Last weekend I went to the local Farmer’s market and picked up a bunch of seasonal organic vegetables. While the kids taste-tested honey and listened to a guitar jam session, I planned my week’s menu based on the tables of veggies I saw. Daikon for a Chinese stir fry, tomatoes for a hearty tomato sauce, potatoes, leeks, kale and dill for a yummy potato leek soup. Except when I was in the middle of making my soup I smelled the fresh dill and turned up my nose at the combination. Upon googling potato leek dill soup I hardly came across any recipes that included dill, and that was likely why. My dill has now wilted and I have guilty veggie-waster remorse. Although maybe I can rescue some of it for my easy veggie dip. But the soup turned out great and a batch of spelt biscuits turned out better than I could have asked for. In fact, they are the best biscuits I’ve ever made.
Potato Leek Soup
1 Tbsp organic butter
2 large leeks, chopped
5 cups potatoes, diced
1 stalk celery, chopped
4 leaves kale, chopped
Enough water to cover veggies by 2″
salt, pepper, marjoram and thyme to taste
1 cup raw or organic milk or milk alternate (optional)
Directions: Fry leeks in butter until soft. Toss in the rest of the vegetables. Add water until it is 2 inches above the veggies. Cook until vegetables are soft. Add salt, pepper and thyme to taste. If you want, add one cup of milk or milk alternate. Using a blender, food processor, or blender wand, puree until soup is at your desired consistency.
Spelt Flour Biscuits
2 cups light spelt flour
1 Tbsp baking powder
1/4 tsp baking soda
2 tsp sugar
1/2 tsp cream of tartar
1/8 tsp salt
1/2 cup cold organic butter
1/2 cup plain full fat organic yogurt
1/4 cup raw or organic milk
Directions: Preheat oven to 450 degrees. Mix dry ingredients together. Cut in the butter with a fork or pastry cutter until mixture is crumbly. Add yogurt and milk all at once and mix until the dough sticks together. Knead dough 10-15 times on a floured surface until its soft and smooth. Roll until 1/2 ” thick, cut as desired and bake for 10 minutes.
Serve the soup and biscuits with a big vegetarian chef salad (my version includes hard-boiled eggs, toasted seeds and chick peas) and enjoy.
Linked up at Vegetarian Foodie Fridays at Breastfeeding Moms Unite!, Foodie Friday at Designs by Gollum, Recipe Swap at Grocery Cart Challenge, Fresh, Clean and Pure Fridays at Bella Vita, Friday Favourites at Simply Sweet Home, Friday Food at Momtrends, Fight Back Friday at Food Renegade, Food on Friday at Ann Kroeker, Wholesome Whole Foods at Health Food Lover, Friday Potluck at EKat’s Kitchen, Family Food Fridays at Get Healthy Cheap, Souper Sundays at Kahakai Kitchen, My Meatless Mondays at My Sweet and Savory, Just Another Meatless Monday at Hey, What’s For Dinner Mom?, Hearth and Soul Blog Hop at Frugality and Crunchiness With Christy, Slightly Indulgent Tuesday at Simply Sugar and Gluten Free, Tempt My Tummy Tuesdays at Blessed With Grace, Real Food Wednesdays at Kelly The Kitchen Kop.