Fennel and Apple Soup with Herb Oil


This soup is incredibly creamy and delicious! You almost can’t believe there’s only vegetables in it. At one point, when exploring the vegan world of cooking, I discovered that you definitely don’t need any dairy products or flour to make a soup creamy and smooth. It is more than enough with vegetables and if I want that extra creamy texture I just throw in a potato or two.

The combination of flavours in this soup is incredible. The fennel gives a slightly anise-like touch while the apple adds both sweetness and and a bit of acid. Together with the basil and mint this soup is delicious enough to be served at the fanciest party. A real explosion of flavours!


Fennel and Apple Soup with Herb Oil


  • 2 fennel bulbs
  • 2 apples
  • 2 small potatoes
  • 2 garlic cloves
  • 1 onion
  • 3 tbsp vegetable oil
  • 1.5 l water
  • 1.5 tsp salt

Herb Oil

  • 3 tbsp vegetable oil
  • 1 handful fresh basil
  • 1 handful fresh mint
  • 1 tsp lemon juice
  • a pinch of salt


1. Chop garlic, onion, fennel bulbs and apples in small pieces. Peel and dice the potato. Fry the onion and garlic in oil until it turns golden. Add the rest of the vegetables, toss them around in the oil and leave for a minute or two then add the water. Bring to a boil and then lower the heat. Let it simmer for about 40 minutes until the fennel and potato is tender. Transfer to a blender (or use a hand blender in the pan) and blend until smooth. Transfer back to the pan and keep it warm.

2. When the soup is simmering you prepare the herb oil. Chop the fresh herbs finely. Add the oil to a small bowl. Stir in the fresh herbs, lemon juice and salt. Drizzle a spoonful on top of your bowl of soup. Enjoy!


Coconut Noodle Soup


Coconut Noodle Soup is a wonderful all-year- around, South-east Asian soup. Warming during the colder season and  refreshing during the warmer season. The list of ingredients is rather long but it is totally worth the trouble and if you miss out on one or two of the spices it will still taste great. Of course you may also adjust the veggies after season. If you can get hold of lime leaves you will get a more genuine South-east Asian flavour but if you can’t find it, add more fresh cilantro instead.

For this recipe I have added tofu as the source of protein. This soup will taste great without tofu but if you are after a more complete meal I would definitely include some. Or why not swap it for some tempeh. I make my Coconut Noodle soup in many different varieties depending on season and what ingredients I have at home. It’s a fairly easy recipe (despite the list of ingredients) since it doesn’t take long at all to prepare.


Coconut Noodle Soup


  • 200 g pumpkin
  • 1 big potato
  • 1 red pepper
  • 50 g green leaves
  • 3 cloves of garlic
  • 3 lime leaves (frozen, fresh or dried)
  • 100 g rice noodles
  • 1 can coconut milk
  • 5 dl / 2.1 cup water
  • 200 g tofu
  • 1 tbsp soy sauce (for the tofu)
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/4 tsp ground cumin
  • 1/2 tsp garam masala
  • 1- 1 /2 tsk salt
  • 1 1/2 tsp sugar
  • 1/2 lime
  • 3 tbsp of vegetable oil
  • a big fistful of chopped fresh cilantro


1. Dice and fry the tofu quickly in a little oil. Add the soy sauce right before you remove from the heat. Set aside.

2. Prepare the noodles according to the package and set aside.

3. Dice the pumpkin, potato and red pepper. Chop the garlic finely. Fry the garlic until it starts to get colour. Add the spices, pumpkin, potato and pepper. Soon after you add the coconut milk, lime leaves, sugar and water. Let it simmer until the pumpkin and potatoes are soft. Stir in the lime juice, green leaves, tofu and chopped fresh cilantro. Season with salt.

4. Serve the soup with the noodles on the side and let everyone add as much noodles as they want to their soup. If you add the noodles to the soup before you serve it they will become overcooked. Enjoy!