Saturday Morning Leek & Potato Soup

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Saturday morning cooking session. I made some chicken stock a couple of days ago  so time for a quick pan of soup, with what’s in the fridge, while I am doing the Saturday morning tidying up and getting organised thing.

 

Melt some coconut oil in a heavy bottom pan on a low heat.

finely chop some celery and add to the pan

then add

a large carrot, two leeks, trimmed and sliced and two medium potatoes peeled and chopped.

stir them round gently in the oil until they start to soften then add a tablespoon of onion seeds (nigella) some white pepper and some pink salt.

Black Onion Seeds Benefits

top off with the  chicken stock  (of course use whatever you have ) and cook until the veg are soft.  It will be tasty  today, but if you can wait it’s even better tomorrow somehow!

I like to take a few cupfuls  of the soup out and blend it smooth once it’s cooked.

 

Fun with Pineapples

A little while ago someone gave me this device to magically cut pineapple slices.

A 15p pineapple appeared in my basket at Tesco the other night so it was the perfect victim to try out this wondrous knife.

It cut the pineapple into these perfect rings, but then what to make with them.

Superfood Pineapple and Blueberry Crumble:

take the pineapple rings cut them up and pop into the wok with a dessert spoon of coconut oil.  Add cinnamon, nutmeg, pink & white peppercorns, ground ginger, a star anise and a black cardamom pop and poach for 5 minutes, add a punnet of blueberries and keep cooking until its all juicy and blue.  Remove the hard spices and put in a dish.

Top with a mix of 3 tablespoons oats, 1 tablespoon linseeds, 1 tablespoon chia seeds and a tablespoon of coconut oil.  You can also put more cinnamon in if you like, bake the whol thing in the oven until golden and tasty.