Category: Salads & Soups

Roasted sweet potato soup

Roasted sweet potato soup

When you try to eat seasonally in Scandinavia it gives you an option to eat a lot of root vegetables. Even though the sweet potato is only remotely related to the potato, it’s still in the same family. I love roasted vegetables, therefore roasted sweet potato soup wasn’t far off to make. Let me tell you guys, it’s really tasty. It’s creamy, it’s full of flavours and it’s vegan too!

However, first of all, I wanted to tell you guys that the reason I have been really absent on my blog is that I have been really ill. I know this is a food blog, therefore I won’t dwell on personal stuff. However, it’s been a rough couple of weeks. I will let you know what’s going on when I have some answers. But for now, it’s still a lot of testing going on.

But still a lot of exciting stuff has been happening and I will from now on update my home regularly, three times a week to be more exact.  So stay tuned.

Back to the roasted sweet potato soup, I’m going dare to say it, it will change the way you eat soup forever. I have someone in my household who is a self-proclaimed soup hater. This same person found the cold soup after it had been tweaked and photographed. And he ate the whole thing cold, leaving him wanting more roasted sweet potato soup.

When you roast the veggies before using them in the soup you bring out the natural sweetness in the veggies and brings another depth of flavours. Try it for yourself why won’t you?

Roasted sweet potato soup
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

Creamy, rich, full of super healthy vitamins, such as turmeric and ginger. Sweet and spicy at the same time. 

Course: Soup
Cuisine: Scandinavian
  • 2 pieces sweet potatoes
  • 2 shallots, diced
  • 3-4 cloves garlic
  • 2 tbsp ginger grated
  • 1/2 tbsp turmeric ground
  • 1 tbsp chilli flaked
  • 1 tsp cayenne pepper add more if you want more spice
  • 1/2 tbsp thyme dried
  • 3 tsp salt flaked
  • 3 tsp black pepper ground
  • 400 ml coconut milk
  1. Preheat oven to 220 degrees C and cut the sweet potatoes and shallots in half. 

    Bake the sweet potatoes, garlic and shallots for about 30 minutes.  

    Skin the potatoes and garlic and puree with an immersion blender. Add the shallots and mix.

    Peel and grate ginger.

    Add the ginger, thyme, cayenne pepper, chilli, salt and pepper to the pot and cook for a minute.

    Stir in the coconut milk and bring to a boil. Reduce heat and let it simmer for about 15 minutes. 


roasted sweet potato soup

Do you love roasted veggie soups as much as I do? Try this wonderfully sweet roasted tomato soup. 

Lentil soup – the Crock Pot way

Lentil soup – the Crock Pot way

Lentil soup is one of my favourite meals during winter. Especially the red lentils. In my opinion, they keep their texture a lot better than other ones. Which makes them the perfect addition to this lentil soup. This lentil soup is packed with flavour and vitamins. One of which is ginger and turmeric, both have wonderful health benefits. Along with that is also has carrots, garlic, mungo beans and tomatoes.

The best thing it’s super easy to make and it really fills you up. Basically, you put all your ingredients in your Crock Pot, put the lid on and let it cook. This is also such an amazing soup to bring for lunch. Pour the lentil soup into a jar and take it to work. You will be satisfied until dinner time, I promise.


lentil soup

This post is sponsored by Bagaren och Kocken, and the Crock Pot I use for this recipe is this, which is also on sale right now.

Now as much as I love food, I’m a food blogger after all. However, the everyday meals for 7 people, is really overwhelming for to me too. Also, I have a confession to make, I hate doing dishes. Like a lot. I love it when I can use one pot only. My Crock Pot is my new best friend. It has given me my time back. I don’t have to watch anything. I put all of it in one pot, choose low heat or high heat, set the timer and then go off to running my business. Then it automatically keeps it warm until I turn it off. Such a good kitchen genie don’t you think?

Crock Pot

Crock Pot

Lentil Soup

17th January 2018
: 6
: 10 min
: 6 hr
: 6 hr 10 min
: Very easy

Lentil soup packed with vitamins and flavour all in one pot.


  • 65 gr red lentils
  • 70 gr mung beans
  • 3 smaller carrots
  • 1 large rooted parsley
  • 3 cloves of garlic
  • 2 tbs chopped parsley
  • 2-3 tbs raw grated ginger
  • 1-2 tbs turmeric
  • 2 tsp salt
  • 3 tsp ground pepper
  • 3 tsp flaked chilli
  • 400 gr crushed tomatoes
  • 250 gr water
  • Step 1 Peel the carrots and the rooted parsley.
  • Step 2 Chop them finely in a mixer.
  • Step 3 Chop the parsley and peel the garlic.
  • Step 4 Place all the ingredients in the Crock Pot put the lid on and set the timer to 6 hours and low heat.
  • Step 5 Let it cook for 6 hours and serve with sour cream.

You can, of course, make this recipe even if you don’t have a Crock Pot. Use a thick bottomed pot and double the water and tomato sauce. Bring to a boil for about 10 minutes and then let it simmer for 6 hours with the lid on. Make sure you keep an eye on it to make sure it doesn’t burn.

lentil soup

Need more Crock Pot recipes? Check out this juicy pulled pork recipe!

Jerusalem artichoke soup

Jerusalem artichoke soup

A creamy and rich Jerusalem artichoke soup is perfect on a day like this. Not only is it meat free Monday, but it’s also a cold autumn day here in Scandinavia. The season has changed and even though the sun might show itself, you can feel the change of the season. That is good news. At least when it comes to food. The foods available right now are amazing! One of which is the Jerusalem artichoke. I absolutely love Jerusalem artichoke soup. This recipe gives you a threesome of typical Scandinavian flavours, Jerusalem artichoke, dill and potatoes.

I think this or a version of this soup was one of the first things we were taught to cook in home economics class. I didn’t like it at all. I think that specific recipe skimped on the things that give this soup a rich flavour and creamy texture.

Cook it and serve it with sugar peas.

Jerusalem artichoke soup

11th September 2017
: 4
: 30 min


  • 300 gr Jerusalem artichoke
  • 200 gr mealy potatoes
  • 1 medium big yellow onion
  • 50 gr dill
  • 3 cloves of garlic
  • 2 tbsp rape seed oil
  • 1-2 tbsp vegetable broth
  • 200 gr water
  • 300 gr full fat cream or non-dairy cream
  • 1-2 tsp salt
  • 2 tsp ground white pepper
  • Step 1 Peel and half the Jerusalem artichokes, onion, garlic and potatoes and cook them in about 200 gr water, add salt.
  • Step 2 Cook about 20M or until soft.
  • Step 3 Pour of a little water and mix with hand mixer until smooth.
  • Step 4 Add cream, broth, salt, pepper and bring to a boil.
  • Step 5 Chop dill and add along with rape seed oil when soup is ready.
  • Step 6 Serve!

Roasted tomato soup

Roasted tomato soup

Roasted tomato soup is in season, or at least tomatoes are. They are ripe, taste sweet and have indulged the ray’s of the sun throughout the summer. Well, at least the bits of it, there was this week in August here in Southern Sweden. Summer came and left just as quickly. But not to worry, we can still indulge the flavours summer brought to us.

Now everyone who knows me, knows I’m a huge fan of summer. I love the warmth and lazy endless summer days. But I have to be honest, I love the food that is in season during autumn the best. All the beautiful colours and they taste different too. There is something beautiful about the food that has been able to grow and mature during the warm summer months.  Like beautiful tomatoes that are easily made into gorgeous and healthy roasted tomato soup.

I made this specific version with oven grilled tomatoes and added a little chilli to it to spice it up. Now in Sweden, we love our Friday taco nights. This tomato soup is a perfect addition to the Friday taco. Add a little guacamole and some tortilla crisps. And you have yourself a healthy, hearty tomato soup, where the Scandinavian flavours meet the Mexican. Add a spoonful cream cheese on top of it and enjoy these  flavours


Roasted tomato soup

8th September 2017
: 4
: 5 min
: 40 min
: 45 min


  • 500 gr organic tomatoes
  • 5-6 cloves of garlic
  • 6 bay leaves
  • 1 tsp flaked salt
  • 2 tsp chilli flakes
  • 1 tsp ground white pepper
  • 3 tbsp olive oil
  • 2 tsp vegetable broth
  • 250 gr whole cream/or oat cream
  • 1 avocado
  • 2 tbsp chopped fresh coriander
  • 1 tbsp lemon juice
  • 1/2 tsp flaked salt
  • 10 gr tortilla crisps
  • Step 1 Preheat oven to 225 degrees Celcius and if half the tomatoes if you are using big ones. If you use smaller ones, just leave them as is.
  • Step 2 Pour olive oil over tomatoes add cloves of garlic and bay leaves.
  • Step 3 Roast in the oven for about 25M.
  • Step 4 Take the bay leaves out and pour the rest into a pot, include all the juices.
  • Step 5 Mix it together with a hand mixer and bring to a boil.
  • Step 6 Add the preferred cream, chilli flakes,vegetable broth, salt, pepper and let it simmer for about 10M.
  • Step 7 Mash avocado together with lemon juice, chopped coriander and salt.
  • Step 8 Squash tortilla crisps into small crumbs.
  • Step 9 Serve the soup in a bowl and top with guacamole and tortilla crumbles.

If you like seasonal soups maybe you would enjoy a delicious beetroot soap or chanterelle soup too?

Chanterelle Soup with Scandinavian flavours

Chanterelle Soup with Scandinavian flavours

The season for Chanterelle mushrooms is here! In Sweden, we call them the forest gold. And people have their own secret spots for picking these golden mushrooms. Swedes are normally calm people, but ask them about their mushroom picking place and there will be a riot. When the seasons start you will see pictures around social media with baskets full of these delicious little goodies. But no one will reveal where they got them from. I got mine from the farmers market. I hope you enjoy this autumn chanterelle soup recipe. Get ready, the season with the many beautiful colours is definitely here. And chanterelle mushroom soup is perfect to kick off the season with.

Chanterelle soup with thyme and dijon mustard

5th September 2017
: 4
: 10 min
: 30 min
: 40 min


  • 400 gr Chanterelle mushrooms
  • 3 tbsp butter
  • 1 small red onion
  • 2 cloves garlic
  • 1-2 tbsp apple cider vinegar
  • 1,5 tbsp thyme, both dried and fresh
  • 1 tsp chilli flakes
  • 2 tsp flaked salt
  • 1 tbsp tamarisoya (it doesn't contain any gluten, but you can use any other type of soy too.)
  • 1 tsp ground white pepper
  • 250 gr water
  • 300 gr full fat cream ot plantbased, I normally use a brand called oatly.
  • Churned Dijon butter
  • 1-2 tsp Dijon mustard
  • 2-3 tbsp soft butter
  • 1 tbsp freshly chopped thyme
  • 1 tsp flaked salt
  • Step 1 Chop the onion and sizzle in butter, add pressed garlic and stir in applecider vinegar.
  • Step 2 Add water and let it simmer for a couple of minutes.
  • Step 3 Slice chanterelle mushrooms to wanted size and add to pot. Cook for about 10 minutes.
  • Step 4 Add the cream, tamari and seasoning. Bring to a boil and let it simmer for 15-20 minutes.
  • Step 5 Churned Dijon Butter, whisk together on high speed.
soupThe season is here!

Beet root sallad with Scanian green lentils

Beet root sallad with Scanian green lentils


Rödbetor är en sak som jag tycker med hösten. För även om sommaren kom och gick utan några spår, så går vi nu mot hösten. Det har blivit skördetid. Rödbetor i alla olika varianter börjar poppa upp lite varstans. De är så vackra, färgen är nästan som ditmålad. Med Gram som beställare är detta extra roligt att komponera!

Det är ekologiskt, lokalt och utan plastförpackningar. Den innehåller rödbetor från Mossgården, skånska gröna linser, ekologisk färsk baby spenat, valnötter, honung och feta ost. Smakerna gifter sig så vackert med varandra.

Skånsk rödbetssallad med gröna linser

Du behöver för 4 personer:

4-5 rödbetor (små)

1 dl gröna linser (annan sort går också bra)

1,5 dl baby spenat

60 gr feta ost

1 handfull valnötter

2 msk honung

1 tsk flingsalt

Så här gör du:

Skala och koka rödbetorna i ca 20 minuter. Häll av vattnet och låt svalna. Koka linserna i 3 dl saltat vatten i ca 15 min, häll av vattnet och låt linserna svalna och vattnet dunsta av. Skiva de kalla rödbetorna i skivor och blanda med linserna. Smula ner feta osten och blanda i baby spenat. Toppa med valnötter, flingsalt och honung.

Lägg upp på ett fint fat och servera!

beet root salad


Smooth beet root soap with crisp bread

Smooth beet root soap with crisp bread


Gazpacho i all ära, men här har vi rödbetssoppa. Den smakar gott,lent och uppfriskande och är så vacker att titta på. Jag tycker om kalla soppor på sommaren, även om den just nu lyser med sin frånvaro. Förra året var vi på bröllop och en av rätterna som serverades var kall körsbärssoppa. Vilket är en väldigt typisk ungersk sommarrätt. Med inspiration av den både i smak och färg är rödbetssoppa mer tillgängligt för oss här i Skandinavien. Helt perfekt som förrätt eller varför inte till lunch?

Du behöver:

5-6 rödbetor

2 dl grädde

1 dl smetana (går bra med créme fraiche också)

3 klyftor vitlök

0,5 tsk chiliflingor

0,5-1 tsk flingsalt

0,5-1 tsk svartpeppar

0,5 tsk mald muskotnöt

1,5 dl hackad gräslök

0,5 dl rostade pumpafrön

Så här gör du:

Skala och koka rödbetorna i saltat vatten tills rödbetorna mjuknar. Häll över rödbetorna och lite av vattnet i en mixer och mixa tills det blir lent. Häll över vätskan i en kastrull och tillsätt kryddor och grädde. Utlämna gräslök, pumpafrön och smetana. Låt svalna, häll upp i skålar och toppa med en klick smetana, gräslök och pumpafrön.

Till detta är det perfekt med fröknäcke till och receptet till det hittar du här.


crispy bread


Fantastic summer food

Fantastic summer food

God morgon alla glada midsommarfirare! Ingen sommar så långt ögat kan nå just nu. Jag är inte så förtjust i traditionell midsommar mat, och vi har som tradition alltid haft ett annat tema på maten. Men vårt avlånga land bjuder på fantastiskt goda sommar råvaror. Jag har köpt en massa fina grönsaker och bär från den Gröna Fabriken. Mat som kittlar smaklökarna. 

Kanske ska ni som jag, baka en tårta idag? Det ska nämligen jag! Då har du några att välja mellan här och här. Men om du bjuda på någonting mer matig, som en sallad exempelvis, så fortsätt att läsa. Det ska jag också ta med. Denna smakrika sallad utnyttjar sommarens alla råvaror. Den goda förrätten med björnbär och getost fungerar lika bra på midsommarbordet som på picknicken.



Sommarsallad med aubergine stekt i vitlöksolja 

Du behöver till 3-4 portioner:

 1 bunt sparris
1 liten aubergine
½ cosmopolitansallad
½ paket feta ost
2 msk dill
6-7 cocktailtomater 
2 vitlöksklyftor
1 dl olivolja till stekning 
Till dressing:
 ½ paket feta
1-2 msk olivolja
1-2 tsk flingsalt
1 msk dill
1 tsk mald svartpeppar
2 dl créme fraiche 

Så här gör du:

Skölj aubergine och skär i ca 2 cm tjocka skivor. Hetta olja tillsammans med hela vitlöksklyftor och stek ca 1-2 min på varje sida. Strö över flingsalt och låt svalna i pannan. 
Ansa och skär sparris på tvären och stek i lite olivolja, ca 2-3 minuter. 
Skölj och torka sallad, riv i mindre bitar och lägg upp på ett vackert fat. Skär tomater i små klyftor och smula ner fetaost. Hacka ner dill och blanda ner aubergine och sparris. 
Till röran smular du ner fetaost i en skål, klipp ner dill till önskad längd och blanda ihop med créme fraiche, olivolja och resterande kryddor. 
getost med björnbär
getost toast med björnbär
Små getostbitar med björnbär
Du behöver:
½ baguette
hård getost
1 dl björnbär
ev. honung att ringla över
Så här gör du:
Skär baguette i mindre skivor och skär getost i 2-3 cm skivor. Toppa med björnbär och mynta.  Vill du ha en lite sötare variant, ringla lite honung över.