Carrot and Parsnip Soup with Crunch

Carrot Parsnip Soup-8273

A warm, filling soup – perfect on a chilly evening with some crusty, gluten free bread (why not try the potato bread recipe? You’ll find it in the search bar).
Roasting the vegetables in the oven before adding to the soup, brings out some wonderful strong flavours. Add the pecans and coconut for some nice crunch.

Serves 4

5 medium sized carrots
4 medium sized parsnips
olive oil
1 tablespoon balsamic vinegar
1 tsp chili flakes
1 tablespoon lemon juice
Dash of salt

150-250 ml coconut milk
350-450 ml water

100 ml chopped pecans
50 ml shredded coconut
Balsamic vinegar
Olive oil
Chili flakes

1. Peel and cut the vegetables into halves even sized slices and place in a casserole dish
2. Drizzle with olive oil, vinegar, chili flakes, juice and salt.
3. Roast in oven 200 C about 40 minutes (until caramelized and tender)
4. Deglaze the oven pan with some of the above water (pour the liquid into the hot pan and stir to release the flavours that have stuck to the bottom of the pan).
5. In a saucepan, add most of the milk and water (including the deglazing liquid) with the veggies and let simmer for 15 minutes.
6. Using a handheld mixer, purée until completely smooth. If too thick, add some more liquid.
7. Taste and add more chili or juice, as needed.
8. In a dry pan, toast the pecans and coconut, add some salt.
9. Pour into soup bowls and add the pecans and coconut then drizzle balsamic vinegar, olive oil and/or chili flakes on top

Zucchini Soup

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A wonderful, easy, quick, delicious recipe! Serve as a starter, lunch or, with some bread, for dinner.

Serves 4

6-7 medium sized zucchini/courgette, washed (no need to peel)
1 liter of vegetable broth (or more if you want a thinner soup)
Dash of salt
(optional: black pepper and a drop of agave/maple syrup)

2 tsp Boursin garlic soft cheese (or just 1/3 of a minced garlic clove)

Optional: 50 ml sour cream (or coconut cream)

Decoration: Parsley and 2 tbsp of sour cream

1. Cut the zucchini into thick slices. Place in a saucepan along with the vegetable broth and salt.
2. Simmer 15-20 minutes until the zucchini is soft.
3. Take off heat, add the cheese and blend with a hand-held immersion blender. (At this point you may also add the optional sour cream – this will make the soup creamier)
4. Add some more broth if you prefer a thinner soup. Reheat if the soup got too cool.
5. Season with more salt and pepper, if needed. A drop of agave or maple syrup can help balance the flavours.
6. Pour into serving bowls, drizzle sour cream and add some parsley leaves.

Sweet and Sour Kiwi Soup

170215 Sweet and Sour Kiwi Soup-4368

Don’t know what to do with your overripe kiwis? This recipe makes for a light and delicious dessert soup. If you can get hold of yellow/golden kiwis, they are really good in this soup.

Serves 2

2 kiwis, scoop out the flesh
Zest from ½ lime
Juice from ½ – 1 lime
Dash of salt

1. Run all ingredients in food processor
2. For a creamier taste, add a bit of coconut milk – about 50 ml – optional.
3. Chill
4. Serve with dehydrated strawberry slices, finely diced strawberry pieces and grated coconut.

For more of a crunch, you can also add a toasted mix of chopped almonds, sunflower seeds and coconut. Combine the three in a dry pan and toast with some salt. Let cool.

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Asian Octopus Foam Starter

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I was served this amazing soup in a Spanish tapas bar and loved the lemon grass flavour together with the octopus. The recipe below is a recreation of that dish.
Unfortunatly, when recreating this, I did not have my ISI Whipper nearby but if you have one, then just strain the soup, pour it into the canister, charge with 1 cream charger and discharge into the soup bowl. Add the octopus and chopped chili. Creating a foam of the soup gives another, very interesting, texture to this soup.

Serves 2 as a main course

½ medium sized potato
300 ml water
2 kaffir lime leaves, shredded
½ stalk of lemon grass, chopped
½ small chili, chopped, seeds removed
Salt and pepper
3 tbsp lime juice
100 ml whipping cream/double cream.
Red and/or green chili, finely chopped for decoration
200 g octopus, finely sliced or in bite size pieces

1. Boil the potato with the kaffir lime, chili and the lemon grass in the water.
2. Puree using an immersion blender.
3. Add the salt and pepper, lime juice and cream.
4. Heat and then whisk to create a bit of a foam.
5. Heat the octopus in the soup or in a separate pan (depending if it is pre-cooked or raw).
6. Place in serving bowls and decorate with the chopped chili.

Spinach Soup

1601 Spinach Soup -1110A wonderful soup with a distinct wine taste. Take care in choosing the wine.

2 shallots, chopped
1 tbsp butter
1 tbsp cooking oil
400g frozen spinach
250 ml vegetable (or chicken) stock
150 ml wine (white or rosé)
4-5 drops of tabasco
Black pepper
3 tbsp crème fraiche

A few fresh spinach leaves for decoration

  1. Sauté the shallots in the butter/oil. Add the frozen spinach and fry until thawed.
  2. Add the stock and wine. And let simmer a few minutes. The longer it simmers, the more liquid evaporates and the taste of the wine becomes stronger.
  3. Remove from heat and process with a hand held blender.
  4. Return to heat. Taste. Add more water/stock if needed.
  5. Add a few drops of Tabasco, salt and black pepper. Simmer a few minutes. Taste and add more seasoning if needed.
  6. Stir in the crème fraiche and bring to a boil.
  7. Shred the spinach leaves, sprinkle over soup.

The Tomato Soup

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Quick and delicious! One of my favourites. Creamy and as spicy as you’d like. Can be made dairy free and low fodmap if you leave out the crème fraiche topping or just substitute it. (Low fodmap: you can use some tofu cream cheese whipped up with some rice milk to make it smooth, use lactose free creme fraiche or use some soy based sour cream – if based on soy protein, not whole beans).

Serves 6
800 g chopped tomatoes
500 ml coconut milk
1 tsp Sambal Oelek or other chili paste
300 ml water
2 cubes vegetable stock (fodmap friendly)
Salt, if needed

100 ml Crème fraiche
Chili flakes

  1. Add all ingredients (except crème fraiche and chili flakes) and let simmer for 15-20 minutes.
  2. With a handheld blender, mix into a smooth soup.
  3. Add some salt if needed.
  4. Whisk the crème fraiche.
  5. Serve with chili flakes on top and a dollop of whipped crème fraiche.

Red Pepper Soup

0930 Red pepper soup DSC_8820

A mild soup, full of flavour. To be served as a starter, or, with some fresh bread (please see our potato bread), as a lunch.

Serves 4
2 red peppers, roughly chopped
1 onion, roughly chopped
1 tbsp butter
Ground paprika
200 ml white wine
200 ml Greek yoghurt
salt and pepper

some double cream for decorations

  1. In a pan, fry the peppers and onion in the butter until soft.
  2. Add the ground paprika and wine
  3. Simmer for 10 minutes, add the yoghurt and re-heat
  4. Using a hand held blender, mix the soup into a smooth texture
  5. Season with salt and pepper
  6. Pour into serving plates.
  7. With a spoon, place small droplets of cream in the soup. Use a sharp knife to swiftly cut through the droplets thus creating heart shapes.

Chilled Strawberry Coconut Dessert Soup

Chilled Strawberry Coconut Dessert Soup DSC_7435

A cold and refreshing ending to a dinner. Can be served in small bowls or in shot glasses. For a variation on the topping, try the Crumble I posted last week as part of the Berry Crumble Yogurt recipe.

Serve as part of a menu together with
Starter: Smoked Salmon Salad with Lime
Main: Wild Rice with Chanterelles and Chorizo

Serves 4

The soup:
300 ml coconut milk
12 large strawberries
2 ripe bananas
15 large ice cubes

Desiccated coconut
Grated dark chocolate
Blueberries and raspberries

  1. Place all ingredients for the soup in a blender and process until smooth.
  2. Spread the coconut on a baking parchment and roast in the oven (225C) for 6-8 minutes. To avoid burning, stir often.
  3. Serve the soup in bowls (or shot glasses) with the topping.

Avocado Gazpacho

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A very festive starter for a summer day, pleasing to both the eye and the palate. The Tabasco sauce is decorative but also quite hot so use with care. This recipe is best made a day in advance. The citrus juice prevents discolouring. To be served chilled.

Serve as part of a menu with
Main Course: Seafood Quinotto
Dessert: Duo Choco Mousse with Cassis Syrup

Serves 6:

4 avocados, stone and peel removed
1 small lime, juice
1 small lemon, juice
½ garlic clove (when used in a cold recipe the garlic taste comes out much stronger), crushed
1 green chili, deseeded, in pieces
2 yellow tomatoes, quartered
1 cucumber, cut into pieces
3 salad onions
fresh coriander
100-120 ml cold chicken broth
crab tails
olive oil
Black pepper

  1. Place the avocado pulp, lime juice, lemon juice, garlic, chili, tomatoes, cucumber, onions and fresh coriander leaves (save some leaves for the garnish) into a blender and puree until smooth.
  2. Gradually add the chicken broth until you have desired gazpacho consistency, thick but not too thick.
  3. Cover with cling film and refrigerate for several hours.
  4. Before serving, pour into small (the soup is quite rich) bowls. Place crayfish tails on top, some drops of olive oil and Tabasco, a few coriander leaves and some freshly ground black pepper.

Green Pea Soup with Horseradish

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Pea soup may not sound too exciting but this dish is always very popular with my dinner guests. The vermouth is crucial and it really needs to be Noilly Prat. The horseradish makes the soup a bit spicy.

Let the Baked Fillet of Hake with Gremolata follow this Pea Soup, and for a dessert I recommend the Roasted Fruit with White Chocolate.

Serves 8 as a starter

1 onion, chopped
1 tbsp butter
500 g frozen green peas
800 ml chicken broth
50 ml Noilly Prat vermouth
200 ml crème fraiche
Black pepper
50 ml whipping cream
50 ml sour cream
Fresh horseradish, finely grated, to taste
(can be substituted with a mix of sour cream and wasabi paste)

  1. Sauté the onion in butter.
  2. Add the peas, the chicken broth and Noilly Prat.
  3. Let simmer for a few minutes. Then puree with hand mixer so it becomes a smooth soup.
  4. Add the crème fraiche. Bring to a boil and let simmer for a few minutes. Take off the heat.
  5. Whip the cream, add sour cream and grated horseradish.
  6. Serve in small bowl with a dollop of horseradish mix on top.

Roasted Balsamic Tomato Soup

Roasted tomatoes provide a great base for a soup. The balsamic vinegar gives sweetness while the harissa paste provides some heat. For a Sunday menu, why not serve an appetizer of Stuffed Mushrooms, followed by the Roasted Balsamic Tomato Soup together with Oat and Raisin Rolls and with a sweet ending of Raspberry Pie with Crème Anglais.

Serves 4

12 medium size tomatoes, skinnedRoasted tomatoe soup IMG_4858
3 tbsp olive oil
1-2 garlic cloves, finely chopped
Fresh basil, shredded
2-3 tbsp balsamic vinegar
300 ml vegetable broth
2 tsp harissa paste
Salt and black pepper (if needed)
Parmesan cheese and basil to garnish

  1. To skin the tomatoes, cut small cross at one end of the tomatoe and let simmer in water for a minute. The skin will curl up and can thereafter easily be removed.
  2. Quarter the tomatoes and place on oven tray. Sprinkle with basil, garlic, balsamic vinegar and olive oil. Let roast in 180C oven for 30 minutes.
  3. Place in a pot and add a bit of the stock. With a hand held food processor, puree the tomatoe mixture. Add the remaining stock and the harissa paste. Let simmer on low heat for 10 minutes. If needed, add some black pepper.
  4. Serve with basil and Parmesan shavings on top.

Carrot and Ginger soup


This is a great dish to start of your saturday dinner. The flavours from carrot and ginger go great together. Serve with the glazed duck and finish off with a raspberry soufflé. This soup can also be served as a main course. You can then boil some lentils as well and combine with the cheese and leek mixture.

Serves 8

450 g carrots, peeled and coarsely grated
1 tbsp grated ginger
1 garlic clove, peeled and finely chopped
6 dl water
2 packages of concentrated vegetable stock
1 package of concentrated chicken stock
5 dl milk
6 cm leek
100 g feta cheese
2 tbsp olive oil
salt and pepper

For decoration:
pumpkin seeds, roasted and salted

1. Fry the carrot, ginger and garlic in olive oil in a pan on medium heat for about 5 minutes.
2. Add water, vegetable stock and milk. Let simmer for another 10 minutes, or until the carrot is soft. Mix in a robot coup. Taste and season with salt and pepper.
3. Chop the leek and mix with crumbled feta cheese. Add a scoop to each serving bowl.
4. Add the soup to the bowl and decorate with pumpkin seeds on top.