‘We may think we are nurturing our garden but of course it is our garden that is nurturing us’
I love summer vegetables; I taste a lot of sweetness in them when they are in season. Leeks, courgettes, celery, peas. It brings forward the sweetness of the summer. This dish really utilises those veggies and brings out their unadulterated flavour.
You can serve this as a stew, just add less stock or as a soup. You can add no stock, as the veggies will create their own, vegetable stock to add more nutrients or chicken stock to add more protein. I like to add sprouted mung beans for some extra veggie protein and some texture too. I add croutons, some extra pepper and a few chilli flakes for Mr. B.
Ingredients
- 2 tbsp. EVOO or ghee
- 2 leeks, washed and cut into rounds
- 3 cloves garlic, crushed
- 2 courgettes/zucchini, cut into half moons
- 2 sticks of celery, diced
- 1 tsp. white miso
- 500ml stock
- 1 cup peas
- Salt and pepper
- Lemon zest/fresh herbs (basil/mint/parsley)/drizzle of EVOO/truffle oil to serve/finish
Method
- Heat the oil/ghee in a deep pot. Add the leaks and a pinch (1/8thtsp) of salt. Sauté until soft, around 6-8 minutes.
- Add the zucchini and celery and cook for a few minutes
- Add the garlic and miso paste and stir in, cook for 30-45 seconds
- Add the stock, bring to the boil and then down to a simmer for 10 minutes
- Add the peas 6 minutes into that 10-minute simmer
- Season with salt and pepper to taste
