Dish

Fix-Me-Up Soup

with Dukkah

Fix-Me-Up Soup
I promised to include this recipe for one of
my lovely bloggie followers who supped on it
during her pregnancy – this is for you Rose.
(Previously called “Welcome Home Soup”.)

1 tablespoon butter
2 tablespoons olive oil
1 onion, chopped
1 leek, trimmed, halved lengthways
and chopped

sea salt and freshly ground pepper

1 large agria potato, peeled, chopped

3 cloves garlic, crushed

1 litre good-quality chicken or

vegetable stock

1 head broccoli, chopped into florets

1 cup frozen peas

120 grams baby spinach leaves

½ cup cream

½ cup basil leaves (reserve a few

for garnish)

¼ cup mint leaves

sea salt and freshly ground pepper

½ cup natural Greek-style yoghurt

¼ cup dukkah (see recipe below)

Heat butter and oil in a large pot over

medium heat and cook onion and leek for 10

minutes (season with salt during this time).

Add potato and garlic, cook for 2–3

minutes then add stock and bring to a

boil. Reduce to a simmer and cook 15–20

minutes until potato is soft.

Add broccoli and peas and cook for 5

minutes, add spinach and remove from the

heat allowing spinach to wilt into it – give it

a bit of a poke of encouragement.

Still off the heat, whizz with a stick

whizzy (or transfer to a food processor

which is more of a faff ).

Add cream, basil and mint and whizz

again until smooth, taste for seasoning and

add sea salt and freshly ground pepper.

Serve with a swirl of yoghurt, some

fresh basil leaves and a sprinkling of

dukkah. Store leftovers in a sealed

container in the fridge for up to 2 days.

Makes 3 sad-arse dinners

Dukkah

The crunch

1 cup walnuts

⅓ cup each pumpkin seed, pine nuts and

sunflower seeds

2 tablespoons sesame seeds

The flavourings

2 tablespoons each cumin, coriander and

fennel seeds

1 teaspoon each freshly ground pepper,

red chilli flakes

2 teaspoons flaky sea salt

1 tablespoon black sesame seeds

Preheat the oven to 180°C.

Put “the crunch” ingredients on one tray

and “the flavourings” on another tray.

Bake together in the oven for 10–12

minutes until “the crunch” ingredients

are lightly toasted and “the flavourings”

are fragrant. Cool on trays then put “the

crunch” in a food processor.

Grind “the flavourings” in a mortar and

pestle then add to the food processor and

pulse briefly so they are all combined and

“the crunch” is ground into chunks –

I like them to have some texture, not be

completely sandy butter!

Stir in the black sesame seeds and

transfer to an airtight container, then

use for sprinkling on anything that takes

your fancy.

Dukkah will keep stored at room

temperature for around 1 month.

Makes 2 cups

40 DISH