hot…and summerpeasoup

Today it was very hot. But you don’t hear me complaining. The only thing I complained about that I was very tired, I didn’t sleep well. Because I put the 2 children on the same room. But of course what we thought, it is too interesting for now they want to play, destroy the room and especially the do not want to sleep. Wait one week and they are used to it and want to go to bed and sleep. Anyway because of the hotness outside I wanted to make something fresh and I remembered making a soup with peas together with a friend of my, I really enjoyed this it was very sweet and a light soup!
I took the recipe from veg written by Hugh Fearnley-Whittingstall (perfect book for people who want to eat vegetarian)

the recipe for 1 litre of pea soup
1 tablespoon of olive oil
20 gram of butter (I used again extra vierge olive oil)
1 red onion (medium) cut in thin pieces
2 twigs of thyme, only the leaves (maybe you like more)
1 litre of stock (vegetable)
500 grams of peas fresh or frozen
20 gram of fresh parsley leaves
salt and pepper
some twigs of mint or eatable flowers for garnish (I used Malva sylvestris)

a food processor
a cooking pan for 1 litre soup
a knife
cutting board

Lets begin………..
Get the onion and cut it into little pieces, take the leaves from the thyme and get the oil!
This is the first step to make the soup, put some oil into the cooking pan together with the onion and thyme. Let’s make the onion glassy this will take something like 5-10 minutes (make sure the gas is not on the highest).
Second step:Time to put the stock into the pan if the onions are ready and also the peas salt, parsley and pepper. If the peas are well cooked it’s time to make them tiny by a food processor.
Third step:Put the soup into the food processor with s-blade and make the soup very smooth.
When this is done, you taste the soup if it’s perfect. Maybe you put in some more salt and pepper and maybe spice it up by chilli pepper flakes (I made my bouillon with some flakes in it)
fourth step:Decorate every bowl/plate with some leaves from mint and eatable flowers. I would say enjoy this taste

enjoy/ bon appetite

Red lentils, pumpkins and beets…….fire truck red soup

Look at my vegetables, I see pumpkin, 3 beets, onion and coriander leaves. I know I have some red lentils on the shelf. Yes I am going to make a nice soup. It is a sweet tasting soup. I made a watery soup but if you like a thicker one put in some potatoes or parsnips

Ingredients for the fire truck red soup (8-10 persons)
juice of 1 lemon
250 gram of washed dried red lentills
3 litres of water
1 garlic bouillon powderblock
1-2 red onions/ 3 spring onions
2 big carrots sliced
1 medium pumpkin cut in squares from 2 by 1 centimetres
3 beets cut in slices
(if you like chili pepper to taste)

to decorate for each bowl
1/4 teaspoon of nigella seeds
sprinkle some roasted pumpkin seeds
some baked garlic to taste
Himalaya salt/pepper to taste
maybe some bread

a knife
a cutting board
a immersion blender
a big cooking pan for 3 litres of soup
a wok

How to begin….
You don’t have to do much of work, cut all the vegetables, wash and get the cooking pan.Fill this with the water, the garlic bouillonblock, the beets, the pumpkinpieces, the lentils, lemon juice and carrots (and maybe the chilli pepper).
Put the lid on the pan and bring it to a boil…when it’s boiling turn the gas low and simmer for about 30 minutes. The pumpkin must get soft and the beet also…

In the meanwhile get the wok and roast the pumpkinseeds, to decorate the bowls. After set aside. Get again the wok and put in some oil, this is for sautee the onion very short, they must get glassy. set aside. (in the meanwhile get all the decorating;))
And heat up the garlic till it is a little brown and also set this aside

The soup must be ready now…get the immersion and make the soup smooth. Some lumps are ok, if you like.
Get the bowls, fill them with soup and sprinkle the pumpkinseeds and nigella seeds on top. Also some spring onion (you can chosse to mix them also into the soup) and garlic.
As a finishing touch some salt and pepper

Enjoy the taste and ‘sweetness’ of this soup

straight from the land……fennel soup

I heard about, havent’t been there before, I was so curious about this project.
Here in the North of Amsterdam in some house area, next to the greeneries of the school children is a land full of vegetables, plants and so on. It’s a organisation who works with people who are homeless or has to learn to work again (different reasons). Wow we bought our vegetables here today, it’s organic and not so expensive and no transport just straight from the land…A man helped us cut the vegetables, we choose the most beautiful fennels, chard, leek and so on…I know now where I get my vegetables from, I love this little ‘secret’ in the north…and nice to buy there vegetable plants what you can put into your own garden, my brocolli didn’t work yet but they have beautiful plants, and now they are shining in my garden! Thank you people, I see you next week. And with the beautiful big fennel I made a nice tastefull soup!

Ingredients of the fennel soup
2 fennels (medium size)
1 litre soup
some bouillon powder (I just do for 1/2 litre)
2 red onion cut in slices
oat cuisine 200 milliltre
juice of 1 lemon
+/- 1 teaspoon for each bowl caraway seeds
for the garnish => the green of fennel, some broad beans, chive, sundried tomatoes (chopped very tiny) or parsley.

a cooking pan
an immersion
a knife
a wok
some nice bowls

Lets begin………
Also this is easy to make, cut the fennel, onion and wash them of course.
Get the cooking pan fill it with water, put in the bouillon, fennel and lemon juice. Bring it to a boil…. simmer for 20 minutes.
In the meanwhile get the wok put in some oil and sautee the onion very short, so it’s still a little ‘crispy’, set aside.

When the time has count down get the immersion and puree the soup till it’s smooth….
Get the bowls (you can choose now to poor in the oat cuisine into the pan, or a little as decoration and taste in the bowls) on top sprinkle some onions and caraway seeds.
And finish with salt and pepper to taste. If you want a thicker soup, put in some potatoes while simmering…………..they must get soft at the end for puree

Easy and delicious…enjoy

pink shoes…..and green cold cucumber soup

Good feeling! The day before yesterday I bought pink (really pink) boots at vega-life, really great and yesterday we had a nice barbeque for vegans and vegetarians in Rotterdam. Meet new people, got some inspiration for new soups and dinners….and as a great surprise we saw manu chao at a stage at the Hofplein in Rotterdam, unfortunately my littlest son didn’t like the bass so only two numbers we saw and danced upon…
But now the day after, really tired, skipped all the appointments and just chill at the house and in the garden (full of sun). Made some fresh cucumber soup, based on a recipe of the allerhande. Here you can enjoy now also the recipe, it is a cold soup nice for in the summer.

Ingredients for the green cold cucumber soup (4 persons)
2 big cucumbers cut in big pieces
2 green bell peppers cut in half
4 big spring onions cut in 4
5-6 tablespoons of olive oil (cold pressed)
3 cloves of garlic
1/2 cup of chopped fresh coriander leaves (and maybe some for garnish)
6-8 sundried tomatoes (I used not the one in oil, but dried one and soak them for 5 minutes in boiled hot water)
1/2 cup of roasted almonds (maybe also some for garnish)
2 tablespoons of apple vinegar (if you don’t have a 2 tbs of lemon juice will do also)
a pinch of chili pepper powder
(if you like you can put in also some fresh ginger root, but put in less sundried tomatoes)
some salt/pepper

a food processor with s-blade (or a blender)
some boils
a knife and cutting board
good music to celebrate the summer

It’s so easy….
Roast the almonds, cook the water for the sundried tomatoes and cut every vegetable!
All the vegetables and coriander you can put in the bowl of the food processor.
When the almonds are roasted and the sundried tomatoes are soft, but them also in the bowl. MIx the ingredients till it’s like soup, while you poor in the oil, chili powder and apple vinegar.
Taste if you like the soup, and poor them in 4 great bowls. Make the taste better with some salt and pepper.

I would say enjoy this soup and let you surprise how nice the taste is!

awsome autumn makes it perfect for some beetsoup with a pinch of orangetaste

Yes it’s started again, the autumn. The leaves are falling of the trees and it’s getting colder. It’s beautiful to see the sun shining in those days. It makes the autumn special.
We have a lot of time talkings about to live in a place where it’s always hot and sunny, I always said I love it and I definitely want to move some day to that kind of place, but I must say I think when you don’t have the seasons, you like the sun on a different way it becomes “normal’ and I think you enjoy the sunin some other way  then we do in the Netherlands (for example).
Now we have every 3 months a different season, then it’s cold where the people do some kind of wintersleep in their houses, they are more on their own, the spring where always the people get out of their houses and become really enthousiastic about everything and started to love life again. The summer is the season where the things happens and it’s always over when you start to get used to the sun and then autumn special smells of fallen leaves…yes you must love every season and for me beetsoup I made today fits perfect in the season of autumn, it’s red and orange. Really autumn colours and the taste is great also!
And I have to say I ate it together with some mint-spelled pancakes ( I will write about it next time) it was delicious!

Beetsoup with some orange taste (4 persons)

600 gram of sweet potato cut in thin slices
1 1/2 litre of home-made bouillon (ok if you don’t have, some tablets to make bouillon are also ok :))
4 beets
1 1/2 teaspoon of caraway seeds
1 tablespoon of orange zest (if you are not a big orange lover, take less then a tablespoon, maybe the half of it)
1/2 lemon ripped of his juice
3 cloves of garlic
some cold-pressed olive- oil
The tops of fennel for garnish
an oven
a baking dish
a cooking pan size 2 litre or more
a magimix (food processor)
a knife
a spoon to stir the soup
a garlic press
a grater
some bowls to pour the soup in and serve!

Come along boys and girls lets start!
So first things first, get the beets and get the peel of, cut them in parts of 4 each beet! Put them in the baking dish with a little water lets say 2 mm of water and put aluminium foil on top to cover the baking dish. Get some fire and put the oven on 200 degrees Celsius. Slide in the baking dish and let stand for 45 minutes.
In a meanwhile you can start with the soup to prepare, cut the sweet potato, press the garlic, get the juice of the lemon, grate the orange, make the 1 1/2 litre of bouillon and set aside.

When the beets are 20 minutes in the oven, get the baking pan, put on fire and pour in the olive-oil, after the oil is heated put in the garlic, Just a short baking till it becomes a little brown, pour in the bouillon and the sweet potato, the lemon, caraway seeds bring it to a boil. And then let simmer for 15-20 minutes, till the potato is soft!
So get out the beets and pour them in the soup, now it’s time to purée the soup in the food processor till it’s smooth!

I just say lets do the finishing touch with the orange zest, mix it well through the soup…and voila you have your own nice autumn soup.
Get the bowls and decorate the soup after you poured it in the bowls, with some caraway seeds and the tops of the fennel. Great I hope you will enjoy the taste at least I did 😉

enjoy your meal

sooner evening (wintertime), time for candles and cauliflower soup….

It’s always strange how quick it goes, the night comes earlier, it get earlier dark. It has some nice moments, but a human need light, especially me…
When it’s dark, it’s time to go home, play some games, eating hot soup, reading good books, watching some nice films and especially the candles are making the mood when you close the curtains.
It’s time to lock you up, to prepare for the winter-time to eat some more greasy food for the cold weather.
Time for thinking time for being a little depressed, but then when the spring is coming you are more happy then ever!! You smile more, you can rule the world, you get in love again, the smell of the nice flowers, the sun…yes the sun I like the most!!
Anyway it will take 5 months till the spring will come, so again I made some soup, this time from cauliflower, this soup is creamy and thick, good for the winter to get your stomach filled till you will explode….and to need some rest after the meal because it has to fall down in your body. Good luck with making the soup…download some nice film (did I say download ;0) for the after dinner-dip.

The ingredients for the cauliflower soup (4-6 persons)

900 gram of cauliflower, cut in little roses
2 big potatoes (like 350 gram) cut in slices
1,5 litre vegetable bouillon
1 spring onion for garnish
16 whole almonds, you will grind it your own
juice of 1 lemon
1 1/2 tablespoon dried parsley
1 1/2 teaspoon nutmeg
some 4 seasoning pepper
Maybe if you have in the house (tofutti garlic and herb, of herb and chive) as a experiment

The kitchen tools
a cooking pan for the soup
a food processor
a baking pan
a whisker

Making the white creamy soup
It’s easy, wash all the vegetables, after get the cooking pan, pour in the bouillon, the cauliflower and potatoes.
Bring it to a boil and boil for 10 till 15 minutes, it’s ready when the cauliflower and potatoes are soft.
Put the c-flower and potatoes in the food processor,  grind till it’s smooth. Put back in the cooking pan, now you stir in the parsley, lemon juice and nutmeg! Put on a low fire, let not cook….Now you can roast the almonds in the frying pan, no oil only the pan fire and almonds (if you don’t have a mortar at home you can put the almonds in a plastic bag and hit them with a hammer in little pieces)
Bake the almonds till they are brown, beware suddenly it goes quickly and if you don’t watch them very well, they will get black and disgusting!
So if you have you can put in the tofutti, I didn’t try but I think it will make the soup delicious, just put in as much as you like. Anyway after this you put the soup in bowls, put on top of the soup the spring onion, cut in slices and the almonds. Sit comfortable and take care of the film after 😉
Maybe if you like you can bake some mushrooms and you can use this as garnish too, just experiment with the soup!!

Have a nice meal

bell peppers……

long time I didn’t write, I was soooo busy, we were out of dinner and to a nice theatre play, in Amsterdam-North there used to be a little village calls Asterdorp (that’s were the play was about with some old Dutch songs). This village was meant to be for asocial persons to live there and to be fed up again (to be clean and very well social people), they had one big entrée and in the night the entrée was closed. So strange I can’t imagine this happened.
The day after my niece and nephew came to sleep in Amsterdam by their uncle and aunt ;), funny their first time, they are 7 and 10 years old, we had fun at the nemo ( This is a science centre. Really nice for children and adults to do some experiments, we wanted to go after to the rainbow warrior festival, but they were so tired we went straight to home!

We had some dinner and after we saw pirates of the Caribbean part 4 or something, I even didn’t see part one. It was a funny film but really not one of my kind!
Anyway Sunday they left and Monday we had to sleep very long we were so tired of the weekend, Tuesday also and now it’s Wednesday and I had time to make a proper dinner and a dinner I wanted to share.
I looked in the fridge and I saw bell peppers, broccoli and a leek. What to do? A soup is the easiest way of making diner with totally different vegetables. So this was my mission, make a nice bell pepper soup. I think I almost accomplished my mission!
Here are the ingredients ——->

the ingredients of the bell pepper soup

3 bell peppers ( coloured red, orange or yellow, because they are the sweetest) cut in 2 halves and unseeded
1 leek
280 gram broccoli
1,5 vegetables bouillon
1 tablespoon raspberry vinegar
1/2 teaspoon of chilli powder
some oil

The kitchen tools
a food processor
a wok
a cooking pan for 2 litres
an oven
some bowls

How to begin

You cut the bell peppers in half and unseeded them, put them in the oven for 20 minutes to get a darker peel! Put the oven on 200 degrees Celsius
In a meanwhile get the cooking pan, wash the broccoli and cut it in little pieces, you can use the stamp also! The stamp you must peel and then cut in slices…
Put them in the bouillon and bring it to a boil, boil this for 10 minutes till the broccoli is soft.
Now you are ready to cut the leek in slices! Get the wok, put some oil in and let the oil get warm, put in the leek and bake for a short time till the leek is glassy! Set aside…..
I think the bell peppers are ready now get them out of the oven, put them i9n the food processor together with the broccoli (don’t put the bouillon in maybe la little bouillon to get a smoother substance)
Is it a smooth liquid put them in the cooking pan together with the leek, stir till it’s mixed well. Now pour in the raspberry vinegar and the chilli powder! The soup is finished did you now it was so easy……?

Anyway nice to serve with some bread with can find in some earlier blog of me, anyway I put it underneath this page!!

Have a nice meal…………

Oh yes and of course you want the recipe of the home-made herb-butter, here are the ingredients just put them all together in the mixing machine. Just taste if you like the taste and be a little creative (maybe some cayenne pepper)

The ingredients of the herb-butter

2 cloves of garlic
150 gram vegan butter
1/2 cup fresh parsley  or some dried
4 teaspoons garlic/pepper spice
1 teaspoon oregano
2 teaspoons of basil
2 teaspoons of dill
some juice of a lemon


almost halloween, that means pumpkintime!

It’s so easy to remember when Halloween is coming the pumpkins are everywhere in the store and not so expensive! And pumpkin is so delicious and sweet, and if you do it right you can cut out a face at the peel of the pumpkin, so you can put a candle in it and decorate your house or outside the house. Nice for the darker days
(It’s a hell of a job to cut out the meat of the pumpkin without ruin the pumpkin, but if you are patience you can do it!)
When the pumpkin is organic and not sprayed you can eat also the peel, I like to use everything of a vegetable, so you won’t throw anything away and get every vitamin of the vegetable inside your body. And most of the time just a little under the peel there are the most vitamins located.
So anyway what I made today is a nice pumpkin soup. A little hot and sweet, for me the perfect combination. 🙂
I made a big pan so I can eat also the day after some soup, and most of the time the taste is even better then when it was fresh cooked! Enjoy to make it and maybe to cut out a scary Halloween face…….and the seeds (dry them) maybe you can put them in the summer in the garden and who knows maybe you get some pumpkin plants!

The ingredients of the pumpkin soup (4-6 persons)
half of a pumpkin (surround 800 gram) cut in little cubes (organic? leave the peel on it will get soft)
1/2 of a onion cut in little pieces
10 mushrooms cut in slices
80 gram of coconut cream (santen) better is fresh coconut milk but I didn’t had it at home 😉
1 1/2 litre of vegetable bouillon
1 tablespoon of curry powder
1 teaspoon of chilli powder
1 leek cut in rings
3 big carrots cut in slices
juice of 1/2 a lemon
5 gram of fresh ginger (rasped)
Maybe some pumpkin seeds for garnish (baked in the oven for 10 minutes on low fire)
some oil
a dash of cranberry syrup for every bowl
1 tablespoon of dried parsley

the kitchen tools
a wok
a cooking pan
a food processor

The start of the soup
Cut everything what must be cut and wash also every vegetable! Get the pumpkin, the carrots, ginger, coconut cream and the bouillon, put them all together in the cooking pan. Bring it to a boil and simmer for 10-15 minutes. When the pumpkin and carrots are soft it’s ready
In the meantime you can prepare, the onion, leek and mushroom in another pan! Get the wok and put some oil in it, heat the oil. After put in the leek and onion, the mushrooms you put in when the vegetables are glassy. The mushrooms must get a little tan and when ready set the wok aside.
The bouillon must be ready now! Get the food processor and ‘mash’ the vegetables till they are smooth…Put them back in the cooking pan, now poor in the lemon, spices, leek, mushrooms and onion. Stir well and stand for 5 minutes on a low fire. Get the bowls poor in the soup, put a dash of cranberry syrup in it, ready to serve!

Enjoy your meal!

it’s raw!!….corn soup

Last week I am very interested in raw food, I think it’s very well in combination with vegan food. And nice to experimentation..I always watch who’s the chef on the Dutch television it’s a food program, 4 people are going to cook at their house for each other, but one is the real chef….so you have to guess
Last week there was also a raw food lady, she had her own garden and the raw food she made looked very delicious…
Anyway if you don’t know raw-food I’ll explain, you just eat everything raw, you don’t destroy vitamins, you can heat food like  50 degrees Celsius the other people say 42 degrees Celsius (so the food stay alive!).
Now I have for years a book from Charlie Trotter and Roxanne Klein, but always when I looked at it, it was taking so much time to make, but now I dared to make one soup and cashew-cheese…BRAVO!

Yes it’s very laborious and it takes a couple of days, but for this corn soup you just need 2 days!!
So I wanted to share this recipe, it’s not from my own….

Ingredients for the Indian spice mix*

1/2 tablespoons of fresh ground cinnamon
1/2 tablespoons of fresh ground cardamom
1/2 tablespoons of fresh ground coriander seed
1/2 tablespoons of fresh ground cumin

ingredients for the curry oil*

the Indian spice mix
1 clove of garlic
1/2 teaspoon fresh ground turmeric
1/8 teaspoon fresh ground cayenne pepper
6 grains of smoked salt (I don’t know what it is so I just used sea salt)
1/4 teaspoon sea salt
2.5 decilitre olive oil

The kitchen tools

a blender
a grinder
a bowl

The start of making the curry oil, just put all the ingredients together in the blender and blend for 2-3 minutes. You put the mixture in a bowl, put some plastic on it and put it for one night in the fridge!
You must use this oil within 2 days!

The ingredients of the corn soup!*

7,5 decilitre sugar-corn-grains
2,5 filtered water (I just use normal water I just have to use to all this so I don’t have everything at my home)
grey sea salt (I used normal) and fresh ground pepper
1,2 decilitre sugar-corn-grains
4 tablespoons of palm heart
4 tablespoons curry oil

The kitchen tools

a blender
a colander
a food dryer (I didn’t do because I didn’t have one!)

How to start

Just blend the 7,5 dl corn and the water till it’s a smooth purée, get the colander and sieve the soup in a bowl. Now put in the pepper and salt

The garnish for the corn soup, you need the food dryer, just put 1,2 dl in the food dryer at 40 degrees Celsius for 2 hours (they are still soft but also dried)
I didn’t dry the corn, I can understand it gives a bite to the food, next time better!
So cut the palm heart in nice pieces and I would say make a nice decoration of the soup, with the curry oil, palm heart, pepper and corn*

Enjoy your meal

* the recipe is from the book:
Raw written by Charlie Trotter and Roxanne Klein

cycling rules…and tomato soup also!

Cycling, cycling all the weekend cycling. But what a fun I had and also muscle pain but I take it for free with it.
I recognised the landscape of the Netherlands can be nice, sometimes you forget that kind of things in your own country.

Me and my friend cycled from Amersfoort to the Erkermerderbeach (, like a lot of other Dutch people did (funny when the sun is shining all the people in the Netherlands go cycling walking and to the beach to get a tan!) A part of the cycling road was very small so when you had oncoming bicycler’s it was a challenge not to touch each other. We passed the Eemmeer a big lake with a lot of birds, ducks and sailing-boats, it was so beautiful especially when the sun is shining in the water. And when we reached the beach we swim in the very cold water we felt like heroes doing this…..sighs….I am again dreaming, because now the weather is really getting like autumn has to be, rainy and the leaves are falling of the trees. So really not the best weather to go the beach and swim! But the smell of leaves (especially when you are in the forest) is really nice.

Every season has it great things, and when it’s getting autumn the time for eating soup has arrived, nice when you come home and it rained, you feel like you need something hot in your body to warm you up a little bit.
So time to make an easy tomato soup, easy to prepare and a great taste.

Ingredients of the easy tomato soup (2 persons)
700 gram of tomatoes ripped of their peel and cut in 4 pieces
4 sage leaves
juice of half a lemon
1 big onion cut in little pieces
1 litre of vegetable bouillon
68 gram of tomato purée (2 tablespoons)
3 cloves of garlic
some oil (sunflower or olive oil)
1 tablespoon of fresh thyme (maybe you can also you fresh basil, but put in the soup on the end, when the soup is finished)
1 tablespoon of balsamic vinegar
some sprouts (what you like) as garnish

The kitchen tools
a cooking pan
a food processor
a knife

So lets start

First get a cooking pan and boil some water out of the tap and make a cross with the knife in the tomato, and put them in the boiling water, let them boil for some seconds now you can get the peel off, but take care of your hands the tomatoes will be hot! Cut them in 4 pieces
Get the cooking pan again, put some oil on the bottom, put in the onion and garlic and fry them till the are little glassy.
Step 2 is put in the tomato purée and mix well, now it’s turn for the bouillon to poured in and of course all the other ingredients bring it slowly to a boil, and simmer for 10 minutes.
Put the soup in the food processor and mix till it’s smooth, ready to serve, maybe you can think about some nice garnish, some fresh twig of thyme, basil leaves or sprouts or parsley.
Anyway I would say bon appetite!

Enjoy your meal