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Honey Roasted Nuts and Pretzels

A mild and gentle soup with a pale green colour. Ideal to make the day before and leave in the fridge to chill overnight.
Honey Roasted Nuts and Pretzels
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You Will Need:

Main Dish
  • 2 medium leeks, sliced with green tops
  • 1 t (5 ml) Ina Paarman’s Green Onion Seasoning
  • 1½ T (22,5 ml) butter
  • 1 potato, peeled and cubed
  • 400 g courgettes, sliced
  • 1 T (15 ml) Ina Paarman’s Chicken Stock Powder
  • 3 cups (750 ml) boiling water
  • ¼ cup (60 ml) fresh cream (optional)
  • 2 T (30 ml) loosely packed fresh mint leaves
  • a generous grating of nutmeg
Main Dish
  • 2 medium leeks, sliced with green tops
  • 1 t (5 ml) Ina Paarman’s Green Onion Seasoning
  • 1½ T (22,5 ml) butter
  • 1 potato, peeled and cubed
  • 400 g courgettes, sliced
  • 1 T (15 ml) Ina Paarman’s Chicken Stock Powder
  • 3 cups (750 ml) boiling water
  • ¼ cup (60 ml) fresh cream (optional)
  • 2 T (30 ml) loosely packed fresh mint leaves
  • a generous grating of nutmeg

Method:

Season the sliced leeks with Green Onion Seasoning and sauté in the butter in a medium-large saucepan for about one minute. Add the potato cubes and stir-fry until the vegetables are beginning to soften ± 10 minutes.

Add the courgettes, just stir through, and immediately add the Chicken Stock Powder and boiling water. Bring to the boil and simmer for ± 12 minutes until courgettes are just cooked.

Liquidise with the cream (if using) and mint until smooth. Add nutmeg and taste for seasoning. Chill in the fridge.

Garnish with fresh mint.

Serve chilled.

Honey Roasted Nuts and Pretzels

A mild and gentle soup with a pale green colour. Ideal to make the day before and leave in the fridge to chill overnight.
Honey Roasted Nuts and Pretzels

You Will Need:

Main Dish
  • 2 medium leeks, sliced with green tops
  • 1 t (5 ml) Ina Paarman’s Green Onion Seasoning
  • 1½ T (22,5 ml) butter
  • 1 potato, peeled and cubed
  • 400 g courgettes, sliced
  • 1 T (15 ml) Ina Paarman’s Chicken Stock Powder
  • 3 cups (750 ml) boiling water
  • ¼ cup (60 ml) fresh cream (optional)
  • 2 T (30 ml) loosely packed fresh mint leaves
  • a generous grating of nutmeg

Method:

Season the sliced leeks with Green Onion Seasoning and sauté in the butter in a medium-large saucepan for about one minute. Add the potato cubes and stir-fry until the vegetables are beginning to soften ± 10 minutes.

Add the courgettes, just stir through, and immediately add the Chicken Stock Powder and boiling water. Bring to the boil and simmer for ± 12 minutes until courgettes are just cooked.

Liquidise with the cream (if using) and mint until smooth. Add nutmeg and taste for seasoning. Chill in the fridge.

Garnish with fresh mint.

Serve chilled.

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