By Rowan Holt
Invigorating Winter Soup
You are a tougher person than I if you couldn't do with a bit of a
pick me up at this time of year. Using the only surviving things in my
garden, I came up with this winter blue blaster…wonderful served with
cheesy scones or I think some poached tofu cubes added for a protein
fix could also work.
Don't forget how easy and satisfying it is to make bread too. If you
don't get a chance to make it yourself, the café in Karitane has a
mini bakery which offers organic wholemeal loaves and fresh
5 baby leeks, chopped
1 T butter
1 T oil
Sweat together for 5 minutes on med-low heat.
1 T honey or brown sugar
1 t salt
1 T vinegar
4 cloves chopped garlic
Caramelise for a few minutes until it starts to get a bit sticky and
darken. Be careful not to burn the garlic. If it looks like it will,
add 1/2 cup of water.
3-4 cups of beef stock
grated zest of 1 lemon
triple nip of brandy
1 T grated fresh/frozen ginger
ground black pepper
1 t yellow mustard seeds
small squirt of soya sauce
1/2 grated nutmeg
Simmer gently for 10 minutes
2 cups chopped Black Tuscan Kale
Simmer for 2 minutes. Serve.