Sprouted Fig (The Smoothie Lover)
October 15, 2015

Creamy roasted vegetable soup with beans and thyme. Vegan.

Cremet knoldselleri og blomkålssuppe med bønner og timian. Vegansk. 

Creamy roasted vegetable soup with beans and thyme. Vegan.

I am writing this post from a lovely summerhouse at Mallorca overlooking the sea. I have a wonderful grand mother who has invited my entire lovely family to this beautiful island. Unlike our other family trips (which had Jordan, Turkey and Morocco as destinations) we are just staying the same place and then go for day trips. It’s great. The big house has become our little family fort for a week and it’s so cosy running around between the rooms (I share a room with my sweet 8-year-old cousin – so wonderful), sit and talk on the patio, play board games in the big common room and cook in shifts in the small kitchen. Rather like being on a summer camp.

Jeg sidder i skrivende stund I et skønt sommerhus på Mallorca med udsigt over havet. Min dejlige mormor har igenigen inviteret hele familien på tur. Modsat vores andre fælles ferier (der gik til Tyrkiet, Jordan og Marokko) bor vi denne gang et fast sted og tager på dagsture. Det er så hyggeligt. Det store sommerhus er blevet vores fælles hjem, og der er intet skønnere end at rende rundt fra værelse til værelse (jeg ar fået æren af at dele værelse med min søde kusine på 8), snakke lange snakke på terrassen mens man kigger ud over havet, spille brætspil i den store fælles stue og lave mad på hold i det lille køkken. Her er lejrtursstemning og det er dejligt.

Creamy roasted vegetable soup with beans and thyme. Vegan.

It’s wonderful to be able to stretch the summer a little longer by going here – it’s as warm as Danish summer. Today, however it’s rather gray, so we are relaxing at home, and will go to the town Inca later. The gray weather reminded me of this lovely soup I made just before I went to Mallorca. So comforting and very filling due to the white beans – a perfect autumn meal.

Det er dejligt sådan at kunne trække sommeren lidt længere ved at tage til Mallorca – her er som god dansk sommer. Lige akkurat i dag er det dog lidt gråt, så vi hygger hjemme, tager ind til Inca senere, og jeg tænker på denne dejlige suppe jeg lavede, inden vi tog af sted. Så skøn og dejligt mættende pga. bønnerne – et skønt efterårsmåltid.

Creamy roasted vegetable soup with beans and thyme. Vegan.

Originally I wanted to roast the vegetables in the oven, but I was lazy and decided just to roast them in the pot. The result was amazing – and there’ll be much less dishes to do and no oven to preheat and all that stuff. Hehe, I’m impatient I know.

I served it with Green Kitchen Stories’ gluten free vegetable buns – they are amazing.

Grøntsagerne er ristet på panden i stedet for i ovnen, hvilket betyder mindre opvask og mindre tid – hehe, jeg er så utålmodig, jeg ved det…

Jeg serverede suppen med Green Kitchen Stories’ glutenfrie grøntsagsboller – så godt!

Roasted Celeriac and Cauliflower Soup

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: Serves 4

Creamy roasted vegetable soup with beans and thyme. Vegan.


  • 2 tbsp. coconut oil
  • 1 onion
  • 2 garlic cloves
  • 1 medium celeriac
  • 1 medium head of cauliflower
  • 2 ½ cup boiling water
  • 1 can of white beans or chickpeas (I used butter beans)
  • 1 handful thyme
  • ½ cup plant milk (or more water)
  • Sea salt and black pepper to taste


  1. Heat up the oil in a large saucepan. Chop the onion and garlic and fry for 5 minutes.
  2. Cut the celeriac and cauliflower into small chunks (the smaller they are the shorter the cook time will be). Roast/fry for 10 minutes. Pour over the boiling water and bring it to the boil. Cover and let simmer for approx. 20 minutes. (depending on the size of the veggie chunks).
  3. Once the vegetables are tender transfer everything to a blender (or use an immersion blender). Add in the beans and thyme and blend until completely smooth (approx. 3 minutes).
  4. Pour back into the pan and add in the plant milk until you reach the desired consistency and season with salt and pepper.
  5. Serve right away or keep in the refrigerator for up to 4 days. The soup freezes well.


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December 10, 2012

We just went home from an amazing trip to Skt. Peterburg in Russia. It was so nice!
Sankt Peterburg is so wonderful and beautiful. In the city there are palaces and mansions everywhere. They are all builded on the tsar Alexander the Great’s time so they are builded in the beautiful baroque style. And snow – there was so much snow. So cozy!

The Winter Palace

It was pretty cold but that didn’t actually matter at all. We walked around and “tucked in” our big jackets and had tea all the time.

We saw a lot of things on the five days we were gone, but I’d like to go back once since you could spend SO much time in the city. There were so much to see.

Me at the memorial of Lenin.

One of the best things was that my mother and I went to see a ballet. It was great! We saw Raymonda and the dancers were amazing! Wow

But now to the recipe:

You probably all know coming home and the refrigerator is completely empty? Well, this is how I felt today.

I had an exam today and therefore I was home from school already at 11.30 am. Very nice!

I wanted to make something nice for lunch. Those usual packed lunch I usually bring to school aren’t that delicious, so when I finally eat at home it’s so nice to make something “special” (and hot).

But since we didn’t have anything (well, apart from ham and eggs…) I had to be a little creative.

I went on a little discovery in the cupboards and drawers and here is what I came up with:

A lovely tomato soup made of thing you probably always have on hand. And it only takes 15 minutes to make.

Ginger Rosemary Tomato Soup
Serves one

How to do
Fry the onion slices, ginger, rosmary and oregano in olive oil. Fry for 2 minutes. Add the bouillon water and tomatoes and bring it to the boil. Boil for 5 minutes, then blend it roughly in a blender. Pour back into the pot and boil for another 5 minutes without a lit. Some of the water should evaporate leaving the soup a bit thicker.
Serve with a bit of yoghurt on top and some grated cheese. Enjoy!
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October 31, 2012

Happy Halloween!

Wow, it’s already Halloween. I can’t believe it. Halloween usually means to me, that autumn is soon over and Christmas is just around the corner. It’s such a shame, there’s only one month left of the fall. I really love fall. I know I’ve said it a thousands times before, but  autumn really is my favorite time of the year.

But luckily there’s still a month left. That meand plenty of time for me to enjoy the fall and to make a lot more “autumn-ly” food :-) Yeah!

I made this lovely and spicy hokkaido pumpkin soup a little week ago. It was a really cold, windy and rainy day. And dark! Actually really Halloween-like.

This soup is great for cold autumn days – and perfect for a Halloween’s night.

Enjoy a lovely pumpkin soup and Happy Halloween!

Hokkaido Soup w/ chili and ginger
Serves 4

How to do

Peel the hokkaido pumpkin:

Cut into big chunks – about 2×2 cm.

Cut the onions coarsely and squeeze the garlic. Sauté the onions, garlic cloves, chili and ginger in olive oil i a bit sauce pan. Cook for 5 minutes and add the pumpkin. Fry for another 5 minutes and add the bouillon water. Bring it to the boil and boil until the pumpkin chunks are tender.

Blend the soup in a blender until smooth. Transfer to the saucepan again and add the yoghurt. Flavor with salt and pepper and serve hot with some nice bread.

Enjoy! And have a happy Halloween.

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May 14, 2012

Yumm… I love soups. And really good bread.
Yesterday we went to a confirmation. It was a very nice day with lovely people, a lot of speeches and great food.
Wenn the confirmation was over, there were still about 10 loaves left, so the hosts decided to give some of them away, since they would never be able to eat them all before they would be mouldy.
And I can tell you it’s the best loaf I’ve ever tasted.
So today, I just wanted a delicious soup with that bread for dinner.

I ended up with a lovely creamy (without cream) carrot soup with ginger. So good!
…And easy.
This soup doesn’t need a lot of time to simmer before it is good. It’s very delicious and ready to eat within 30 minutes – including prep. time (if you’re not really bad at peeling carrots ;-) )


What you need
Serves 4 
1 big onion
1 clove garlic
800 g. (28 oz.) carrots
Olive oil
3 cups water
2 bouillon cubes (vegetable flavor)
1 cup low fat sour cream or yoghurt
Salt and pepper for taste
A bit of fresh ginger (can be omitted)
Optional: A bit of chili (I love a bit spicy food)

How to do
Cut the onion into small pieces and sauté together with garlic in olive oil in a pot.
Peel the carrots and cut them into smaller pieces. Add the carrots to the onions a fry for some minutes.
Add boiling water and bouillon cubes and boil till the carrots are tender (this will take about 15 minutes).
Once tender, blend the soup until smooth in a blender. Transfer to the pot again and add the yoghurt. Season with salt, pepper, ginger and chili.
Serve hot with a dollop of yogurt and basil. And don’t forget a good bread. Yum!

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