Food & Drinks

3x the tastiest spring soups


Who says that soup is only good on a cold winter's day to warm your little feet? Not a week goes by without a pot of soup simmering in Simone's house. I make sure there are always vegetables in the drawer that I can use to make something delicious. Because curling up on the couch with a hot bowl of soup is the most relaxing thing after a long day at work or just on the weekend when I don't feel like going out.

In winter, those are hearty soups with lentils, beans, pumpkin, and sweet potato. But when the mercury rises again and the days get longer, most soups turn green in my pot. Today I share my three favorite soups of the moment with you. Delicious with a fresh slice of sourdough bread and a good spread of salted butter from the Camargue. I'm already looking forward to it. You understand that I will soon hide between my cushions.

1. Roasted tomato-pepper soup

1.5 kilograms of ripe tomatoes

a generous splash of olive oil

2 tablespoons balsamic vinegar

8 cloves of garlic, crushed

pinch of salt

1 teaspoon freshly ground black pepper

1 large red onion

2 red bell peppers

a handful of fresh basil leaves

2 tbsp parsley

1 tablespoon sage

1 liter vegetable broth

  1. Preheat the oven to 220 degrees.
  2. Cut the tomatoes into large chunks and halve the peppers, clean them, and put them in the oven together.
  3. Combine the tomatoes and peppers with the olive oil, balsamic vinegar, salt, and pepper in a large bowl. Toss together.
  4. Line a baking dish with parchment paper and place the tomato mixture in it.
  5. Put it in the oven and grill the tomatoes for 40 minutes until cooked.
  6. Heat a splash of olive oil over medium heat. Slice the onions into rings and add them along with the chopped garlic to the pan.
  7. Add a pinch of salt and the herbs.
  8. Remove the tomatoes and peppers from the oven and add (including the released juices) to the onion mixture in the pan.
  9. Finally, add the broth to the pan and stir well.
  10. Blend briefly with an immersion blender. Make sure the soup is not completely pureed so you keep a nice bite.
  11. Prefer a creamy soup? Then put the soup in a blender and optionally add a spoonful of Greek yogurt or crème fraîche.

2. Pea-avocado soup with crumbled goat cheese

1 liter vegetable broth

450 grams of frozen peas

1 avocado

1 red onion

1 clove of garlic

75 grams of soft goat cheese

a few leaves of fresh mint

  1. Heat the olive oil in a large pan and caramelize the onion and garlic.
  2. Add the peas along with the vegetable broth.
  3. Let it simmer on low heat for 10 minutes.
  4. Cut the avocado, remove the pit, and add it to the soup. Do not let it cook but put the soup straight into the blender.
  5. Divide the soup among the bowls and crumble the goat cheese on top.
  6. Finish with the fresh mint leaves.

3. Creamy fennel soup with Dutch shrimp

2 fennel bulbs

1 liter vegetable broth

two tablespoons of full-fat Greek yogurt

1/2 tablespoon lime juice

a container of Dutch shrimp

  1. Heat a generous tablespoon of olive oil in a large pan.
  2. Cut the fennel into large pieces and add it to the garlic. Keep the green part of the fennel separate.
  3. Pour the broth over the fennel and set the heat to low to medium. Let it simmer for at least 20 minutes until the fennel is cooked.
  4. In the meantime, mix the yogurt with the lime
  5. Finely chop the green part of the fennel and mix it into the yogurt mixture. Keep some green for garnish.
  6. Blend the soup until smooth in the blender. Optionally, add a little extra broth or a splash of almond milk.
  7. Divide the soup into the bowls and finish with a spoonful of lime yogurt and the pink shrimp.
  8. Snip the last green part of the fennel over the soup.