Category Archives: orange

The Almighty Miso Soup

almighty miso soupStock up on some miso paste and kombu, wack it in your freezer and you are 30 minutes away from a quick miso, all year round. Miso is easy to adjust and fits with summer and winter ingredients. The soup, back in the days named misoshiru is high in minerals and protein, so slurp away I would say!

[highlight]INGREDIENTS [/highlight]

Kombu, 5×5 cm cut in strips
handful shiitake
1 cup spinach or palm kale
1 small broccoli
1 carrot
2 or 3 shallots
2 big tablespoons miso paste
bunch celery leaves
soy, if desired
sea salt
ground pepper


1. Cut a sheet of kombu into small strips and drop them in a pan with plenty of water, about 1.5 liter, bring to a boil. This will be your stock.

2. Whilst the stock is warming up thinly slice the shallots and carrot. Tear the shiitake and spinach leaves and cut the broccoli in small roses.  Reduce the heat and drop all the ingredients, but the spinach leaves, in the soup, simmer for 10 minutes.

3. When the vegetables  are softened spoon in the miso paste and stir until the paste is completely dissolved. Add the spinach leaves to the soup and bring to taste with salt,  pepper and perhaps some drops of soy sauce. Be carefull it doesnt become too salty. When the soup is done  add the celery leaves and serve in bowls.

* You can serve the soup with kale chips! Wash as small bunch of kale, discard the core and chop it in small bits. Toss with some olive oil, vinegar, salt and pepper and transfer to a baking tray. Bake in a low temp oven (60c) for up to 15 minutes, or until crisp but not burned!

finished miso

Avocado soup

avocado soupA soup that you whip up in 15 minutes and knocks you down. Forget your main after this delicate smoothy. Obviously you can customise the recipe: make it spicier,  add some chicken. I choose to use nuts and serve it with crunchy cheese slices which is a great combination.


2 ripe avocados
125 ml creme fraiche
800 ml (vegetable)stock
fresh lemon
fresh coriander
salted almonds
old cheese
coarse sea salt
ground pepper



1. Preheat the oven to 100 c. Grate the cheese and place them like rectangles on baking paper. Bake in the oven until the slices are melted and golden brown. Leave to cool before you take them off the paper.

2. Roughly chop the coriander. Cut the avocado’s in half and scoop out the flesh. Mix with the coriander, creme fraiche, a spoon of lemon juice and a little stock. Blend until you get a smooth sauce. Pour the sauce with the remaining stock in a sauce pan and gently stir. Be careful not to boil the soup or it will turn bitter. Season tot taste with salt and pepper.

 3. Heat up the serving bowls and pour in the soup. Garnish with chopped almonds and serve with a cheese biscuit. So simple but so tasty.


Avocado Soup_done   Avocado Soup_done2    Avocado Soup_done3