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Wednesday, 31 December 2014
Broad bean, courgette and pea soup, and 1000 steps walk
chocolate mince pies. Unfortunately I forgot to pack my camera memory card so I just used my phone for photos.
E and I were ready for a rest but Sylvia was full of energy at the end of the walk and had a lovely time on the playground.
this recipe) if you want something light after your New Year's indulgences. In North America, black eyed peas and greens are often eaten for luck. This dish is not quite that sort of peas and greens but it is as close as I get.
Now I am off to make vegetarian haggis nachos for our New Year's Eve dinner. I wish you all fun celebrating the new year (or best wishes for trying to sleep while the fireworks explode around you if that is your preference) and a happy and healthy 2015. I will do a reflection on 2014 post early in the new year.
Previously on Green Gourmet Giraffe:
One year ago: A day out: Pancake Parlour, Frozen and Starbucks
Two years ago: Edinburgh cafe: Jenners Department Store
Three years ago: Rocky road
Four years ago: Haggis nachos, haggis leftovers
Five years ago: Sweet pasta, sweet crepes
Six years ago: Chestnut, parsnip and orange soup
Seven years ago: PPN #44 Pumpkin Sauce and the Grim Eater
Broad bean, courgette and pea soup
2-3 tsp olive oil
1 onion, chopped
1 stalk of celery, chopped
2 small potatoes, chopped
1 large zucchini (400g), chopped
3 garlic, finely sliced
3 cups vegetable stock
500g frozen broad beans
1 cup frozen peas
1 handful of rocket or baby spinach
Mint and parmesan to serve*
Heat oil in a large saucepan. Fry onion and celery for 5 to 10 minutes until onion is soft. Mix in potatoes and fry for about 5 minutes, then add zucchini and garlic and fry about 10 minutes, stirring frequently. By now the vegies should be quite soft (and the bottom of my saucepan was quite brown).
Add in stock, broad beans and peas. Check seasoning and adjust if desired. Simmer for about 10 minutes. Add rocket or spinach.
Blend with a hand held blender or as desired. Stir in about 1-2 tablespoons of finely grated parmesan and chopped mint. Ladle into bowls and serve with extra parmesan, mint and lots of black pepper.
*NOTES: For a vegan soup use some nutritional yeast flakes or a vegan parmesan instead of the parmesan.
On the Stereo:
Lost on the River: The New Basement Tapes