Tag Archives: soup

Creamy kohlrabi soup with roasted pumpkin seeds

kohlrabi soup with pumpkin seeds

Lately I’ve been posting a lot of recipes for sweet stuff, so I wanted to go for a savoury recipe this time. I had initially planed something different, but then I woke up yesterday with a severely sore throat, I wasn’t able to eat anything even remotely ‘chewy’ without it hurting like hell. So, I went for a hearty cream soup recipe, that went easy on my throat but was still filling enough to not leave me lusting for snacks afterwards. The second day my throat was slightly better (albeit I then entered the runny nose and achy bodyparts stage of this cold), so I topped the soup with some roasted pumpkin seeds – though it is delicious without them as well! Continue reading

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Apple celery root soup with thyme topping

apple celery root soup

Celery stalks is something I eat really often, 1) because I really love its fresh and crunchy flavour, and 2) because they are already in the perfect dip-and-munch shape and therefore perfect as a small snack when you are having a lazy moment. (Not that I would ever have any of those of course…) Root celery on the other hand is something I rarely buy, mostly because I too often think ‘why bother with a knobbly root if you can have crunchy stalks with pretty much the same flavour?’ Which is actually kind of discriminating against knobbly beings if you think of it.

So, this week I purposely bought a nice, lovely knobbly little celery root to make this special treat: apple celery soup. Don’t let yourself be fooled by the seemingly random fruit-vegetable combination – the flavours of apples and celery work perfectly together! Savoury, fresh and just slightly sweet – this soup will make you want to lick your plate clean! Just make sure not to use very sweet or mushy apples, crisp and slightly sour ones are the best choice for this dish. Also, even if you are feeling lazy, I would not recommend skipping the topping – it makes the soup go from ‘pretty good’ to ‘amazing’ in taste! But try it for yourself: Continue reading

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Spicy sweet potato soup with peanuts

spicy sweet potato soup with peanuts

I case I have never said it before, I love sweet potatoes. Like, LOVE them. They are sweet enough to work as fruit-in-disguise-of-a-vegetable (perfect for desserts), are deliciously creamy when baked in the oven but they still work great in savoury dishes like curries and soups. This soup here is one of my favourites for the first colder autumn days, it’s spicy enough to really warm you from the inside but not as heavy as many winter stews. The flavour of the sweet potatoes blends perfectly with the peanuts and gives this soup a very nice rich, creamy taste. It is also a perfect base to experiment with different flavour combinations, so go ahead and experiment with various spices (how about some garam masala?) to make this soup just a little more perfect for you – have a go at it! Continue reading

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Creamy curry leek soup with apples

creamy curry leek soup with apples

Though we are officially approaching summer time, the weather does quite a good job in ignoring this. I am still bundled up in my winter clothes when I’m heading out for my morning run, and the evenings are still way to cold for my liking. Luckily, if you’re not getting enough warmth from the sun, you can easily get some spring feelings with a fresh and spicy soup! The heartyness of leek makes a perfect combination with fresh, sourly apples, and the spicy flavours of curry are truly the icing on the cake of this soup. I used ‘light’ soy cream in this recipe to make it vegan, though you can use any kind of plant (or dairy if you’re non-vegan) cream you like. Continue reading

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Creamy mushroom soup with parsley

creamy mushroom soup with parsley

You need: 

  • 1oog brown closed cup mushrooms
  • 200ml of vegetable stock
  • 100ml of milk
  • 2 tablespoons of butter
  • 1 tablespoon of wheat flour
  • 1 tablespoon of fresh parsley
  • salt
  • pepper

Clean the mushrooms and cut them in thin slices. Heat one tablespoon of butter in a pot and fry t the mushrooms for a few minutes. Take the mushrooms out of the pot and melt the remaining butter in the same pot. When the butter is hot, add the flour and gently roast the flour for about half a minute before deglazing with the vegetable stock and the milk. Stir well with a wire whisk and simmer the soup until it gets creamy. Add the fried mushrooms and season to taste with parsley, salt and pepper.

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