Veganuary Day 9: An Easy Day

Warming Vegan Leek and Potato Soup with Thickly Sliced Buttered Bread
A Recipe From My Student Days

Yesterday, we made ourselves another overnight oats. This time with grated and stewed apple, a teaspoon of cinammon, half a teaspoon of ground cardamom, and quick grate of nutmeg. Another light, but sustaining breakfast for us this morning.

Lunch was yet another soup I’ve been making since I was a student – leek and potato. I peeled and diced a mix of waxy and floury potatoes into fairly small chunks, so they’d cook faster. All potatoes are good in this soup. I washed and sliced up a leek. They went into the pot with a tablesooon or two of olive oil, where I stirred the to coat the vegetables before sweating while a full kettle boiled.

This soup needs a punchy herb. The evergreen rosemary is what I have at this time of year, so that’s what went in: a small, finely chopped sprig. I love to use tarragon when I have it, instead. Once the kettle had boiled, I poured its contents over the vegetables, until they were covered by a centimetre or two. I habitually use a stock cube here, crumbled over the bubbling liquid and stirred in to melt it. Of course, you can use a home made stock instead of the water, but this is muscle memory for me now.

Once the potato was cooked, I mashed the dice a little to thicken the soup, but not enough to remove all of the texture. We ate it piping hot, just as it came.

I was excited by a Chickpea and Orzo Stew with Mustard Greens (NB, this is a New York Times recipe, which is behind a soft paywall), so we made a big batch. I didn’t have any mustard greens, so we substituted spinach. This was fine, but I really think that the mustard greens would be even better. I could use foraged or grown mustards, since they’re such great ground cover for winter. The Big Guy enjoyed this stew, so I’ve got high hopes he’ll like the mustard greens in it better. I will be testing it soon, as the first Jack by the Hedge (Alliaria petiolata) comes back in the early spring.


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