Fall is in the air and there is no better place to experience it, than here in Toronto.There are various shades of tinted amber, brilliant yellow and bright orange everywhere. I sit by my window and look out with a heart filled with gratitude as I admire nature’s canvas, painted ahead of me. The air is crisp and the falling leaves now bid adieu to summer.
Monday morning’s leave me somewhat overwhelmed with the fact that the over indulgent weekend just whizzed past with either endless food trial’s in my kitchen, social engagements that are food centric or family lunches that are best spent around a table full of flavours.
My Monday’s are perhaps what Sunday are to most people. I tend to take it easy and wind down after a hectic weekend. It’s the start of my weekly planning of menu’s for home cooked meals or perhaps listing down recipes that I may need to shoot for my YouTube videos ( You may like to take a peek into the recipes I do here) or even prepping up for an exciting new blog post.That’s pretty much been my morning today.I also like to go easy on my own lunch and prefer to a light and easy meal.It’s a great way to detox and load up on some healthy goodness .All though I’m quite the cautious eater and constantly monitor my calorie’s,it’s the weekend’s where I do indulge and loose track,almost as though “Calories don’t count on Weekend’s“
This afternoon’s lunch is a bowl full of Green Goodness as I like to call it.It’s a delicious Pea & Potato Soup with a hint of some Rosemary and garnished with some crumbled Feta and fresh tomatoes for a burst of freshness.I’ve added some yogurt into the soup to give it a thicker consistency and a dash of tartness that I was looking for.The Olive oil too does wonder’s to the palette.I prefer to enjoy a warm bowl of soup,however you may even serve this cold if you wish.Paired with a garden fresh salad and some lovely warm fresh bread would just make it the perfect accompaniment.
Pea & Potato Soup
200 grams (frozen peas thawed)
1 large Potato (cubed)
1 small onion (finely chopped)
2-3 pods garlic (finely chopped)
500 ml Chicken or Vegetable stock
1 Tablespoon Olive Oil
Salt & Pepper to taste
Few Springs of rosemary
Crumpled feta For garnish
Chopped Tomatoes for garnish
2 tablespoons Yogurt (whisked)
Saute the onion and garlic in the olive oil for a few minutes.
Add in the potatoes and cubed potatoes next
Cook for 2 minutes.
Now add in the stock and bring to a boil.
Simmer for 10-15 minutes till the peas and potatoes have cooked.
Cool and mix well in a blender.
Add more water to get desired consistency.
Whisk in the Yogurt.
Add salt and pepper and garnish with the crumbled feta and chopped tomatoes.
KALE: A wonderful vegetable belonging to the cruciferous family.
Let me quite honest I’ve never really cooked with kale. I do know friends use a lot of it in casseroles, stir fry’s and so on. I’ve just never thought of it all. Well that’s until a few weeks ago when I visited The Farmer’s market on the Terraceby the Emirate’s Towers in Dubai.
This is indeed a fabulous initiative to promote locally grown produce in the UAE. These markets are fairly active during the winter month’s as this is typically the growing season in this region.
On arriving one Friday morning I was delighted to see various vendors lined up. Each of them with a wonderful and heart warming display of assorted fruits and vegetable. Lovely fresh strawberries, organic carrots, spinach, a selection of free range eggs.
That’s when I spotted some fresh kale. I thought why not experiment with some and bought a whole bunch home.
I wasn’t quite sure what to do with it and thought why not try a simple soup.
I’m quite the soup loving person. Give me a bowl of wholesome soup and that would keep me very satiated for a while.
Well here is how this delicious Kale and Roasted Sweet potatosoup turned out .I had a couple of bowls and decided that Kale is a winner and will get into my kitchen more often.
1 tablespoon Olive oil
1 cup chopped onions
1/4 teaspoon crushed pepper
4 cups coarsely chopped roasted sweet potato( puree about a cup)
1 small carrot (roasted and cubed)
3 cups water
2 cups chicken broth
1 8ounce canned white beans
2-3 kale leaves chopped
salt to taste
few springs rosemary
Heat the oil in a pan.
Add in the chopped onions and sauté for a few minutes.
Add the chopped and pureed sweet potatoes and stir.
Mix in the water and chicken broth and bring to a boil.
Add the diced carrots,salt and pepper.
Next put in the chopped kale and let this simmer for 5-8 minutes or until the kale has wilted.