Quick roasted tomato soup

Ok, I have to admit I learned how to make this food at a friend’s house when she invited me over for dinner. I decided to give it a go again last weekend and It was amazing, It tasted so nice and I was so hungry I forgot to take a picture of it.


– Tomatoes ~roughly 6 of them

– Onion ~ 1 onion *** I  instead used leeks cut in pieces

– 4 cloves of Garlic

– half a pepper

– Creme fraiche *** I used Natural yogurt

– Chicken/Vegetable Stock

– Salt, pepper, cayenne pepper, some oregano, olive and balsamic vinegar

I cut all the vegetables in chunck pieces and place them on a tray, added the salt, pepper, cayenne, oregano, olive and vinegar. Placed in the oven at around 200° and left there until soft.

Placed my roasted vegetables in a saucepan, blended, added some stock so it is not too thick and the yogurt! 🙂


Sweet potato soup

I found the following recipe in a very nice blog from an american girl and I’ve meaning to post it since I cook it because I think It was so worth it to give it a try. It actually reminded me of caldho verde (portuguese soup) one of my housemate in Brighton used to cook. Anyway, It’s sort of the same principle  (If anyone has eaten it, they will know what I am talking about) .

All you need for the soup is the following ingredients. It will serve around 4 people

3 tablespoons extra-virgin olive oil
200g of  Spanish chorizo
1 medium onion, chopped
1large garlic clove, minced
1 large sweet potatoes, peeled, quartered lengthwise, cut in pieces
2 medium potatoes, peeled, and cut in pieces
4 cups low-salt chicken broth
100 gr cabbage

Heat the olive oil in a large pot. Add the onions, garlic and sausage to the pot and cook for about 5 minutes until tender, stirring often. Add the white and sweet potatoes and cook it until they begin to soften. This will take about 15 minutes. When they are soft, add the broth and bring to boil. Reduce heat and let it cook until the potatoes are really soft, checking on it ocasionally and stirring it. Mash some of potatoes in the pot with the masher and add the cabbage and let it cook for around ten minutes or when you think the cabbage is soft enough. Add salt and pepper and try to taste. The original recipe uses Spinach, you can try it both ways!

Asparagus soup!

I quite never know what to do with asparagus other than boil them or grill them? I wanted to eat them differently today. I looked up in the internet and found a really handy and fast recipe for a soup but I added a twist to it. Basically, I just put butter on a pot and fried gently the garlic, onions, asparagus and some spares potatoes I had on the fridge. After a couple of minutes,  I added some vegetable stock and left it boil until tender. I finally blended my soup and added some milk. To top it off I added some chorizo and little pieces of bacon I had in a pan while cooking the soup. Salt & Pepper!

Definitely something to try if you’re ever on a hurry, if you need a warmer because it’s winter!!!, or don’t want to spend too much time at the kitchen but want something nice and simple to eat!