Happy Foodie Friday, all!! I usually don’t post that much about food, but I try to have a recipe or two on Fridays to mix it up a bit. Even though I don’t post about food everyday, I am a self-admitted FOOD SNOB. I LOVE good food, and HATE bad food. On to today:
I believe that I am coming down with something unfortunately. So, my 8 miler and spin time were off today. I usually push through when I’m not feeling that well, but considering I had a fever when I wanted to work out earlier, I figured it would be better to just rest at home. So, I came home instead of going to the gym after running some errands and made myself some lovely, comforting, filling, healthy soup. Lately, I’ve been lacking in the soup creativity department, so I consulted my Flexitarian Table cookbook for some ideas. I noticed that I had one of the soups before in a sort of hippie vegetarian place in the NM while I was going to college there. It was almost the same, except it had shredded carrots and green beans in it. That would be a great idea for next time! Here is what I ended up doing:
Minty White Bean, Pea, and Leek Soup
- 1 tablespoon of butter (please live life a little, and add the butter in. I promise, it won’t kill you.)
- 1 teaspoon of olive oil
- 2 cups of thinly sliced leeks (only the white and tender green parts)— Leeks are a HUGE thing in Germany
- 1 tablespoon of finely chopped mint (The commissary did not have fresh mint, so I used 1 teaspoon of dried)
- 1 3/4 cups of fresh/frozen peas (you better not even think of putting canned peas in here…)
- 2 cans of navy beans, without their liquid (It really freaks me out to put the liquid in there. I’m a freak about rinsing before I put them in the pot)
- 3/4-1 cup drained sauerkraut, to taste
- 4 cups of vegetable broth or free range organic chicken broth
- 1 whole package of spinach–don’t worry, it will wilt down!
- sea salt, to taste
Over medium low heat, melt the butter and oil together in big pot. Add the leeks, mint, and a pinch of salt, mix and cover for 4-5 minutes. You want the leeks to be tender by the next step. Add the peas, beans, broth, and cover again to simmer for 5-7 minutes for fresh peas or 3-4 minutes for frozen. Finally, add the sauerkraut and spinach and simmer for 2 additional minutes. Taste the soup to figure out how much more salt you want to add to it. That is it!
The mint flavor wasn’t that strong for me in this, so I think I’m going to add more dried mint if the commissary is out again. It definitely had a kick to it that the sauerkraut adds. I loved it!
Then, the book said to pair with some fancy cheeses, sundried tomatoes, and bread that basically resembled a grilled cheese. Ooo, I had seen this combo before on some other food blogs. So, I grabbed the only sliced cheese that I had in my house, Havarti, slapped it on some buttered bread with some chopped sundried tomatoes in olive oil, and grilled away.
I dipped it in my soup, and used it as a spoon half of the time. It was exactly what I needed on this rainy sick day.
After that, I pretty much drank water mixed with AirBorne the entire afternoon with tea. I’m toiing with the idea of running a little, then swimming tomorrow, but we shall see how that goes. I don’t want to a) get even more sick or b) wear myself out the day before a scheduled 20 mile run. Plus, it is my birthday on Sunday (yes, the big 2-7), and I don’t want to be a blubbering snot ball when I hang out with my friends for some egg dying that day of my run. So, some rest is in order.
Any interesting plans for the weekend?