Ahhhh! March! What an amazing first spring weekend this was! The sun gave us all a happiness boost, the birds were singing, the first official day of spring is in sight and I can breath easy again because… I’ve finished the recipes for my new cookbook! I’ve thrown plates around, dropped pans full of food and made recipes hundreds of times over. I’m sure it sounds familiar to other foodies… All part of the job! But hey, how you climb the mountain is more important than reaching the top. And on a positive note, I got to eat all of the recipes that didn’t work out. It was a feast! Friends of mine also came by from time to time to take a seat at my kitchen table and sample and assess my concoctions. They were a tough crowd. There was a lot of ‘delicious!’, but they were also quite critical: too much salt, too sour or too dry…
In light of this, I’m sure you can understand why I’ve decided to take it a bit easier in the kitchen this month. I’m going back to basics, like this tasty, light leek soup, for example. Leeks are definitely ‘old school’, but, wow, are they full of flavor! Leeks contain (here we go again!) vitamins A, E, K, C, B1, B and the minerals magnesium, zinc and in particular, copper and iron. For the beauty freaks, iron prevents the graying of your hair. Will leeks be on your grocery list every week now?
What’s interesting is that people usually only use the white stem of these long vegetables. It’s too bad because it’s the green part that contains the most nutrients. So be sure to use the green parts too when you’re cooking with leeks.
approx. 1,5 litres
3 days in an airtight container in the fridge / 3 months in the freezer
Blender, immersion blender or food processor.
100 grams brown basmati rice
1 litre of water
1 vegetable bouillon cube
500 grams leeks
1 clove garlic
1 teaspoon coconut oil
1 medium yam (sweet potato)
1 teaspoon turmeric
2 teaspoons oregano
a pinch of cayenne pepper
½ teaspoon cumin
150 grams mushrooms
1 small handful fresh cilantro (coriander)
2 splashes of spelt or goat cream
2 teaspoons hemp seeds
Rinse the rice and cook for about 30 minutes in a small pot. Put a soup pot containing 1 litre of water and the bouillon cube on the stove at medium-high heat. Roughly chop the leeks and sauté them in a frying pan for about two minutes in a teapoon of coconut oil. Then add the leeks to the soup pot. Next, chop the yam (sweet potato) into small pieces and add to the bouillon, alongside the spices. When the yam is cooked, blend using a blender, immersion blender or food processor until a creamy soup forms. Then add the coriander and blend again. Slice the mushrooms and sauté them in a bit of coconut oil in a frying pan. Serve the soup in two bowls and add a splash of spelt or goat cream. Divide the mushrooms and rice into each. Sprinkle each with some lemon juice and a teaspoon of hemp seeds. Enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!