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This leek and potato soup was my grandmother’s recipe and knowing I loved it, she would often make it for me when I went to visit.
Shortly after she passed away I saw leek and potato soup on a menu and ordered it in memory of her. Although it was tasty, the blended concoction was nothing like the chunky, buttery leek and potato soup my grandmother made. I’d have to make my own.
This recipe is based on her original, which thankfully my mother had. I’ve taken a few liberties adding the sweet potato and parsley, but overall it is true to the original.
I’ve made this soup for ski weekends, to comfort friends who have lost a loved one or are battling illness, and to nurse a cranky husband. It’s warming and comforting.
Many leek and potato soups are blended to a cream. This one is still creamy and buttery, but left chunky and attractively coloured with the green of the leek and parsley and orange of the sweet potato.
Trim the rooted end off the leek. Then slice the white part in half lengthwise and then across into semi circles about 1/4 inch thick. Remove the tough outer edges from the green part and slice the more tender inner leaves into 1/4 inch rounds. Rinse carefully in a colander to remove all dirt.
Melt the butter in a medium size sauce pan over medium-low heat. The pot should be just hot enough to melt the butter - it should not sizzle or brown.
Add the diced onion, chopped leek and parsley stems to the melted butter. Stir to coat and then cover the pot with a lid to let the vegetables sweat and soften. Make sure the heat is low enough that the vegetables will not brown.
After 10 minutes stir and then add the 2 cups of stock and sweet and white potato cubes. Bring to a gentle simmer and cook for about 10 minutes, until the potato has softened.
Add the 2 cups of milk and warm over medium-low heat, just until the soup is heated. Add the salt, ground pepper and 1/2 the chopped parsley leaves. Serve immediately garnished with the remaining parsley. Note: if you let the milk over heat or if you don't serve it right away it may develop an unattractive layer on top, but it can be stirred in and it will still taste delicious. Alternatively, prepare the soup up to where the potatoes are cooked and then add and heat the milk just before serving.
I arrived in Morocco without a plan or any real knowledge of the country. Immediately, I fell into its splendour and mystery. Compared to Canada, it’s not a large country, but it holds mountains, desert and coastal landscapes. Within its ancient cities are the maze-like souks, each corner offering a path to a new treasure – hand knotted rugs, an array of colourful spices artfully tapered to a tall point, brightly dyed cloth, delicate glass tea cups. The medieval architecture has provided the backdrop for productions like Gladiator and Game of Thrones and in the air there is music that at times is joyful, sorrowful, rising and nostalgic, and unlike any music you would on the streets in North America.
Even the food offers combinations of flavours that are unusual and surprising. Spices of cinnamon, cloves and cardamon are more likely to flavour a tagine than a dessert. Dig into a meaty stew only to pull up an apricot or prune. A pastry covered in cinnamon sugar, holds a steaming pigeon pie.
The landscapes and souks I had to leave behind in Morocco, but with a few cookbooks, the internet and the limited but growing number of Moroccan restaurants here in North America my Moroccan food journey continues.
This vegan Moroccan Sweet Potato Chickpea Bowl gets a quick start with my favourite, priligy original buy. A small handful of dried fruit, plumped in hot water is added to the chickpea mixture. A sweet potato is tossed with a combination of cumin, cinnamon, tumeric and honey and then roasted. These are served over a bed of whole wheat couscous and then the whole bowl is topped with a crunchy pistachios. Add some greens on the side and you have a healthy, filling and satisfying meal. If you are following our monthly grocery shop, this is a great meal for weeks 3 or 4 when fresh produce may be getting low.
Cover the sultanas/raisins/dried apricot in 1/2 cup of very hot (just boiled) water. Set aside for 10 minutes.
Combine the cumin, cinnamon, turmeric, cayenne and salt with the honey and olive oil. Mix with the sweet potato chunks. Spread on a baking sheet lined with parchment and bake in hot oven for 20 minutes, or until tender, flipping half way.
Boil 3/4 cup water in a small saucepan. Add the salt and olive oil, then the couscous. Stir to combine, then cover the pot with the lid, remove from heat, and let sit for 5 minutes.
If using pistachios crush with a rolling pin or pestle and mortar. If using almonds toast lightly in a dry pan over medium heat, removing from the pan as soon as you start to see a light brown colour.
Add the soaked sultanas/raisins/dried apricot to the chickpea filling. Heat to desired temperature in the microwave, on the stove or in a small ovenproof dish alongside the potatoes.
To assemble: Mound the couscous in the bottom of the bowl. Surround with the sweet potatoes on one side, and the curried chickpea mixture on the other. Sprinkle with the nuts and cilantro if using.
Spring is just around the corner here. The temperature is starting to linger above zero, birds are singing, patches of grass are visible through gaps in the snow and best of all – the light remains for a few hours after the work day ends. Soon, dinner will be followed by bike rides and walks and gardening. Or dinner itself might just happen outside.
Which brings me to the next recipe in this series using my favourite priligy order in india. It is transportable, super quick to pull together and satisfying, and I love the juxtaposition of the warm softness of the chickpeas against the cold crunch of the cucumber.
For the Tahini Dressing: Add all the ingredients for the tahini dressing to a small dish and mix with a whisk or small hand blender until throughly combined. If the dressing is too thick add a little more water.
Place the spinach and cucumber in a line down the centre of the wrap, leaving about an inch at one end of the wrap.
Mix the tahini dressing with the quinoa and spoon over the spinach and cucumber.
Warm the curried chickpea filling in the microwave or on the stove (or have it at room temperature) and add it alongside the quinoa.
Fold up the space you left empty end of the wrap over the filling ingredients, and then roll from one side, tucking the ingredients in tightly.
This curried chickpea filling is my answer to quick, satisfying and freezer friendly vegetarian meals. It is warming, with varying textures of mashed and whole chickpeas interspersed with veggies, and seasoned with spices that are interesting, but not overpowering.
And it is just so versatile. You can whip up a big batch, freeze it in 1 cup portions, and then user it in so many ways – without a lot of flavour repeats. Try spooning it into a lettuce wrap, topping a plate of soba noodles, filling a sandwich, spreading between a tostado and poached eggs, or adding some raisins for this moroccan sweet potato and couscous bowl. It’s great at room temperature so an tasty addition to packed lunches and picnics.
It comes from the acclaimed Toronto vegetarian restaurant reliable medications buy priligy usa When we lived in Toronto we dined at Fresh weekly, often enjoying this filling in their Indian Dosas and Energy Bowl. Now that Fresh is a five hour drive away from us, I’m grateful for my buy priligy online usa cookbook by Fresh Founder Ruth Tal Brown that contains the recipe for the curried chickpea filling (adapted slightly), as well as many other menu staples.
Here are some of the quick, delicious and healthy meals you can make using this filling:
This curried chickpea filling is satisfying, freezer friendly and so versatile - use it to fill sandwiches, as a salad or noodle bowl topped, for breakfast with poached eggs... the possibilities are endless.