Page 79 - COMING UNSTUCK by Sara tuck

fix-me- I promised to include this recipe for one of my lovely bloggie

followers who supped on it throughout her pregnancy – this is
up soup for you Rose. (Previously called welcome home soup.)

Makes 3 sad-arse dinners Heat butter and oil in a large pot over a medium heat and cook
onion and leek for 10 minutes (season with salt during this
1 tbsp butter time). Add potato and garlic, cook for 2-3 minutes then add
2 tbsp olive oil stock and bring to a boil. Reduce to a simmer and cook 15-20
1 onion, chopped minutes until potato is soft. Add broccoli and peas and cook
1 leek, trimmed, halved for 5 minutes, add spinach and remove from the heat allowing
lengthways, chopped spinach to wilt into it – give it a bit of a poke of encouragement.
sea salt Still off the heat, whizz with a stick whizzy (or transfer to
1 large Agria (floury) potato, a food processor, which is more of a faff). Add cream, basil
peeled, chopped and mint and whizz again until smooth, taste for seasoning
3 cloves garlic, crushed and add sea salt and freshly ground pepper. Serve with a swirl
1 litre (2 pints) good-quality of yoghurt, some fresh basil leaves and a sprinkling of dukkah.
chicken or vegetable stock Store leftovers in a sealed container in the fridge for up to 2 days.
1 head broccoli, chopped
into florets
1 cup frozen peas
120g (4 oz) baby spinach leaves
½ cup cream (heavy cream)
½ cup basil leaves (reserve
a few for garnish)
¼ cup mint leaves
sea salt & freshly ground pepper
½ cup natural Greek-style
yoghurt
¼ cup dukkah (see p233)

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