Leek and Celery Soup

I know what you're thinking. This is probably the saddest looking bowl of soup you've ever seen. I didn't have enough time to dress the soup up. And considering "So between them both, you see, they licked the platter clean", I didn't have any leftovers. So it's not even like I could have dressed it up later for the photo shoot!

This was one hearty bowl of soup that came together in a very short time. I am sure I will make this very often. (Provided leek and celery prices remain within the "affordable" range!)

1 cup Leeks, chopped

1/2 cup Celery stalks, chopped

1 tsp Mixed Herbs (Parsley, Basil)

1 tsp Olive Oil

1 tsp Garlic, chopped

1 cup Milk

Salt and Pepper to taste

In a pressure pan, heat the olive oil. Add the garlic and fry for a minute. Add the leeks and celery and fry for 2-3 minutes. Now add the mixed herbs and 1 cup of water and cook for 2-3 whistles.

Cool the vegetable mixture and blend in a liquidizer. Transfer the contents back to a pan and add the milk. Bring to a boil. Season with salt and pepper and serve hot.

Green Salad

We switched to having salads for lunch in the new year. But we didn't stick to it for more than a week. The reason being the variety of vegetables in the market. I love cauliflower and spinach. I absolutely love methi. Once this season passes, I'll be left to deal with piles of gourds and lady's finger and brinjal. We're eating healthy, but it's not all just salad. Here's one that I'd made a few days ago.

I got fresh green chana in the market and decided to make this salad. I followed a process similar to the Middle Eastern Salad.

1 cup Green Chana (Harbhara/Chhollia)

2 Carrots, sliced
1 bunch Spring Onions, chopped
1 Cucumber, cut in quarters
1/2 tsp Salt
1/2 tsp Pepper
3 tbsp Lime Juice

1 tsp Yellow Mustard

1 tsp Maple Syrup
1 Red Capsicum, sliced

1 stalk Celery, chopped

Mix all the vegetables with the chickpeas in a large salad bowl. Add the salt and pepper. Mix the maple syrup and mustard along with the lime juice and pour over the salad. Toss gently. Enjoy it right away or chill it for about 30 minutes.

I'm going to look forward to having more salads in summer when spending time in the kitchen won't exactly be something to get excited about.