Leek, Peas and Mint Soup

A few months ago I went to a vegan restaurant and fell in love with their leek and pea soup. I tried to reconstruct it (and failed as now I see that they used Persian lemons), but it came out delicious. I added a tiny amount of Togarashi to lift it, and kept adding mint leaves until I got the taste I wanted.

Update: This time I added lemon juice, and the result was really great. 

Ingredients >  4 large leeks, white and light green part >  1 large onion, peeled >  2 medium potatoes, peeled >  2 Tbsp vegetable oil (olive or canola) >  Salt and freshly ground black pepper >  400 gm peas (can be frozen) >  1.75 litre vegetable stock >  5 Tbsp mint leaves, chopped >  1/8 tsp chilli powder or Togarashi (completely optional) > 1/2 - 1 squeezed lemon (optional)

Steps 1. Cut each leek in half lengthwise, then slice in 1/2 cm slices. 2. Chop the onion and potatoes into cubes. 3. Heat the oil in a large saucepan. 4. Put in the leeks, onions, and potatoes, add salt and pepper, cover the pot and sweat the vegetables for 15 minutes. 5. Add the chilli (if using), peas and stock, stir and bring to the boil. 6. Turn the heat to its lowest and cook for a further 20 minutes or until the potatoes are cooked. 7. Turn off the heat and stir in the mint, and if used lemon juice. 8. Puree the soup using a hand blender stick. 9. Taste and adjust the seasoning.

Spicy Vegetables

I love this dish. It is mildly spicy, with a mix of whole and ground spices.

Ingredients >  1 Tblsp olive oil >  1/2 tsp fennel seeds >  1 tsp cumin seeds >  1 tsp coriander seeds >  1 onion halved and sliced thinly >  1 tsp grated ginger >  2 cloves garlic, crushed >  1/4 tsp ground cumin >  1/4 tsp ground coriander >  1/4 tsp chilli powder or Togarashi seasoning (what I use) >  150 gm tin of chopped tomatoes >  1/2 cauliflower, cut into small florets >  1 large carrot, peeled and then cut into strips >  120 gm green beans, sliced on the diagonal into 3-cm pieces >  3 Tblsp water >  Ground salt to taste

Steps 1.  Prepare all the ingredients as mentioned on the left before you start cooking, putting each group of spices in small dishes. 2.  Heat the oil in a wok or large frying pan, and add the fennel. cumin and coriander seeds. Stir-fry until the seeds start to pop. 3.  Add the onion and cook for around 4 minutes until the onion is soft and golden. 4.  Add the garlic and ginger and stir-fry for a further 2 minutes. (If you have the time and a stick blender, make them into a paste with a drop of water beforehand). 5.  Add the ground cumin, coriander and chilli powder (or equivalent), stir for a few seconds and then add the tomatoes.  6.  Cook for about 1 minute and then add the cauliflower and carrots.  7.  Add 3 Tblsp water, stir the mix and then cover the wok and cook for 2-3 minutes. 8.  Uncover and add the green beans and salt. 9.  Continue cooking, uncovered, until all the vegetables are cooked but still crunchy. Serve with rice. It looks better with white rice, but we only eat whole grains.