I noticed that celery root soup is becoming more popular these days. You can find it in restaurants and hear people bragging about it at dinner parties. I think you may have noticed by now that I love to make soup, so I could not help but digging into the topic too. I found many variances but decided to combine two recipes I found, one with mascarpone and one with shrimps. I thought a celery root soup with shrimps would be good and I have to admit that it turned out pretty well.

This is what you need:

  • 1 celery root
  • 1 large potatoe
  • 125 gr mascarpone
  • 125 gr shrimps
  • 1 liter vegetable stock
  • 1 garlic clove
  • 2 shallots
  • pepper and salt
  • chives

Let’s go:

Peel and cut the celery root. This may be a bit of a challenge. I used a sharp potato peeler to cut off most of the peel. You will need a normal knife to get into the corners at the bottom of the root. After that, peel the potato.

When the celery root is peeled cut it in dices together with the diced potato.

Fry the grated garlic clove together with the minced shallots in a little vegetable oil. Then add the diced celery root, potatoes and the vegetable stock.

Cook the ingredients for 15 minutes. Then use a hand blender to turn the cooked ingredients into a soup. I have seen that some people put the soup through a sieve before adding the additional ingredients. I prefer not to because I usually eat the soup for lunch and want it to be filling. Up to you really. Finally add the mascarpone and let it melt into the soup while gently stirring.

Add a small hand of shrimps and chives to the soup before serving, and you’re ready to go!

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I recently posted an image on my Facebook page that said ‘My heart says ‘chocolate’, but my jeans say: ‘for the love of god woman, eat a salad!’ Hilarious! I just had to post that one! But let’s be honest, we are already in the middle of May and in about 6 weeks from now summer holidays will start. My jeans are not begging for it just yet but I would not mind loosing some pounds before getting into my bikini again 😉

So after all the sweet recipes like white chocolate macadamia cookies, coconut lime macarons and scones it is time for some vitamins with this Broccoli soup with salty Parma ham. It’s delicious, nutritious and low in fat. Go indulge yourself!

Here’s what you need (serves 4):

  • 500 broccoli
  • 1 onion
  • 2 garlic cloves
  • 2 large potatoes
  • 4 leeks
  • 4 celery stalk
  • 1 liter vegetable stock
  • salt and pepper
  • Parma ham

Here’s how:

Mince the garlic cloves and finely chop the onions. Then cut the broccoli in pieces and peel the stalk. Cut the stalk as well. Slice the leek and celery stalks and finally peel the potatoes and dice them.

Heat a little olive oil in a pan and fry the onion and garlic. Then add the other vegetables and let the vegetables cook on a low fire for 20 minutes. Then add the stock and let the soup cook another 15 minutes. Bring to taste with salt and pepper. Then use a hand blender turn the soup into a consistent mass.

Finally, slice the salty parma ham and garnish the soup with a few slices.




I think our typical Dutch ‘Koninginnesoep’ (Queens Soup) will always be Queens Soup, even with a King on the throne. So for today I decided not to honour King Willem-Alexander, but his mother instead by making this Dutch Queen Beatrix Soup.

I was once told that people tend to relate to only one royal in a lifetime; that at the end of someone’s life there is one royal that you would call ‘my queen’ or ‘my king’. Kings and queens are not on the throne for a few years, they hold the position for decades, representing the country and often: the generation.

For my grandma it was former Queen Juliana. For my mom it is her daughter: Queen Beatrix. For me it is a bit undecided. So far it has been queen Beatrix that held the throne during my lifetime. Only since last year it is her son Willem Alexander. I guess that by the end of my life I will feel like Willem Alexander represented my generation.

Perhaps at one point I will start calling this soup Kings soup, but let’s stick to the historical name for now :

Queens soup is typically made of chicken stock and roux, and it has a nice and soft flavour. The salmon gives a nice twist to it.

Here’s what you need (for 4 persons):

  • 1 liter chicken stock
  • 30 gr. butter
  • 30 gr. flour
  • Salt & pepper
  • Nutmeg
  • Lemon juice
  • 100 ml. cream
  • 1 egg yolk
  • 150 gr. Smoked salmon
  • Fresh dill

Here’s how:

Heat the chicken stock in a sauce pan. Melt the butter in a separate (soup) pan. Then add the flour in small increments while stirring. Then add the heated chicken stock to the butter-flour mixture (roux). Stir well and bring to flavour with pepper, salt, nutmeg and a few drops of lemon juice.

Mix the egg yolk with the cream and add 5 tablespoons of soup. Stir again. Take the soup off the fire and add the cream mixture. Stir well and you are ready to serve your Queen Beatrix Soup: Pour the soup in your favourite bowl and add some flakes of smoked salmon to your soup. Garnish with fresh dill.


Somehow I find bacon not a very ladylike type of meat. It must be because of the value that men attach to it: somehow it adds to their manhood. How? I don’t know. Since I am a woman I’m the wrong person to ask. But in time it has affected me in my attitude towards bacon… Sad actually…

Well anyway, this is a potato leek soup with crispy bacon. It might not be feminine, but it tastes awesome.

Serves 8

This is what you need:

  • 1100 gr. leek
  • 270 gr. potatoes
  • 1.5 onion
  • butter
  • 1.5 liter chicken stock
  • 250 gr. bacon strips
  • chives
  • 300 ml. white wine

Here we go:

Start by slicing the leek finely 1100 gr in total. Keep a little leek on the side for garnish. Coarsely chop the onion and fry them in a little butter in a large pan. Then add the leek and white wine and let them simmer on a low fire until it becomes almost syrupy.

Heat the stock in a separate pan.

Then slice the potatoes into thin slices and add them to the leek. Stir well and then add the stock. Let the whole simmer for another 10 minutes. Then use a hand blender to puree the soup.

Fry the bacon and cut the chives. Add a little of both to the soup just before serving.


I always thought I could do without a foodprocessor

I thought that if I had one, it would just stand in the corner and take up what little space I had in my miniature appartment. I decided I should wait with buying one until I’d find my dream house. But then, one day, a foodprocessor was handed to me, for free.

The owner thought the thing was taking up too much space and she was not planning on moving to a bigger place for a long time anyway. Before my brain was able to make a rational assessment of the free space on my kitchen worktop and compare it to the size of the foodprocessor, my arms already went up and my mouth said ‘I always wanted one! Thanks so much!’. And there I was: with foodprocessor, without space.

Well, long story short: I ended up sacrificing other stuff to make space for the foodprocessor in 3 consecutive homes, and while I still have not found my dream house with gigantic kitchen, I am fairly sure this machine will continue to move around with me until the end of its days.

What you need for a fresh herb butter is this:

  • 150 gr. unsalted butter
  • 1.5 tsp sea salt
  • 2 sundried tomatoes in oil (2-3 tbsp)
  • 2 garlic cloves
  • Fresh herbs: Basil 25 gr., Chives 10 gr., Parsley 25 gr.
  • Juice of half a lemon
  • Black pepper

The rest is simple: Take the butter out of the refridgerator so it’s not too hard. Coarsely chop the fresh herbs. Then take your foodprocessor, put all the ingredients in and mix it until all ingredients are finely chopped and mixed with the butter.

Let this goodness melt on top of your steak, serve it on bread with a cup of hot soup or at your summer BBQ.

There’s room for experimenting: try using cilantro, or rosemary.



My company recently moved to a new office building. I now have a desk on a nice and sunny spot next to a window, the coffee is much better than in our old building and there is free cup-a-soup! But… there’s no microwave. Big bummer! Although microwaved food is not as great as freshly made dishes I did enjoy having a cup of home made soup for lunch from time to time.

I could only think of one solution: Gazpacho.

A cold soup would be the perfect solution. I went through some of my cookbooks and found this really great recipe that I just have to share with you: a Fennel and Bell Pepper Gazpacho.

Here’s what you need: (8 – 10 portions)

  • 2 tbsp Olive oil
  • 2 leaks
  • 1 onion
  • 2 shallots
  • 2 garlic cloves
  • 5 large carrots
  • 2 tbsp fresh thyme
  • 3 red bell peppers
  • 2 fennel bulbs
  • 1 liter vegetable stock
  • 3 tbsp yoghurt
  • 200 ml white wine

for the salsa topping:

  • 1 small tin of maize (maïs)
  • 1 shallot
  • 1 tomato (sweet)
  • 1 lime
  • mint leaves
  • 1 tbsp fresh coriander
  • 1 tbsp parsley
  • salt and pepper

Let’s go:

We are going to start with the soup. Finely chop the onion and shallots, mince the garlic clove and cut the leak into fine rings. Then clean the carrots and slice them. Cut the fennel bulbs in two, remove the core and coarsely chop the bulbs. Heat the olive oil in a pan and fry the onion, leak, garlic and shallots. Then add the thyme, carrots and fennel. Cook the vegetables on a medium fire, with the lid on the pan until they are done.

While you wait for the vegetables to cook, cut the bell peppers in 4, remove the core and put them skin side up into a preheated oven or grill. When the skin turns black, take them out and remove the skin. Watch out, they are hot!

Add the bell pappers, wine and vegetable stock to the vegetables and cook for 20 minutes. When you are done, use a blender or hand blender to puree the soup. Add salt and pepper to taste and let the soup cool down.

Let’s proceed with the salsa. Remove the seeds from the tomato and finely chop both the tomato and the onion. Add the maize, and the coarsely chopped mint leaves, coriander, parsley and the juice of one lime. Mix well and add salt and pepper to taste.

Put the cold soup into a bowl, add a few spoons of yoghurt and a few spoons of salsa on top.



Title: Soep. Zalige soepen, licht en smaakvol voor creatief koken.
ISBN: 90-66-1375-2


Red lentils… I find them kinda difficult. They don’t taste bad but I always found it hard to make a red lentil soup that was full of flavour. Green and black lentils just have a little more flavour of their own I think. So what about the red ones? I was convinced there was a way to make a nice red lentil soup, but I only really started trying after having had a really great red lentil soup at a cultural event in Amsterdam.

Without any recipe to start with I made this red lentil soup with cumin and coriander. I think I came close to the one I had that time in Amsterdam and it is definitely on my list of soups I have to make again one day. Let me know what you think!

This is what I used:

  • 250 gr. red lentils
  • 2 potatoes (medium to large)
  • 2 carrots
  • 4 celery stalks
  • 1 onion
  • 2 tsp coriander seeds
  • 2 tsp kurkuma
  • 2 tsp curry
  • 4 tsp cumin powder
  • Fresh coriander (10 gr)

Here’s how:

Take a big pan and add the lentils and 2 liters of water. Bring the water to a boil and then put the heat down and boil the lentils for 45 minutes.

While you’re waiting: Peel and dice the potatoes, onion and carrots. Clean the celery stalks and slice them. Heat some vegetable oil in a frying pan and fry the onions with the coriander seeds, kurkuma, curry and cumin powder.

When the lentils have cooked for 45 minutes add the potato, carrots and celery stalks with the spiced onions. Let the soup cook for another 15 minutes. Use a hand blender to give your soup a more smooth consistency. I always leave some chunks in because I like the bite it gives to the soup. All up to you though! Add pepper and salt to taste.

Finely chop the fresh coriander. Before serving add the fresh coriander.

Bon appetit!


‘Erwtensoep’, we call this typical Dutch Winter Pea Soup in the Netherlands.
This green pea soup is so deeply engrained in the Dutch’ mindset and culture that when I eat it I think of snow, crazy fun afternoons ice skating on canals and lakes, and lots of cosiness at home. What is winter, without green pea soup? Memories…

I was therefore deeply shocked that I could not find green split peas anywhere in Denmark (‘what do you mean, no green peas?!?!’). Apparently green peas are not as common as I thought.
Desperate to get the Dutch winter feeling, I tried replacing the green peas with yellow peas, and although it did not taste bad, it simply did not do it for me.

So here’s a traditional pea soup recipe. I hope it can give you the Dutch winter feeling too.

Here’s what to buy:

  • 1 pack of green split peas 500 gr (use amazon if you must)
  • 2 big potatoes
  • 1 vegetable stock cube
  • 400-450 gr. pork chops
  • 350 gr. mixed soup vegetables (leek, celery, carrot, celery, cauliflower etc.)
  • Dutch rookworst (smoked sausage)
  • Pepper & salt

What do do:

While a lot of people think that making pea soup is really hard, it actually is not. It just takes a lot of time. My advice is to put a pan of soup on a low fire while cooking your dinner for the day. That way you don’t waste time and you are in the kitchen anyway and can keep an eye on your soup.

Put two liters of water in a big pan and add a little salt, the split peas, the peeled and roughly chopped potatoes, and pork chops. Also add the vegetable stock cube. First bring the mass to a boil and then turn the heat down and let the soup cook on a low fire for around two hours. Add the vegetables after 90 minues.

Make sure you stir regularly to avoid the soup to stick to the bottom of the pan. If too much water evaporates you can add a little water. I like my pea soup a bit thicker: when I put a spoon in my soup it should fall down slooowly. Off course you can make it the way you want to.

Add pepper and salt to taste and add the sliced sausage before serving. Enjoy!


This spicy bell pepper soup is not for the weak hearted. It warms you up even if it is far below zero.

Here’s what you need for 6 bowls of soup:

  • 9 bell peppers (red)
  • 10 tomatoes
  • vegetable stock cube
  • 1 liter water
  • 4 shallots
  • 3 garlic cloves
  • tabasco
  • worchester sauce
  • 2 table spoons of olive oil

 Let’s get started:

Peel the sjallots and cut them finely. Clean the bell peppers and tomatoes and cut them into large chunks. Then peel the garlic cloves and mince them. Heat a little bit of olive oil in a soup pan. Fry the sjallots and garlic for a couple of minutes and when they get a nice glaze, add the bell peppers and tomatoes and fry the whole for another 3 minutes. Add the stock (cube and water) and let it cook for 15 minutes.

Put the soup in a blender and blend untill it becomes a consistent mass. Add worcester sauce and tabasco to taste. It’s better to start slow and taste before adding more. I added 2 teaspoons of worcester sauce and 6 drops of tabasco.  Add some freshly chopped basil to taste before serving.


This week I am going on a business trip to the capital of the Czech Republic Prague! I really hate my job… NOT! I was supposed to do some preparational work on Sunday, but now it turns out I don’t so I have all day to stroll around and try some Czech bars and restaurants. I have been in Prague years ago and I remember the food to be rich in flavour, large in size and low in price, so this should be good. I tried to make some Czech recipe’s this week to get into the groove in advance to the trip. I hope you want to enjoy them with me. Today I present to you: Hunters Mushroom Soup

Here’s what you need:

  • 350 gr  mushrooms
  • 1 onion
  • vegetable oil
  • 50 gr. bacon
  • 50 gr. flour
  • 1 liter chicken or beef stock
  • 50 gr. cooking cream
  • 220 ml. cooking wine
  • Salt and pepper, to taste

Let’s do it!

Heat a little bit of vegetable oil into a large pan. Cut the bacon, chop the onion and slice the mushrooms. Fry the bacon until it is nice and crisp. Then add the onion and mushrooms and fry another 5 minutes. Finally add the flour and water and bring the soup to a boil. When the soup boils, add the chicken stock. Then let the soup cook on a low fire for 20 minutes. Then add the cream and wine and salt and pepper. Let the soup cook for another 15 minutes.

Serves 4.


In my family we have a habit of making soup whenever anyone is celebrating his birthday. Not that we don’t eat cake but we like to give guests a bit of something to fill the stomach when they show up, or when they go home. Now you must think that my family members live miles away… Actually, most of them live less than 2 kilometers away. So this tradition is not at all to please long distance travellers, I guess we just think it’s cozy to have dinner with the people we love.

For birthday parties soup is perfect cause you make a whole lot of it the day before and simply heat it up on the day itself. Not too many dishes, perfect! A tomato soup always does well, and is sort of risk-free. This Italian tomato soup is pretty basic but has an Italian touch. It is best with sweet sun-grown tomatoes.

For 6 persons.

Grocery list:

For the soup:

  • 1.5 kilo tomatoes
  • 1 onion
  • olive oil
  • 2 garlic cloves
  • 2 shallots
  • thyme – 2 tea spoons dried thyme or 2 large sprigs of thyme
  • 0.5 liter vegetable stock
  • 2 tablespoons tomato paste
  • salt and pepper

For the garnish:

  • 250 gr. cherry tomatoes
  • fresh basil leaves
  • 100 gr. feta

This is how it’s done:

Cut the onion, shallots and garlic cloves and slowly bake them in a little bit of olive oil. Add the thyme and let it heat for a few minutes. Cut the tomatoes into large chunks and put them in the pan, togeter with the tomato paste. Let it cook for 5 minutes, and stir regularly. Then add the vegetable stock, pepper and salt and bring the whole to a boil. Then put the heat down and let the soup boil for 30 minutes.

If the soup still looks too wet after 30 minutes, you can leave it on for another 10 minutes or so.

Then take the pan off the fire and use a (stick) blender to puree your soup untill it is nice and smooth.

Chop the cherry tomatoes in 4 pieces, roughly cut the fresh basil leaves and crumble your feta. Add the garnish to the soup just before serving.




This recipe was my first try at making an indian lentil soup, and although the recipe has changed a bit over time it is still one of my favourite soup recipes.

I don’t remember ever having had lentils before that one day, it must have been May 2006-ish, when my boyfriend-at-the-time served me his moms home made lentil soup. I can still remember it clearly because it was the first time I visited him at his home and I was super nervous. Since I never had lentils before I did not know if I would like it or hate it, which is kinda important if you’re eating your boyfriends moms food. You NEED to like it! Luckily I did and survived that moment.

It was only a few years later I started to experiment with making lentil dishes myself. I hope you like this soup:

This is what you need:

  • 125 gr. green lentils
  • 1 green pepper
  • 1 onion
  • 4 small to medium carrots
  • 1 potato
  • 75 gr. coconut milk
  • 2 teaspoons coriander powder
  • 2 teaspoons Kurkuma
  • 1 teaspoon curry
  • 1 teaspoon cumin powder
  • vegetable oil

Ready steady cook!

First off, make sure you wash the lentils in cold water. Finely chop the onion and green pepper, but take care of your eyes! Then peel the potato and cut it in dices. Do the same with the carrots.

Put 1 liter of water with the washed lentils onto a low fire and slowly let them cook for about 45 minutes. Make sure that you add water if too much water evaporates.

Fry the onion, herbs and green pepper in a separate pan in a little oil and mix them well. When you are done, add this to the lentils. Then add the potato, carroets and coconut milk to the soup and cook it for another 15 mintues untill the vegetables are done.

Serve the soup with Naan.