After two months of living out of suitcases, we’re slowly settling into our new house. Even though there’re still loads of boxes to unpack, it’s finally beginning to feel like home. The truth is, after several days of unpacking, cleaning and furniture moving, I don’t have much strength left to cook but soon I’ll be back in the kitchen trying new recipes.
I did make this vegetarian soup though, because cooking fresh, homemade food cannot get faster and easier than this and I’m longing for warm soups in the fresh winter of Cape Town. Here everyone says that temperatures are really cold but I prefer using the word fresh, because really, it has nothing to do with the continental winters I used to know in Hungary, or even the grey rainy winters of Paris. The houses here have no heating system, except for fireplaces in certain homes, so in the mornings it does get pretty cold, especially on rainy days. But on sunny days – which outnumber rainy ones – the sun heats the house and it becomes bearable with a large winter sweater.
The green veggies in this creamy soup are full of vitamins and minerals, the toasted pine nuts are a perfect combo with the broccoli and spinach and the result was husband and daughter approved, so give it a try and let me know what you think.
What you’ll need to serve 4 :
- a knob of butter
- olive oil
- 2 large leeks, white part chopped
- 2 large garlic cloves
- filtered water (about 750ml)
- 500g broccoli, florets removed, stems chopped
- 1 cube of organic vegetable stock
- 200g spinach leaves
- 2-3 tbs of sour creme
- a handful of toasted pine nuts, some more for serving
- pink salt, freshly ground pepper
- chili pepper (optional)
What you’ll need to do :
- Heat 3 tablespoons of olive oil and a knob of butter in a large pot over medium-low heat. Add leek and garlic, drizzle with some salt and let it cook covered for a few minutes, stirring occasionally so that it doesn’t burn.
- Add broccoli, water, stock, salt, pepper and chili pepper to pot, cover and bring to boil. Reduce heat and simmer until broccoli is tender.
- Meanwhile, in a small frying pan over medium heat fry the pine nuts, stirring regularly until golden.
- When broccoli is soft add sour cream, spinach and pine nuts to the pot and cook for 5 more minutes.
- Using a handheld mixer or blender mix soup until smooth and creamy.
- Serve with some of the remaining toasted pine nuts, freshly ground Himalaya salt, pepper and drizzle with olive oil. Here I used micro greens to decorate.
To take a break from unpacking furniture, we visited the Hout Bay market over the weekend. We discovered the amazing sculptures of Zimbabwean born artist, Mambakwedza Mutasa. He recycles all kinds of materials, mostly metal to make these creatures come to life. We totally fell in love with his unique creations and maybe one day we’ll surprise ourselves with a giant mosquito in our living room!