Guess what’s cooking?
In botanical terms, leeks and onions are both Allium’s (genus). Add garlic, then you have a trio that extends to classical times. The Onion being one of the first to be cultivated by mankind and serves three purposes: as vegetable, as flavour and a very charming flower (when allowed to grow). Furthermore, the onion contains sugar, allowing for longer storage. Add leeks, then we enter Homer’s Odyssey (prasia), often being mentioned being grown in the garden. Leeks (práso) and Onions (kremidi) are closely related that they can be substituted if needed. These year-round vegetables are easy to grow in moderate climates, with little demands from the soil, and can get by without much water. Like onions, leeks contain important antibacterial minerals (sulfurous essential oils) – a natural antibiotic. No wonder the Byzantine monks ate leeks (to clear the vocal chords) before the long religious services.
Peas: are very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Protein, Vitamin A, Riboflavin, Niacin, Vitamin B6, Folate, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Thiamin and Manganese. Peas will add it’s nutritional value with it’s naturally thickening character to a homely soup.
Add these fabulous green-spiration pulses and vegetables as ingredient and allow your creative skills to dazzle in nutrition and flavour.
P.S. Don’t forget the power of the lemon, giner and garlic, the Frenchness of butter, or pure virgin olive oil to transcend the lingering taste.
By Demetrios Voulgarellis, owner of O’Live To Travel (Pty) Ltd.