By Karimah bint Dawoud, Muslim chaplain and food writer.
We all need a little bit of TLC, tender loving care and if there is no decent deserving man on the horizon , this nice warm soup will have to hit the spot. I believe that locally grown food is the best, what’s in season in the area we live is best for us at that time, the creator knows what’s best for us. The carbon foot print is minimal too.This rootsie soup if full of autumn nutrients with a little bit of continental herbal flavouring.
The herb Tarrogan is rich in vitamin and minerals, its good for promoting the appetite, gas, hiccups. although used in French cooking is also use raw as an accompanying salad in Persian food, I love it.
The herb Chevril is rich in a number of different vitamins and minerals. It is an excellent source of Vitamins A and C, as well as calcium, iron, manganese, potassium and zinc. its good for teh liver and cystitis when combined with celery
Chervil also contains smaller but significant amounts of a number of the B vitamins, magnesium, selenium, copper and phosphorous.
1 LEEKS
3 CARROTS
3 PARSNIPS
1 SWEDE
2 POTATOES
3-5 CLOVES OF GARLIC
20ML TARROGAN
10ML CHERVIL
3 BAYLEAVES
10ML OIL
5ML/1 TEA SPOON BLACK PEPPER
2.5ML/1/2 TEA SPOON SEA SALT
METHOD
Fry leeks in a light sunflower oil then add chopped carrots, potato, swede and parsnips, stir add the cloves of garlic, I learnt a really good tip from Jamie Olivier; put garlic in soup with skin on , as it gooks the skin softens and it will blend with rest later , add tarragon and chervil
Stir, add salt and 5 cups of boiled water
Boil on medium heat for 20minutes
Blend with hand held blender and serve with black pepper, olive oil and cider vinegar
To warm the cockles of your heart xxx
Karimah's Cuisina Quranic Cooking 