At the beginning of this year, I decided that in 2017 I would take a break from social media. So I deleted my Facebook, Instagram, Snapchat, Twitter… Well, that’s all I had. I thought I wouldn’t last a week. Missing all my friend’s food, animal and passionate posts about what everyone else is doing wrong and they’re getting right. But, as it turns out, I haven’t really missed it at all. It’s forced me to engage with people in real-time and by real-time, I mean face to face. I do feel a little out of the loop though, the ole “details are on facebook” no longer applies to me and I actually have to go out of my way to find out things others can just check on their feeds. Determined not to give though.
Although I left in an attempt to be more productive with my time, I’ve actually found that really I just find new things to distract myself with. Mostly, however, it feels like a good move, I feel private.
I Know the weather is still warm but it’s good to get a few hearty soup recipes under the belt for winter. This is my little twist on the popular potato and leek soup. My secret twist is… I added beets, ssshhhh.
- 4 medium brushed potatoes
- 2 large beets
- 1 medium leek (sliced)
- 2 heaped teaspoons of veg stock powder
- 1 tablespoon of crushed garlic
- 2 cups of water
- 1 1/2 cups of soy or almond milk
- A handful of chopped chives
- 1 fresh squeezed lemon
- Salt and pepper to taste
- 2 tablespoons of Nuttelex
Potato and Beet Prep
- Turn on oven to 250° (fan forced).
- Wash the potatoes and beets, wrap in aluminium foil and place in the oven for around 1 1/2 hours or until the potatoes feel soft.
- Once ready, remove the skin off the potatoes and beets (it shuld come away easily once they are cooked) and put aside.
- Melt two tablespoons of Nuttelex in a fry-pan on a medium heat, once the Nuttelex has melted add sliced leeks and saute the leeks until they are soft.
- Next add the garlic and saute that with the leeks for about 5mins.
- Next add the veg stock and 1 cup of water, allow the leeks, garlic and stock to simmer for around 10mins.
- Next place the cooked beets and potatoes in a large saucepan with the 1 1/2 cups of milk and mash the them together till the potatoes are well mashed and combined with the milk (the beets will stay a little chunky)
- Throw in the chives and leek mixture along with an extra cup of water, juice for a whole squeezed lemon and salt and pepper (to taste).
- Whisk the soup for a minute with a hand held beater or processor but not too long so it still has some chunky beats.
All done, serve with crusty gluten-free bread or just on it’s own. I added some chilli powder to mine.. YUM! Everything taste better with heat!