Bring to a boil and simmer for 20 minutes.
Add the remaining ingredients then simmer for 10 minutes.