Updated: Apr 1
Its roughly one week since Boris announced social lock-down, and around a fortnight since the majority of Britain went and ram-raided their local supermarkets like a banshee on crack.
Dairy products and dried foods shares must have gone through the roof as people just about bought anything they could get their hands on. Personally, I thought it was a sad situation when the likes of my brother and my friend could not purchase food for their intolerance's. Hell, apparently you couldn’t even find quinoa, no body eats quinoa.
Ironically, I saw on the local news the amount of food that had been wasted, and it was shocking how much had been thrown away, its total madness. I wonder if the people guilty of this are now considering surviving off hoarded toilet paper and hand sanitiser as they are now trying to avoid public places like the plague? Yes, the pun was very much intended.
Well today I decided to do an inventory of our food supplies and found some ageing leeks my neighbor had grown and socially dropped off at the door after ringing the bell and ran off like ‘’knock of ginger’’ last week. A bag of sweet potatoes, and a few other bits and pieces close to their sell by date.
Though it seems to some people that these items of food were a shadow of their former self. I personally felt it would be such a waste to not use them up. Hence, why I decided to make some delicious soup that not only helped preserve the food for a further two days’ worth of lunches, it also ensured that I had some nutritious meals that was packed full of vitamins and minerals to help keep my immune system healthy.
Now you may not have these ingredients, but lest face it, soup is very easy to make with any vegetables you have, and there is just about every recipe on the internet. But just in case you are wondering, here is the link and the recipe I followed:
This leek and sweet potato soup is different from what it is like traditionally, but only because I chose to use sweet potatoes as opposed to a regular white potato. This changes the taste of the soup a lot. It makes it sweeter and softer in flavors. It is also works well with the soft flavors from the leeks. The main spice used, cumin, contrasts well with the soft flavors to bring a spicier side to the dish.
1 onion, chopped;
3 cloves garlic, crushed;
2 tsp ground cumin;
1 tbsp cooking fat like coconut oil or butter;
2 or 3 large leeks, top part removed, and softer part sliced in rounds;
4 cups chicken or beef stock 9 (vegetable to make vegeterian) ;
4 sweet potatoes, peeled and chopped;
1 can coconut milk;
Sea salt and freshly ground black pepper to taste;
1. Saute the onions with the cooking fat in a large sauce pan over a medium heat for few minutes. Stir frequently to prevent the onions from burning. 2. Add the garlic and leeks to the pan and cook for approximately 3-4 minutes to allow everything to soften. 3. Sprinkle in the cumin and combine well. 4. Add the stock and the sweet potatoes. Bring to a boil and than allow to simmer for approximately 10-15 minutes, or until the sweet potatoes are soft. 5. Remove the soup from the heat and slowly mix in the coconut milk. Season with salt and pepper to taste.
6. Puree the soup in a blender and serve.
Protein: 38g / 21%
Carbs: 41g / 23%
Fat: 45g / 56%