The great thing about cooking at the yoga centre is that I get to experiment once more. It’s been a while. So check this out, the first of many new recipes I hope.
1/2 a bag of spinach (approx 100g)
1 inch of fresh ginger
1/2 tsp fennel seeds
1 tsp cumin seeds
1/2 tsp turmeric
1/4 tsp black pepper
juice of 1 lemon
1/4-1/2 tsp salt (to taste)
3 cups of boiling water
In a large pan fry the fennel and cumin seeds in hot oil for 1-2 minutes. Add the turmeric and black pepper, and mix.
Add the chopped leek and fry for a few minutes until soft.
Scrape the skin off the ginger and chop as small as possible. Add to leek and fry for another minute or two.
Add the courgette, cut length ways and chopped into half moon slices, and fry for a further 3 minutes until softened a bit.
Add the boiling water, cover, and simmer for 20 minutes until vegetables are cooked.
Add the spinach, washed and roughly chopped, and the lemon juice and salt. Cover and simmer for a further 5 minutes.
Remove from heat and blend until smooth (mash roughly if you don’t have a blender). Do final seasoning then serve.
The lemon juice really gives this soup the kick of flavour it needs. And the fennel seeds add a welcome random element to the taste when eating, as you bite into them only occasionally, getting an aniseedy taste you’re not expecting.
I’m quite proud of this concoction, and I urge you to give it a go. I think you’ll be pleasantly surprised. 🙂