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⭐
this recipe from one Julius Roberts is elementally easy and excellent:
1.5 litres of quality chicken broth 4 cooking chorizo, my favourite are the Brindisa ones. 3 large leeks 10-15 new potatoes Bunch of parsley or cilantro Chop up the leek, potato and chorizo into rough bite size pieces, chuck into a large pot, cover with the chicken stock and bring to a gentle simmer. Season well with a proper handful of salt and cook until the vegetables are tender but not falling alert. Whack in a big handful of chopped parsley. Taste again and adjust the seasoning as necessary.
1.5 litres of quality chicken broth 4 cooking chorizo, my favourite are the Brindisa ones. 3 large leeks 10-15 new potatoes Bunch of parsley or cilantro Chop up the leek, potato and chorizo into rough bite size pieces, chuck into a large pot, cover with the chicken stock and bring to a gentle simmer. Season well with a proper handful of salt and cook until the vegetables are tender but not falling alert. Whack in a big handful of chopped parsley. Taste again and adjust the seasoning as necessary.
Jan 15, 2024
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♥️One of my fav one-pot soups. Easy to add more veggies rotting in your fridge lol.
Render down some firm Spanish chorizo and plenty of loosely chopped leeks in a big ole pot with olive oil.
Add bite-sized chunks of yellow potatoes and shredded green cabbage. Just cover contents with chicken stock (I use low-sodium better than bullion) and bring to a boil, then simmer with the lid on for 10 mins or until potatoes are fork-tender. Salt to taste, then serve.
Best enjoyed with your roommate, a joint, and lots of crusty bread with butter.
Add bite-sized chunks of yellow potatoes and shredded green cabbage. Just cover contents with chicken stock (I use low-sodium better than bullion) and bring to a boil, then simmer with the lid on for 10 mins or until potatoes are fork-tender. Salt to taste, then serve.
Best enjoyed with your roommate, a joint, and lots of crusty bread with butter.
Jan 31, 2024
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😃might be a little simple but always hits.
2/3x leeks 5/6 medium potatoes (chopped into bite size pieces) 1x onion 1x garlic 500ml stock of your choice 30ml sour cream/creme fraiche
1. chop your onion, garlic, potatoes and leeks and put into a pan. let that gently fry for 5-6 mins. 2. season with chilli flakes, pepper and a little salt. 3. pour in your stock and turn up heat to boil. 4. leave to simmer for 20 mins. 5. take off the heat, stir in your sour cream or crème fraiche, and season to ur taste.
a song for this i’m feeling something a little joni mitchell vibe as this is soooo warm & cosy. maybe joni mitchell - help me
2/3x leeks 5/6 medium potatoes (chopped into bite size pieces) 1x onion 1x garlic 500ml stock of your choice 30ml sour cream/creme fraiche
1. chop your onion, garlic, potatoes and leeks and put into a pan. let that gently fry for 5-6 mins. 2. season with chilli flakes, pepper and a little salt. 3. pour in your stock and turn up heat to boil. 4. leave to simmer for 20 mins. 5. take off the heat, stir in your sour cream or crème fraiche, and season to ur taste.
a song for this i’m feeling something a little joni mitchell vibe as this is soooo warm & cosy. maybe joni mitchell - help me
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This is my current favourite tasty stew, Halloumi works surprisingly well and hot olives slap, plus they're both salty.
Ingredients: Half a jar Kalamata Olives 2 Tins finely chopped tomatoes (try and get the nice stuff) 2 Blocks haloumi 2 Aubergines 1 Tin of Cannellini Beans (optional) 1 Onion 2 Cloves of garlic 2 Tbsp Harissa paste Whatever herbs you have to hand that you think will work Stock cube Olive oil
Method 1. Cube the haloumi and brown in pot with oil then set aside and do the same with the aubergine. 2. Dice the onions and fry them off in the oil, when they start to turn translucent add the minced garlic. 3. Once the garlic is done cooking dump in all the other ingredients and then add water until it's kind of gloppy(but not sloppy) 4. Cover and cook for 30 mins. 5. Serve with brown rice and nice olive oil for health.
Thanks for reading my recipe, leave a comment if you try it x
Ingredients: Half a jar Kalamata Olives 2 Tins finely chopped tomatoes (try and get the nice stuff) 2 Blocks haloumi 2 Aubergines 1 Tin of Cannellini Beans (optional) 1 Onion 2 Cloves of garlic 2 Tbsp Harissa paste Whatever herbs you have to hand that you think will work Stock cube Olive oil
Method 1. Cube the haloumi and brown in pot with oil then set aside and do the same with the aubergine. 2. Dice the onions and fry them off in the oil, when they start to turn translucent add the minced garlic. 3. Once the garlic is done cooking dump in all the other ingredients and then add water until it's kind of gloppy(but not sloppy) 4. Cover and cook for 30 mins. 5. Serve with brown rice and nice olive oil for health.
Thanks for reading my recipe, leave a comment if you try it x
Mar 9, 2025
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