Hot Tomato Soup with Rice

hot tomatoe soup with rice

When I started this blog there was a regular post series called “Soup Sunday“. Pretty soon I realized I can’t post soup every Sunday. Still my love for soup has not diminished. I love soup and eat it often – specially during winter time. So when I started cooking today my hot tomato soup with rice I had left over, I figured why not share a recipe.

When I cook soup I usually don’t do anything fancy but whip up something with ingredients I can find in the fridge and the pantry. Often times it is made of left-overs.


Lohikeitto – Finnish Salmon Soup

It has become a bit of a tradition that I share a Finnish recipe to celebrate my anniversary. In year one we had cake, year two I shared pancakes and today I invite you for soup. Lohikeitto – Finnish Salmon Soup.

Lohikeitto Finnish Salmon Soup

And let me say this soup is amazing! I am so glad I actually know about it. When we spent our honeymoon at the attic circle I’ve seen this soup everywhere. Unfortunately I felt sick most of the time and fish soup just didn’t sound appealing.

On our last night in Finland we slept in an ice hotel. And there Lohikeitto was served yet again. I decided to give it a try. Been angry with myself for not ordering it earlier ever since. It comes as no surprise that I immediately googled a recipe for this Finnish Salmon Soup.

You can find original recipe easily. I made my own version the other night and really enjoyed it.

You need:

♥ 1 Tbsp Ghee (you can also use regular butter or olive oil)
♥ 1 Finely chopped onion
♥ 1 sweet potatoe
♥ 1.25 litres vegetables broth (alternatively you may use fish stock)
♥ 1/2 kg fresh cubed salmon fillet
♥ 250 ml cream (use milk for a thinner soup)
♥ 1 handful finely chopped baby spinach
♥ 5 pieces Bay Leaf
♥ 5 grains of allspice
♥ 5 grains of junipers
♥ dash of sea salt
♥ dash of pepper

yummy Lohikeitto finnish salmon soup

Lets get cooking

  1. Chop onions and add to large saucepan, simmer in the ghee over medium heat until soft
  2. Cut the potato roughly into 1-inch cubes and add to onions, let simmer a bit.
  3. Add enough water to just cover the potatoes. Add allspice, junipers and bayleaf. Turn up the heat to high, cover the saucepan with a lid, bring to a boil and cook the potatoes until almost soft
  4. Add the vegetable broth.
  5. Cube the salmon and add to the pot. Cook until it is mostly opaque (maybe 5 minutes). Do not stir the soup so as not to break up the salmon – I did as I didn’t care much though.
  6. Add cream and make sure it does not cook anymore. ( I hardly ever manage that part. The cream will clot. It doesn’t matter for the taste but it just doesn’t look too good.)
  7. Take off the heat and stir in chopped spinach.
  8. Serve hot and enjoy.

Finnish Salmon Soup Lohikeitto

So can you image coming back home after a long day outdoors with freezing numb cheeks? This soup is a total game changer than. Its warm, it’s reach, it’s filling.

Let me know how you liked it.

Happy Soup Sunday,


Zucchini Sweet Potato Soup with Tarragon

It’s Soup Sunday time again!

It’s getting colder here in Berlin. The air smells of rotten leaves, wet moss and fresh air. The leaves are crunchy below my feet when I take a walk in the park and the colors are just adorable.

This is the time when I just crave some hot soup. Don’t you?

Nothing feels better that having a steaming bowl of soup, some blanket wrapped around the knees and a good movie or tv show on the screen.

Here is my latest discovery of a yummy soup:

Zucchini Sweet Potato Soup with Tarragon

zucchini sweet potato soup

Your ingredients:

♥ 1 onion
♥ 2 cloves of garlic
♥ 2 zucchinis
♥ 1 sweet potato
♥ 2 tbsp olive oil
♥ 800 ml vegetable broth (you can substitute 100 ml with white wine)
♥ Salt, pepper, nutmeg, tarragon

  1. Wash, clean and dice onion, garlic, zucchini and potato.
  2. Heat oil and add vegetables and sauté them.
  3. Add broth. Let simmer for about 20 minutes.
  4. Puree soup and add herbs.

sweet potato zucchini soup

Now enjoy your soup and let me know what your current favorite one is.

Happy Sunday,



Colorful Red Beet Coconut Soup

Hey you all,

so how is 2016 treated you? My last two weeks have been rough. I don’t feel well, I have a tough time adjusting to work life again and I am sooo tired. But the other day I was able to do home office and therefore used up the tiny bit of daylight to take a picture.

yummy red beet coconut soup

Do you remember Soup Sunday? No? Well maybe because I haven’t posted many soups lately… But I finally have a great one I want to share.

I am so into red beets lately and I feel like I eat them every other day. Time to have them make an appearance on the blog, no?

Here is my latest favorite – for all who care its vegan too

Red Beet Coconut Soup

♥ 650 ml water
250 ml coconut milk
♥ 350 g red beets
150 g potatoes
1 small fennel
♥ 25 g ginger, chopped
♥ salt

Preparations are rather easy {always a plus, right?)

  1. Bring water and coconut milk to boil.
  2. Peel potatoes and red beets and cut into cubes.
  3. Clean fennel, remove stem and cut into cubes as well.
  4. Add vegetables and ginger to boiling liquid and let simmer for 15 minutes.
  5. Puree everything and add salt to taste. I kept a bit of the veggies because I like something to bite in my soup. But its up to you if you wanna puree everything.

Enjoy your yummy soup.

vegan red beet coconut soup

What is your favorite red beet recipe? Please share… As I said I eat a lot of them so a bit of variation can’t hurt.

Happy Sunday,


Pinterest inspirierte Fenchel Suppe ◊ Soup Sunday ◊

Ich habe eine Entdeckung gemacht FENCHEL SUPPE.

Glaubt mir, bis vor einiger Zeit war ich nun wahrlich kein Fan von Fenchel. Vor allem als Tee ist das ja wohl unausstehlich. Damit wird man nicht gesund sondern fühlt sich schon beim Geruch 7.000x schlechter. Wirklich wahr!

Aber dann habe ich mal wieder wertvolle Stunden meines Lebens bei Pinterest verplempert und bin über dieses eine Bild gestolpert und direkt auf der Seite von Dina gelandet.


Ich hatte ein wenig unterschätz wie lang die Zubereitung dauert – Rezept erst lesen lohnt sich! Aber es ist den Aufwand wert.


3 Fenchelknolle
1 EL Butter
1 EL Olivenöl
2 Schalotten in dünnen Scheiben
1 Liter Hühnerbrühe → ich habe den Aufwand betrieben diese frisch zu machen…
2 mittlere Kartoffeln, gewürfelt
1 TL Estragon → ich hab definitiv viiiel mehr genommen
1 Prise Cayennepfeffer → uups den hab ich vergessen
1 Spritzer Weißweinessig (da ich keine Ahnung habe was champagne vinegar sein soll)
Meersalz und Pfeffer aus der Mühle

1. Fenchelknollen in mittelgroße Würfel schneiden, dabei die Kernestücke entfernen.

2. Dabei 2 EL Fenchelgrün für die Deko aufheben.

3. Butter und Olivenöl auf mittlerer Hitze erwärmen.

4. Fenchel, Schalotten und 250 ml Hühnerbrühe hinzufügen und ca. 20 min köcheln lassen bis der Fenchel anfängt durchsichtig zu werden und weich wird.

5. Hitze erhöhen und Kartoffeln hinzugeben. Anschließend restliche Hühnerbrühe hinzugeben und alles zum Kochen bringen. Zugedeckt ca. 20-25 min köcheln lassen.

6. Anschließend Estragon, Essig und Cayennepfefffer dazugeben.

7. Noch einmal ca. 10 min ziehen lassen bis die Kartoffeln weich sind. Mit Salz und Pfeffer abschmecken.

8. Suppe grob mit dem Kartoffelstampfer zerkleinern. Es sollten noch Stückchen da sein. Wenn nötig noch Wasser oder Brühe nachgeben. Die Suppe noch 5 min ziehen lassen damit sich der Geschmack entwickeln kann.

9. Warm servieren und mit Fenchelgrün garnieren und etwas Olivenöl darüber träufeln. Wer mag reib noch etwas Pecorino darüber.

Und dann wünsche ich einen GUTEN APPETIT. Probiert es aus. Es ist ein echte Geschmackserlebnis. Ich bin begeistert und muss mir jetzt gleich ein Schüsselchen aufwärmen.

Ach und schaut euch das Bild von Dina an – die sind tausendmal besser als meine. Mistige dunkle Küche…