Courgette and mint soup

This soup is very light and refreshing - well needed for summer days.It's also perfect for using any leftover vegetables that you may have at the back of your fridge.

Ingredients:

2 Tbsp olive oil

1 leek, sliced

2 cloves of garlic

2 celery sticks, sliced

2 medium size courgettes or more, also sliced

pinch or two chilli flakes 

1 litre veggie stock 

salt and pepper

fresh mint

feta cheese for garnish + mint leaves as well as olive oil

In a large cooking pot heat up the oil, add the leek and garlic and sauté for five minutes.

Add the celery and courgettes, season with salt and pepper and cook for about 5 minutes.

Add the stock and bring to the boil.

Cook on low heat for 20 minutes.

Blend the soup until smooth. Stir through the chopped mint.

To serve scatter some mint leaves, feta cheese, pepper and olive oil if you wish.

Enjoy !!!

I am sharing this recipe with Veghog and Eat Your Greens

Green gazpacho and other favorites ........

Ah... heatwave …. it feels like home and instantly I remembered how we used to eat cucumber-based salads with ice cubes added to it. So this cold soup is not far from it, it's also heathy, refreshing, nourishing and even show-stopping served as a starter or a light lunch. 

 

 you will need:

80 - 100g washed spinach

1 slice of old white bread, crusts removed

3 Tbsp olive oil

handful of ice cubes

1 large cucumber, chopped

6 green  onions

1 green chilli pepper, mild

2 cloves garlic

handful of basil leaves

salt 

Tip all of the ingredients into a food processor and blend until smooth.

Add some cold water if is too thick.

Transfer to the fridge to chill for 1 - 2 hours before serving.

Serve the chilled soup in cups drizzled with a extra virgin olive oil, sliced green onion and ice cubes.

I was watching Nigel Slater traveling around Lebanon, Iran and Turkey visiting the most remote villages, exploring their food and the way they preserve it for winter days.

The  very next day I stuffed aubergines, peppers and tomatoes with bulgur/veggies mixture. I cooked it authentically in earth casserole dish - heaven !!!

Courgette, chickpeas & tomato pasties

Feed hungry children as part of a picnic - yummy !!

Avocado on toast topped with pan fried  chickpeas and courgettes

Crumble topped summer cake

June favorites 🍴 ☕🍄 🌼 🍓 🍒🍸

 June in photos 

Courgette and mint soup served with homemade bread roll ...

Lunch sandwich doesn't have to be boring ......  
I fried some chestnut mushrooms with oil, salt and pepper. Crunchy radishes, creamy avocado and my favorite salad leaves + mushrooms = perfect lunch ....

Afternoon tea

My dear friend Gosia throw an afternoon tea for two of her lucky friends, one of them was ME !!!
The theme was Alice in Wonderland, nupkins, serving plates, tea cups, tea pot and even the tablecloth - everything was Alice in Wonderland.
To start with, we had tofu open lettuce wraps and red rice salad with a bit of a rose wine.
Lots of nibbles as well.....
We eat those gorgeous cakes followed by green tea served with some fresh mint ....

Lettuce wraps are made of fried tofu, spring onion, corn, tamari and piri-piri seasoning .

Salad made of wild and red rice, tomatoes, peppers, feta cheese, spring onions, radishes, rocket salad leaves and seeds.

Lavender in my garden