Mexican Style Black Eyed Beans Soup

I had my vaccination yesterday morning. I took the rest of the afternoon off from work as I was feeling rather nauseated, as well as anxious for a number of reasons, including the fact that i have not gone out for such a long time - only to be surrounded by so many people in one place.  It was anxiety inducing to say the least.  When I got home, i got a blanket and snook under it on the sofa and snoozed for a couple of hours.  I am feeling much better today, but have been taking it easy, which means the garden is neglected again for another weekend.

Anyway, early  in the week, I made this Mexican Style Black Eyed Bean soup. It was after making the Kunde -  Black Eyes Peas and Tomatoes in Peanut Sauce last week and laying my hands on the black eyed peas jar, i thought i'd  make another recipe with them.  

Also its been quite cold here. I am not ashamed to say that i have been cuddling my hot water bottle like a childhood teddy.  

We even had a flurry of snow at one point and although it did not stick.  It was rather beautiful falling.  If you have watched the movie Edward Scissorhands, then that is the snow fall i am referring to, as in fairytale like.

This is a Black Eyed Beans soup with red pepper happens to be vegan, but too tone down the spices, I garnished it with grated cheddar cheese for coolness. To make more of a substantial meal of it, i made cornbread. I remembered the packets of cornbread mix that my American friends brought over a couple of years back.  By the way, i also have Quick Grits and Corns grits too. 

I am sharing this Mexican Style Black Eyed Beans Soup with Soup, Salad and Sammies hosted by Kahakai Kitchen. 

Tinkering with A Recipe

Today, I decided to do a bit of house work, goodness my home needs it.  

Staring at the work computer, I ignore the dust and cobwebs gathering behind me and  i feel rather good for the little i did.  I even exceeded my fit bit steps!

Tomorrow, my intention is to sow some more seeds in the greenhouse. I would have done some digging too, but my garden boots/wellies have worn.  I have ordered a pair of groovy wellies on-line. I don't like shopping for clothing or shoes on-line, but i do need them if i am going to get stuck in the the garden and get grubby.  

I am also off on Monday.  D has said with lockdown easing in Wales, that we should go out together for shopping! It does not appeal to me, especially as we are both waiting to have our vaccinations still. I don't miss shopping, I actually miss going to the library, second hand/charity shops looking for interesting bits and pieces; and going to Bristol to check out the graffiti art. 

Some of you may remember that I made some veggie meatballs with tofu and I couldn't remember what the original recipe was for the Tofu that I got D to pick up from the supermarket.  Well I was reminded this week of the Cajun style tofu and butternut squash recipe it was intended for , as it came from the same cookbook as this tinkered Mock 'Beef' Soya Chunks with Puy Lentils. I will have to try and remember it for the next time we buy tofu. 

Leek, Potato and Lavender Soup

The world continues to be a frightful place.

I spent a little time in the garden with D,  fixing the greenhouse after the storms of the week that blew out a number of window panes.  This fixing the greenhouse is an annual expectation, in fact it happens at least four times a year. Our fingers were freezing, slotting them back into place. Then came the hail stones. I was glad to get back inside and do a  bit of cooking for the working week ahead, including making this frugal  Leek and Potato Soup that was made luxurious with a hint of lavender. 

Whilst out in the garden, D pulled out some homegrown leeks.  

This gives me an excuse to also join in with Harvest Monday tomorrow hosted by Dave from Happy Acres.  

We also spotted some purple sprouting broccoli, the only brassica family surviving in the garden.    

Here is some of the purple sprouting broccoli close up - pretty.  We will probably just steam it and coat it in some garlicky butter and serve it as a side dish.

Anyway, back to the soup made with homegrown leeks, potato and lavender soup. 

I haven't cooked with lavender for a while, i think the last time was for a Lavender cake. I was motivated by a recipe whilst flicking through a cookbook and remembering that i had some dried lavender in a jar.  Lavender is very potent, so be careful to stick to the quantity recommended.  

On eating though, I could hardly taste it, but I could smell it  and it had somewhat of a calming effect on me, unless i was imagining it.  It was also very rich, in thickness and leek flavour which i guess should not have been surprising, as they were literally harvested less than an hour or two before cooking. I am sharing this Leek, Potato and Lavender Soup with Soup, Salad and Sammies hosted by Kahakai Kitchen. 

Black-Eyed Peas and Broccoli Soup

For those of you asking about my allotment and vegetable growing antics.  I have started sowing some seeds.  Tomatoes on the window sill in our home; and all other seeds like climbing beans, broad beans, peas, courgettes in the greenhouse. 

Now onto some food.  For those of you who read my blog post last weekend about Broccoli, this may not come as a surprise to you - as yes, in true style D did come home again from the supermarket  with, Drum roll please - Yes more Broccoli head!

And it won't be a surprise to you Again, when i tell you that I made another Broccoli soup.  I chopped the florets roughly and added it to this spicy Black Eyed Pea soup. I wanted it to cook the broccoli down, so that it would disintegrate, fall apart and get lost in the soup, but its still visible. 

It actually turned out to be a good bowl of soup.  I especially liked the black eyed peas which i don't eat often, but when i do.  I really enjoy them as they satisfyingly melt in the mouth that I can only describe like snow on your tongue with a light buttery sweetness.  The broth is lightly spiced with  cayenne, paprika and cumin.  The broccoli is optional if you want to give the soup some depth.  Also if you do decide to make this soup, you will need to soak the black eyed peas overnight or at least 2 hours before you make this recipe. 

I am sharing this Black-Eyed Peas with Broccoli with Soup, Salad and Sammies hosted by Kahakai Kitchen. 

Now onto this cake, another recipe that i am blaming on D as we had bananas going black and brown in the fruit bowl, and I really dislike waste.  

Broccoli and Stilton Soup

It's been a good educational week of learning, hence a little late blogging this evening but I really wanted to share what we ate earlier today: Broccoli and Stilton Soup.

The reason why I wanted to share it, just made me chuckle.  The recipe comes from New Covent Garden Soup for Every Day and this Broccoli and Stilton was the recipe they actually suggested to make on the 28th February and what is the date today?!  See why i am chuckling to myself.  It was really accidental and not planned. 

D keeps bringing home broccoli from the supermarket and then it sits there taunting me, what to do with it.  Often its just steamed and served as a side dish. But i want to be bit more creative with my vegetables, but its not one of favourite greens. In fact i am not that keen on it.  I only ever prefer the stalks and the bushy green heads ends up on D's plate.  But something had to be done with this head of broccoli just staring at me - so soup it was.

The soup was rich and quite creamy naturally from the addition of the potatoes, so i omitted the cream from the original recipe in the cookbook. I have decided that I actually like broccoli in soup. 

I am sharing this Broccoli and Stilton Soup with Soup, Salad and Sammies hosted by Kahakai Kitchen. 

Yellow Pea Soup with Red Pepper and Tofu Croutons

Too much turmeric in a dish can be overpowering and that is what happened with this Yellow Pea Soup .  It was edible though, albeit not the flavour i was quite expecting.  

To tone down the turmeric yellow flavour and colour, i first added in some minced red pepper for sweetness and for a change,. I also  made tofu croutons that were fried in a little olive oil and fried until golden on sides to add a bit of body.  It was okay but nothing to get excited about.

However, on the following day, when i decided to through some chopped spinach from the garden and honestly, it made such a difference to the whole soup.  I think it made it even better I think, but no photographs and I regret it. Still, I am not going to share the recipe as it's not one I'd recommend highly. Even though it was not such a good soup, i will still share it with Soup, Salad and Sammies hosted by Kahakai Kitchen only because i like participating and admiring other contributors contributions. 

The soup is all gone, so next few days we will be tucking on another homemade Cheese and Onion quiche - just like school days .  

Here it is, still to have its pastry sides trimmed down, so don't go judging for poor presentation. 

Enjoy the rest of your weekend, i am going to perch myself on the sofa now having finished cooking for the day and watch some nonsense.   

Sweet Potato Cumin Soup

I've woken up to snow this morning, the rooftops of the terraced houses in front look like a festive card with the hills and trees behind. And from the back, the garden view is a little more lively, with the birds on the search for berries and nibbles. They have been considered, as D has filled the bird feeder with seeds.  No seeds for us though, we have this deep orange, bordering on golden Sweet Potato Soup enhanced with warming spices, namely cumin.  

Ideally I would liked to have put some fresh coriander to the soup as I think it would have cut through some of the sweetness, a little like lemon.  But i cannot remember the last time we had fresh coriander at home; and I will confess its one soft herb, I struggle to grow at home.  Nevertheless, it was still a good soup to eat with homemade bread, albeit from the bread machine.

Its been a busy week and weekend, as i attended a workshop of my accord (not work-related yesterday).  I won't say what the topic was, as it may be triggering for some readers, but it was intense, insightful and valuable to my own mental health and wellbeing.  My only regret was not adding my voice to the discussion; and i wondered why this was and i have been reflecting on this.  Some voices do tend to get lost in a room, even more so on zoom. 

Welsh Leek and Potato Soup

Wishing my readers and those who come by now and again, a  kinder New Year.

It's my blog anniversary tomorrow, 11 years and I often celebrate by sharing cookbooks, but this year I haven't been inspired very much to cook because of the pandemic, hence the lack of blogging last year and flicking through cookbooks, old or new. I don't know how inclined I will be this year either, but I do have a new blog header  to celebrate my Blogiversary as it has become a bit of an tradition to do so.

Broccoli and Ginger Soup

Ah so its the weekend and i am pleased not to be doing anything, other than be lazy.

I had planned to do a bit of weeding in the garden, but the dark clouds have been gathering spitting droplets of water, sometimes falling fast, sometimes falling slow, its still rain.  

There was mention of thunder, but i don't know if that has already passed by whilst we slept, as the ground was wet when I opened the curtains this morning.  I slept relatively well, but was disturbed a few times as D's mobile phone kept bleeping becasue it needed recharging.  It was in that moment of wake and sleep that i realised I had been dreaming of working and workplace interactions.  I need to seriously switch off.  I do have a long week annual leave coming up in July, so that will be nice when it arrives.  I can perhaps switch off and read some new fiction and non fiction books by Black writers and writers of colour that are beginning to pile up. This reminded me of books I had when i lived in Glasgow and gave away to Oxfam bookshop and a Women's Library, as well as a community centre when we moved to Wales. I was sad to part with them, but was happy they went to a place where i think some of the new recipients would appreciate them.  I was also reminded of some books that i kept and held back, either because they were dear to me or were of value.  These are still with me but boxed up that i need to revisit them, perhaps a task for when i am on my annual leave and have more time on my hands as were not going anywhere anytime soon on holiday, home or away.

I had planned to make a bookmarked Broccoli and Ginger Soup, but instead found myself adapting the last Broccoli Soup recipe that I shared on the blog.  

Though it does not look that exciting,  i felt nourished. it felt healing to eat. I loved the ginger and it warmed my throat with its natural fire and the blended greens was goodness in a bowl. 

I am sharing this Broccoli and Ginger Soup recipe with Soup, Salad and Sammies hosted by Kahakai Kitchen. 

Broccoli and Ginger Soup
Serves 4
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 medium potato, peeled and cubed
250g or thereabouts broccoli, chopped
800ml vegetable stock

1 tablespoon freshly grated ginger or minced

1/2 teaspoon ginger powder (optional)

Salt and pepper to taste
Method
Heat the oil in a wide pan, and saute the onions until translucent, then add the potatoes and cook for 5 minutes without colouring.  
Then stir in the broccoli and the freshly grated ginger, ground ginger and cook for a few minutes before stirring in the vegetable stock.
Bring to the boil, then reduce heat and simmer for 20 minutes or until the vegetables are tender.
Turn off the heat, allow to cool before blending either with a hand blender or in a liquidiser.
Reheat season to taste before serving.

Broccoli Soup with Cream of Horseradish

I am surprised at quite how often broccoli nearly goes to waste in my home, but always rescued from finding its way to the compost bin in the form of a bowl of soup. 

It has been welcome, especially as the temperature has dropped and the rain came drenching the soil. The plants and trees that I see outside my window are looking much better for it - truly lush and dare I compare and say that some even  look like broccoli heads sitting comfortably on the horizon. I will have to take a picture to show you what I see.


We have had this Broccoli Soup with Cream of Horseradish twice.  Firstly as is - just Broccoli and Lemon, the second time I remembered to stir in the creamed horseradish.

According to the cookbook and my pencil scribbles, I noted that I had made a variation of this soup in 2004 with shallots and lemon. The original recipe uses lime and fresh horseradish, but I have used horseradish from a jar, hence why this is not vegan. 

Whilst flicking through the cookbook, I wish I had also spotted this Broccoli and Ginger Soup recipe to make, well maybe next time.

I am sharing this Broccoli Soup with Cream of Horseradish with Soup, Salad and Sammies hosted by Kahakai Kitchen. 

Broccoli Soup with Cream of Horseradish
Serves 4
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 medium potato, peeled and cubed
Zest of a lemon
250g or thereabouts broccoli, chopped
800ml vegetable stock
2 teaspoons horseradish
Salt and pepper to taste
2-4 tablespoons chives, chopped
Method
Heat the oil in a wide pan, and saute the onions until translucent, then add the potatoes, lemon zest and cook for 5 minutes without colouring.  
Then stir in the broccoli and the vegetable stock.
Bring to the boil, then reduce heat and simmer for 20 minutes or until the vegetables are tender.
Turn off the heat, allow to cool before blending either with a hand blender or in a liquidiser.
Reheat season to taste and stir in the horseradish and chives, gently reheat before serving.
Adapted from New Covent Garden Soup Company's Soup and Beyond. The original recipe can also be found in their publication A Soup for Every Day: 3665 of our favoruite recipes

Orange and Carrot Soup

Yesterday I shared a Orange and Cumin Madeira Cake and as promised, today have a Orange Carrot Soup for you. It not just orange in colour, its also orange in flavour too.

I am not normally into sweet soups, but I enjoyed as it was not overly candied.  The orange gave the soup a citrus lift.  This was originally a Lemon and Carrot Soup, but I substituted the lemons with oranges. 

It was such a pretty bowl soup to look at too, enhanced further by a thinly sliced piece of orange on top as garnish accompanying the fresh parsley from the garden.  

I am sharing this Orange and Carrot Soup with Soup, Salad and Sammies hosted by Kahakai Kitchen. 

Other Carrot Soup Recipes

Carrot and Thyme Soup 

Carrot and Coriander Soup

Carrot and Potato Soup

Carrot Soup with Tamarind Swirl