Wednesday, December 2, 2020

Greek chickpeas soup, Irish farmhouse vegetable soup, and bread with seeds


Thanksgiving time was perfect for warms the body and recomforts the soul

I made this chickpeas soup recipe a long time ago from this blog. Now, I adapted it to my taste....It is delicious!!

Greek chickpeas soup

250 grams of dried chickpeas

60 ml olive oil

1 onion (chopped)

2 leeks (chopped)

2 garlic cloves (chopped)

1 fennel (chopped). When I make fennel salad, I freeze the exterior layer for making soup.

600-700 grams of Vegetable stock

salt and pepper


dry fennel and chili flakes to sprinkle it

olive oil and lemon juice to drizzle 

Soak overnight the chickpeas. Cook them until they are tender. In a pot, warm olive oil and sauté the onion, garlic, fennel and leeks. Add salt and pepper. Add the chickpeas as well as the vegetable stock. Let it simmer for 10 minutes. Once it is warm, blend everything until is smooth. Warm it and serve with a drizzle of olive oil, lemon juice drops, and dry fennel and chili flakes. ENJOY!

In the internet (I forgot where), I read about an Irish Farmhouse Vegetable Soup. Basically, it has butter, potatoes, onions, leeks, and green peas.....the rest whatever you have in the freezer. Is thick and delicious

 Irish Farmhouse Vegetable Soup

5 large potatoes, peeled and chopped
3 large carrots, peeled and chopped
2 tablespoon butter
2 clove garlic minced
1 chopped onion
2 leek sliced
3/4 cup cooked green peas cooked
1/2 cup of butternut squash cream (1 cup I leftover from Thanksgiving)
4 cups of vegetable broth

Melt the butter in a large pot and place over a medium high heat. Add the garlic, onion, and leek. Fry for 3 minute, then add the potatoes and carrots, cover and simmer for 6 minutes at low temperature.

Add the stock,  simmer for about 20 minutes or until the vegetables are cooked. Blend with a hand blender or a normal blender. Season it with salt, pepper and oregano.  Add the cooked green peas. Enjoy!

Bread with seeds....and for the soups!

300 grams of bread flour

50 grams of whole wheat flour

50 grams of seeds (pumpkin seeds and sunflowers combined_

80 grams of sourdough activated

260 grams of water

1/2 teaspoon of salt

 Mix the flours and set aside. Combine the sourdough with water, and add the flour. Knead for 7 minutes. Let it rest for 20 minutes. add the salt and seeds. Knead for 10 minutes. Place it in a greased bowl covered it. Fold it every 30 minutes, for a total of 3 hours (6 times in total). Place it in the fridge over night. The next day, take it out of the fridge and shape it in a baguette form. Let it rest at room temperature. Bake it at 400F with steam (water in a pot) for 20 minutes or until it is done. ENJOY!


1 comment:

  1. Both soups are so creamy and comforting and you are right, they are perfect for the homemade sourdough bread.