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vegatarian

Leek and chickpea soup

It’s so freezing outside that I thought I should share with you a soup recipe that has become one of my all-time favourites. I adore leeks and seeing as they are in season, now is an ideal time to whip this up. I really didn’t like the idea of chickpeas in soup at first – but although it only has a few ingredients, the flavour is amazing. I originally saw this made on a Jamie Oliver cooking show way back when. I’ve made it my own and no longer need the recipe to guide me. Everyone I have served it to has been impressed :)

So – introducing …

Leek and Chickpea Soup

2 tablespoons of butter
4 leeks
3 desiree potatoes, peeled and cut into cubes
2 cans of chickpeas, drained and well rinsed
1.5 – 2 litres of chicken stock

Infused oils – a fast track to flavour

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We all know that meals can be time intensive, and during the week – we need all the ideas we can to get dinner done quick. So, I have a great trick that’s going to cut down the time you spend with your chopping board.

Infusing oil with different flavours, including garlic, chilli, rosemary and even ginger – is a great way to add flavours to your salads, sauces and marinades without having to chop anything up. Perfect! This is a concept the express cooking queen, Nigella is very fond of.

Think mashed potato is boring? Done the right way, it’s anything but! I know a lot of people who grew up with sloppy, lumpy horrible mash served with so many meals that it became the most undersirable thing on the plate. Usually it was served this way because it was quick, easy …

Something light for hump day – avo, tomato and fetta salad

Welcome to Wednesday! By this stage we are immersed in the week and lots of us can’t be bothered cooking something complicated.

What do you like to cook mid-week? Do you have a go-to recipe which you call on when things are getting a little overwhelming? If you do have one, I’d love to hear about it in the comments section below.

If you don’t have a recipe or two that you call on when you’re busy and fall back to take-aways or pre-made food – then this week I challenge you to find a recipe that you can whip up in 30 minutes or less. It’ll make life less stressful, be healthier for you and your family, and be so much kinder to your hip pocket.

I think mid-week is a time to have something quick, easy, light, but most of all – yummy.

This salad is ideal, and can be served with some simply grilled chicken.