This bell pepper and leek soup is healthy, tasty and easy to make. Some added mustard powder gives this soup a bit of spice and warmth. It’s also suitable for vegans.
Here at the Tiny Dutch Kitchen, we’re all about tasty food. But we also try to be economic about it. One of the easiest ways of saving money, is to avoid wasting food. Just having a look in the fridge at the end of the week and use whatever is about to spoil.
A great way to use up any leftover vegetables, is by making soup. This is something I do pretty much every week. With varying results, I have to admit. Some of those soups could only be described as “maybe this wasn’t such a great idea after all…” This particular soup however, worked very well. I started with some leeks and a bell pepper. But a good soup needs more then just veggies, it also needs herbs and spices, to give it more flavour. On a whim, I added some mustard powder. Which worked surprising well.
Another thing I added was some lovage. This is a herb, that’s mainly used in salads, soups and broths. In Dutch it’s called Maggiplant, because it tastes kind of like Maggi soup seasoning. We grow this herb in our garden and it may be a bit more difficult to find at the supermarket. If you can’t find this herb, you’re of course free to leave it out.
But if you can buy a lovage plant somewhere, you should consider growing it in your own garden as well. It’s a very sturdy plant that requires very little care. I tend to only use the leaves, though the whole plant is actually edible: leaves, stems, roots and seeds. There’s just one thing to keep in mind if you want to grow this herb: if you let the plant come into flower, it can grow up to 2.5 metres tall. Personally, I like that. But if you were planning to grow it on your windowsill, you’d be in for a surprise.
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