Pea & Potato Soup with a hint of Rosemary

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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.

Bon Appetite!

Pea & Potato Soup

(Serves 4)

Ingredients:

  • 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)

Method:

  1. Saute the onion and garlic in the olive oil for a few minutes.
  2. Add in the potatoes and cubed potatoes next
  3. Cook for 2 minutes.
  4. Now add in the stock and bring to a boil.
  5. Simmer for 10-15 minutes till the peas and potatoes have cooked.
  6. Cool and mix well in a blender.
  7. Add more water to get desired consistency.
  8. Whisk in the Yogurt.
  9. Add salt and pepper and garnish with the crumbled feta and chopped tomatoes.

Serve hot with garlic bread and a garden salad

Pan Seared Wasabi Fish with Pea Puree

Fish Collage

Here is another quick dinner idea for you. We all look for easy to put together meals where you would rather spend more time with your family than in the kitchen.

I have been cooking fish a lot more these days. This easy recipe for a pan seared fish is great dinner option when time is short and yet one would like to put a nutritious and healthy meal together. I’ve used a fillet of John Dory that I found locally here in Mumbai. However you may substitute it with any other firm white fish if you like. This pairs really well with the pureed peas and the mint Labaneh. I’ve tried to recreate a fusion of Asian flavors with a mild middle eastern twist and it was well appreciated by everyone. The refreshing Mint Labaneh balances off the creamy texture of the Pea Puree really well.

I’d like to call this my weeknight wonder as it gets done under Thirty  minutes and tastes great too.

Pea puree watermark

For The Fish:

Ingredients:

  • 4 Fish Fillets ( John Dory,Cod or Basa)
  • 2 teaspoons of Mirin (optional)
  • 2 teaspoons of Wasabi paste
  • Dash of salt and pepper
  • 1 teaspoon grated ginger

Directions:

  1. Mix the Mirin,Wasabi paste salt and pepper and the grated ginger well.
  2. Marinate the fish fillets in the above mixture for about 20 minutes.
  3. Heat a skillet and brush with some Olive oil.
  4. Place the fish fillets on the pan.
  5. Sear on either side for about 7 minutes or until the fish seems cooked.

 

 

Pea purée

20g of Onions (Preferably White and  chopped)

1 tbsp of Olive Oil

400g  peas

200ml of milk

Salt to taste

Dash of pepper

Directions: 

  1. Saute the onions till soft and just translucent
  2.  Add the peas salt and milk and simmer for about 10 minutes
  3.  Drain off the milk  and pour the peas into a blender.
  4. Blend into a puree for 2 minutes until  smooth.
  5.  Add some milk back to make a  thickish purée.
  6. After blending, cool as quickly as possible as the colour will begin to fade fairly quickly

Mint Labaneh:

  • Take about 2 cups of Full fat yogurt and place in a thin Muslin cloth.Keep this over a large bowl over night.
  • You should have a thick creamy Labaneh the next morning.
  • Add some salt and pepper and some minced mint leaves for flavouring