Lima Bean and Spinach Soup

Soup made with lima beans (or similar), leek, shredded spinach, and chicken stock.

The dried lima beans should be soaked in a covered bowl overnight, and  cooked separately while the soup base is being prepared, and then drained.

Once the chopped leek and the shredded spinach have been brought to the boil, add the lima beans, and the chicken stock. Simmer together for at least an hour under glass.

Serve with freshly ground black pepper.  I served this soup with a garlic naan bread (which is what I had in the fridge at the time), but any variety of garlic bread would be fine.  

Pepper and Leek Soup

A simple Green pepper and leek soup, with shredded salad tomato and steamed potatoes (two medium sized leeks, four small potatoes in their skins, half a green pepper, and one tomato). The ingredients were chopped and then stir-fried slowly at a low heat in a saute pan, in a little sunflower oil. 

Once the leeks began to brown, I added water to the pan, along with some vegetable stock and white pepper. The mixture was allowed to simmer for half an hour, before being blended with a mouli  electric mixer. 

Simmered for another fifteen to twenty minutes. A dash of Tabasco sauce was added and more white pepper. The soup itself is wheat free. It was served in this case with two Scottish potato scones (bought from Aldi), which contains wheat, but 73 per cent is potato.

It is possible to vary the contents of this soup a great deal, and the way it is served. It could be served with a topping of Italian cheese, or grated cheddar, or with croutons or toasted garlic bread. Delicious just as it is! 

Pepper, leeks, tomato and potato stir-fry

The soup after blending

Pepper and Leek Soup served with Scottish Potato Scones and Tabasco Sauce