Zucchini, dill and tahini soup

It’s zucchini season here, and just after I made this soup, our neighbour dropped in some zucchini and cucumbers from her garden, so I may try a few more of the zucchini recipes from Tenderheart this week. The soup has walnuts in it, which was a new concept for me, but they thickened it up and gave a lovely taste.

The Quick Lowdown:

• Ingredients: olive oil, brown onion, garlic cloves, thyme, zucchini, vegetable stock, walnuts, salt, pepper, lemon juice, dill, tahini, white sesame seeds
• Prep work: Straightforward and took less than 20 minutes to cook from start to finish.
• Dirty dishes: chopping board, knife, saucepan, stick blender
• Family-friendly: Yes
• Regular rotation worthy: Yes. It was simple, and the tahini and almonds provided protein.

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Baked Potato Dinner

This was really yummy. The salty halloumi gives this dish a nice salty protein hit. You don’t really need a recipe for this. Bake the potatoes (cut crosswise) with some garlic cloves at 200C. Take the garlic out after 20 mins and leave the potatoes until they are baked and fluffy inside, about 1 hr 30 mins. Mix the garlic and finely chopped spring onion with some butter. Once the potatoes are cooked, push up the potatoes, but in the flavoured butter, add the rest of the ingredients and cook for another 20 mins. Easy, peasy and yummy.

The Quick Lowdown:

• Ingredients: olive oil, potatoes, garlic cloves, butter, spring onion, broccolini, walnuts, salt, pepper, halloumi, cherry tomatoes (my addition because we had them in the fridge)
• Prep work: Straightforward, but you need time to bake the potatoes first
• Dirty dishes: chopping board, knife, baking tray
• Family-friendly: Yes
• Regular rotation worthy: Yes. G and I both enjoyed this and will be doing it again soon.

Have you ever used walnuts to thicken a soup? What’s your favourite baked potato topping?