Mushroom soup

DSC_7515Merry Christmas! Since yesterday in my kitchen reigns good known chaos again. The smells intersperse with each other, the sweet smell of the chocolate and gingerbreads and onions, mulled wine, fresh parsley and other spices. The sounds of Tchaikovsky’s Nutcracker coming from the living room round the christmassy atmosphere in my house. It’s time to wrap the presents, but before I disappear under the wraping papers and ribbons, I wanted to post this recipe yet. It’s a little variation of a mushroom soup I usually make, but tastes very good! It can easily serve as one of the dishes on your christmas table. It definitely will on mine.DSC_7506To serve four you need:

handful of dry mushrooms

3 tbsp vegetable oil

small onion

1 tbsp butter

1 carrot

1 small parsley

2 potatoes

3 grains of allspice

2 bay leaves

1tbsp of parsley

salt and pepper


Put the mushroom in a bowl, pour the water and let it soak for few hours. Drain off the mushrooms, but save the water in which they were soaking, move to a pan. Heat it up, let the water evaporate, add 1 tbsp of oil and chopped onion and cook together for few minutes. Add the butter and salt and continue cooking until the mushrooms are soft. Move from the stove.

In another pot heat up 2 tbsp of oil, add the cut vegetables. Fry for few minutes, then pour 1L of boiling water. Bring to boil, add potatoes, cut in small cubes, and the spices and cook over medium heat until the vegetables are soft. In the middle of the cook time pour the water in which the mushroom soaked along with the mushrooms. Salt and pepper to taste. Pour onto a plate and add 1tbsp of cream.DSC_7514If you expect more than four guests, simply double the ingredients.DSC_7509

Cauliflower soup


Is there a vegetable you don’t like? I’m pretty sure everyone has. For me it was a cauliflower. Maybe it was the way my parents usually prepared it, cooked and sprinkled with bread crumbs. Or maybe it was just the taste. Whatever it was, it was probably the reason why I avoided it in my adult life. Until recently. Doing shopping one afternoon, and seeing a big pile of cauliflower, I thought I’d give it a go. You know, being curious and open for something new. In worst case it would only confirm my resolve not to buy it again. But today I’m glad I risked it as it turned out to be very good! And very easy!


To serve 4 you need:

1 small cauliflower (ca 800g)

1L stock

80g grated cheese (Gouda, Maasdamer)

½ Tsp cinnamon

½ tsp grated coriander

½ tsp cumin

½ tsp curcuma

½ tsp curry

100ml cream

salt and pepper to taste

coriander leaves to garnish

Wash the cauliflower and divide into small florets. Leave few aside to garnish.

Bring the stock to boil, put the cauliflower in and let it cook on medium heat for 10 minutes. Add the cinnamon, cumin, curry and grated coriander and stir.

Put the pot aside, and purre the soup with a blender. Put the remaining florets into the soup and move the pot back on the stove. Add the cheese and curcuma and cook for additional 5 minutes.

Beat the cream until semi-rigid and mix in the soup. Garnish with coriander leaves.

Roasted vegetables soup

Well, the blog is created but lacks the content yet. And since this would be my first post here I was wondering what would be the best. Should it be something sweet? Practical? Or posh? Believe me, I was nervous. In the end I decided it to be something I would serve my friends when they visit. Something tasty, very nice smelling and adequate to the weather outside, or at least a spot on when winter comes. And since the Starks constantly remind us that winter IS coming, you can also use this recipe on colder days. I will definitelly do!

Serves 4 and is very easy to make.

roasted veggie soup1

You need:

2 zucchinis

2 paprikas (red or yellow)

1 onion

4 garlic cloves

about 4 tomatoes

500ml boullion

salt and pepper to taste


rosemary (optional)

cream (optional)

some parsley to garnish

  1. Preheat the oven to 190 degrees. Smear a little oil on the baking tray.
  2. Wash the vegetables. Cut the zucchinis in half and then halve them again. Cut the paprikas in halves and remove the seeds.
  3. Put the vegetables side by side on the baking tray, cut side down, along with tomatoes (also cut in halves) Peel the onion and cut it crosswise. Peel the garlic and cut in halves. Place the onion and garlic between the rest of the vegetables. You can also put one sprig of rosemary between.
  4. Put the baking tray in the oven for 30-35 minutes, until soft and the skin becomes lightly brown.
  5. Once out of the oven, let it cool then peel the skin of the peppers and tomatoes (it should come off easy)
  6. Place the vegies in a pot and crush roughly using a blender. Alternatively you can also chop them with a knife.
  7. Put the pot with the chopped veggies on the stove (medium heat) and pour the bouillon. Let it cook for circa 10 min, until the veggies are overcooked and all the flavours combine.

The soup taste best with fresh parley and some bread. You can also add some roasted pumpkin and sunflower seeds.