So much has been going on over here, I have hardly had time to digest it all! 2 weekends ago, I went to visit Fah, which was really really great. Last weekend I attended to a Food blogger’s conference in London, the Food Bloggers Connect 2010, and at the same time my dad was visiting which is even more fun! Needless to say, all of the above filled with amazing food and even better company.
The conference was completely different to anything I would expect from any of my previous experiences. It really made me realize how interconnected we, food-bloggers, are. We are all very different, each coming from a very different gastronomical genealogy, each trying to carve out their little bit of spot light in the vast expansiveness that is the internet. However, more than anything, the food-blogging community, is exactly that. It is a community of sharing and of cross inspiration. To demonstrate this some of the bloggers brought treats! (Next year we are definitely going together and bringing along a little something… a feta-filled arepa perhaps? or a rediculously decadent brownie?)
It was really energizing and exciting to have the opportunity to see what blogging meant to others, whether they were seasoned veterans(no pun intended), or newbies who were coming to the conference to kick-start their blogging journey. Advice from experienced bloggers about how to best phrase a recipe, on photographing food, and a shared hunger for an ever expanding array of kitchen gadgets. But, to be honest, the best part is that now we have a much broader spectrum of blogs to browse, and many many more beautiful photographs to drool over!!
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Thanks to all of these happenings there was a lot of wining, dining, coffee-drinking and dessert eating in delightfully warm sunny weather. As soon as Monday hit, the temperature dropped once again to March levels. We, once again, put on our socks, sweaters and hid away all hopes of a tan. Instead of nice summery salads, cravings of soups began to take over once again.
In an attempt to satisfy that craving, but hold on to every vitamin-filled sunny vegetable, I created this citrus-y, ultra green soup! The cilantro, spinach and zucchini add a refreshing first taste, while the leeks and peas add a subtle buttery sweetness to finish. You can use any green vegetables you have in your fridge or freezer, broccoli and cabbage are also great ingredients for this soup, if you do not have zucchini or spinach on hand. Do make sure you have ripe and fragrant avocados around, they really are the reason this soup is so special. Avocados add a smooth velvety creamy texture, which otherwise you can only achieve by adding a dollop of cream or cream cheese.
Chili Lime Super-Food Soup
Yields 4 servings
- 2 tbsp Olive Oil
- 4 cloves Garlic (minced)
- 2 cm piece Fresh Ginger (minced)
- 4 spring onions (chopped)
- 500gr Leeks (cut into large chunks)
- 160gr Green Peas
- 325gr Zucchini (about 2) (cut into large chunks)
- 1 green chili chopped
- 1 liter Broth (chicken or vegetable)
- Large handful Spinach (I used baby spinach)
- 1 lime (zested and juiced)
- Handful chopped Cilantro (or Mint)
- 1 avocado (flesh cut into large chunks)
- Croutons (I used Jul’s seasoning mix for this batch of whole grain croutons)
- Heat the olive oil in a large pot, over medium high heat. Saute spring onion, garlic, ginger until fragrant. (1 minute)
- Add the chopped leeks and saute until beginning to soften. (5 minutes)
- Add peas, zucchini, green chili and broth. Bring to the boil, and simmer for 10 minutes until all the vegetables have slightly softened.
- Remove from heat. Add spinach, lime zest and cilantro. Let the soup cool for 10 minutes.
- Pour the soup into a blender in batches to puree. Add avocado and lime juice in the blender, with the last batch of soup.
- Return the blended puree to the large pot. Heat until heated through, but do not boil. Serve immediately with croutons!
The purpose of adding so many ingredients at the very last minute is to not cook out all vitamins, keep the fresh flavors and retain the vibrancy of their colors!