Saturday, July 11, 2020


I cook soup a couple of times a week and it's not always creams. Sometimes I want one that shows all the ingredients and I know what I'm eating. Fresh ginger and lime juice added to the soup keep it fresh, while a sprig of thyme and tarragon from the garden signals my taste buds that it's summer. And baked potatoes smell all over the house and signal to household members that it's time for dinner.


  • 1 tbsp of coconut oil
  • 2 shallots
  • 4 cloves of garlic
  • 45 g of the white part of the leek
  • 1/2 teaspoon of  vegetable seasoning (grind dried vegetables, salt, turmeric, granulated garlic and store in a jar)
  • 1/2 tsp of salt
  • 315 g of courgette
  • 160 g of peeled potatoes
  • 50 g of carrot
  • 1/2 cm of fresh ginger
  • 1000 ml of boiling water
  • bay leaf
  • allspice
  • fresh thyme sprig
  • a fresh sprig of tarragon
  • a twig of lovage
  • a pair of parsley sprigs
  • 1 heaped tablespoon of thick canned coconut milk
  • 1 tsp of lime juice

  • 1/2 kg of potatoes for baking
  • 1/2 tsp of vegetable seasoning
  • 1/2 tsp of salt
  • 1/2 tsp of curry powder
  • 1/2 tsp of oregano
  • 1/4 tsp of smoked paprika
  • 1 tbsp of olive oil


  1. Set the oven to 220 degrees C
  2. Cut washed potatoes into quarters and put them in a bowl.
  3. Add spices (salt, curry, oregano, smoked paprika, vegetable seasoning, olive oil) and mix by hand.
  4. Put the potatoes on a baking sheet lined with baking paper.
  5. Bake for about 25-30 minutes.
  6. In the meantime, heat coconut oil in a pot and add shallots, garlic, leek, vegetable seasoning, salt.
  7. Stir and cook a few minutes.
  8. Cut the courgette and potatoes into small cubes.
  9. Cut the carrots into thin strips.
  10. Chop the ginger.
  11. Put all vegetables into the pot. Fry and stir.
  12. Pour 1000 ml of boiling water over the vegetables.
  13. Add bay leaf, allspice, sprigs of thyme, tarragon and lovage.
  14. Cook for about 25 minutes, until all the vegetables are soft.
  15. Add coconut milk and lime juice.
  16. Serve the soup with baked potatoes, sprinkled with parsley.


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