Potato Leek soup with Cheddar and smoked Peppered Trout

Leek Potato Soup 1

A lucky person is someone who plants pebbles and harvests potatoes.  Greek proverb.

A man who prides himself on his ancestry is like the potato plant, the best part of which is underground. Spanish proverb


Who doesn’t love a potato? The humble tuber that can be both a super comfort food or be served alongside some posh meats or fish. Versatile like nothing else.

And although potato dishes are countless I am offering you this recipe for potato-leek soup, that I’ve up-graded with a bit of smoked peppered trout and a sprinkle of cheddar. Potato soup may not be revolutionary, but this version is remarkably delicious, satisfying, and thank goodness, still light.

When you buy fresh potatoes remove them from the plastic bag since this will make them mold quicker, as does storing them with onions or garlic. Don’t store them in the fridge either, this will give them a funny flavour since the starch will start to convert to sugar.

The best choice is a cool, dark, dry place, such as the back of a pantry.

Also Leeks  like  onions, are nutritional stars, offering plenty of potassium, some folic acid, beta-carotene (in the green part) and plenty of vitamin C.



Serves: 6



  • 1 tbsp. olive oil for cooking
  • 4 large leeks, white and tender green parts only, thinly sliced
  • 1 lb.  potatoes (the kind for mashed potato), peeled and cut into 2-inch chunks
  • 1 garlic clove, peeled and grated
  • 5  cups low-sodium vegetable  stock
  • 11.25  oz. pack  soy cream
  • 1/3 cup grated cheddar or vegetarian/vegan cheddar
  • 1/8 teaspoon ground nutmeg
  • Salt and freshly ground pepper
  • 1/2 cup minced chives or green onions
  • 8 oz. peppered smoked trout, flaked (leave out for vegans/vegetarians)

 Leek Potato Soup10


  • Put the olive oil in to a large pot and add the leeks and garlic.
  • Turn heat to low, and cook, stirring occasionally, until softened, about 8 minutes.
  • Add the potato and broth; bring to a boil. Cover partially and simmer over low heat until the potatoes are tender, about 15 minutes.
  • Working in batches, puree the soup in a blender, then return it to the pan.
  • Add the soy cream, cheddar and nutmeg and simmer for 10 minutes longer.
  • Season the soup with salt and pepper, garnish with chives and smoked trout and serve.



Myra. XO 


Leek Potato Soup4


If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about  Spiced Pumpkin Soup with a twist or  Carrot Soup .




Coconut Curried Lentil Soup

Coconut Curried Lentil Soup D

Coconut Curried Lentil Soup H

You know those days when you just can’t get warm?

Well the other day I had one of those days. I had been outside for a long hike and it was freezing, I mean literally plenty below zero.  By the time I got home I couldn’t move my face it was completely numb, I couldn’t smile or talk, just grunt like  hungry cave woman. That’s when I decided to make this soup. I figured it would be the only possible solution.

It’s the easiest and quickest soup ever because I needed it asap.

I loved the heartiness of this soup and how filling it is without being heavy and greasy.

It takes about 20 minutes from start to belly, so great for midweek when your in a hurry. Throw in a lovely crunchy baguette and you’ve got dinner on the table.

Vegetarian ✔

Vegan ✔

Dairy Free ✔

Gluten free ✔

Ref. sugar free ✔


Serves: 4



  • ¼ cup Olive Oil
  • 2 onions, peeled and chopped fine
  • 4 cloves garlic, peeled and grated
  • 4 stalks celery, chopped
  • 4 medium carrots, peeled or scraped clean and coarsly chopped
  • 2 leeks, washed very well and sliced
  • 1/4 cup Madras curry paste
  • 1 tbsp. Tamarind Paste
  • 2 cans (Organic) Coconut Milk, 13.66 oz. each
  • 3 cups stock
  • 2  15 oz.  cans (organic) Lentils
  • 2 cup kale, rinsed and thinly sliced
  • salt to taste (you will need salt, I added about ½ teaspoon)
  • ground black pepper to taste
  • a large handful chopped coriander


Coconut Curried Lentil Soup 2
Coconut Curried Lentil Soup C


In a large stock pot, heat oil over medium heat. Add onions, carrots, leeks and celery. Saute until onion is tender (about 3-4 minutes). Stir in garlic and  cook for 1 more minute.

Add the curry paste a fry for a minute or two.

Add the coconut milk and stock.

Add the lentils.

Add the Kale.

Bring to a boil. Reduce heat, and simmer for 15 minutes.

When ready to serve stir in the tamarind  paste and coriander, and season to taste with salt and pepper.

NOTE: You can use a cup of dry lentils instead but then you will have to simmer the soup for about an hour. If you have the time, it is better.

Myra. XO 😊


Coconut Curried Lentil Soup 17

Coconut Curried Lentil Soup B

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about Carrot Soup or Spiced Pumpkin Soup with a twist

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Rustic Chicken meatball stew with beans, tomato and courgette.

Rustic Chicken meatball, Beans and Tomato Stew with Courgette

…….hearty and aromatic.

Rustic Chicken meatball stew with beans, tomato and courgette.

In the mood for a one-pot meal, that is not crazy heavy and won’t send you to sleep? Than this is the one for you.

It has all the comfort food characteristics, it’s cooked in one pot, it’s easy to eat, it has cheese in it….but it’s not so heavy like some of the stews and crock pot dinners you would expect now. And although I truly love all things fall and winter, sometimes you just want to lighten in up  a bit. This great one-potter is quick and easy, and even faster if you can find good quality ground chicken.

You can also double the recipe and freeze half for an other day!


Serves 4

Ingredients Chicken balls,

1 lb Chicken breast

2 tbsp. Light Olive Oil

1/2 onion, peeled and roughly chopped

1 garlic clove, peeled and roughly chopped

1 tsp. Himalayan Salt

1 egg

1/4 C. fresh breadcrumbs

1/4 C. Parmesan cheese grated

2 tbsp. chopped parsley

1 tsp. dried Oregano

Ingredients Bean and Tomato sauce;

1 courgette, cut into cubes

1 can Chopped Tomatoes

1 can of Red Kidney Beans, drained

1 tbsp olive oil

1/2 onion, peeled and chopped fine

1 garlic clove, peeled and sliced

1 tbsp. Tomato Paste

1/2 – 1  tsp. salt

freshly ground pepper

2 tsp.  (coconut) sugar

1 Bay Leaf

1 glass white  wine

1 glass of water

1 small handful Basil leafs, some torn and some left whole


Rustic Chicken meatball stew with beans, tomato and courgette.


Rustic Chicken meatball stew with beans, tomato and courgette.



Cut the chicken into cubes. Place in a food processor and pulse a few times. Add the onion and garlic. Pulse again until it resembles mince, but not too fine.

Tip into a bowl and add the remaining ingredients. Shape into golf sized balls with slightly wet hands. Put them on a plate as you go.

Place a large pan on the hob and add a tablespoon of olive oil. When hot add the chicken balls and fry turning them so they brown all over. Add the courgette cubes, stir round. Turn heat to medium high and add the onion and garlic. Cook until it begins to turn golden brown and add the remaining ingredients except the Basil. Cover partially with a lid and turn the heat to low. Let simmer for about 15 to 20 minutes until the chicken balls are cooked thru. Just before serving add all the basil and sprinkle some on top.

Serve with french bread, cooked quinoa, pasta or rice.

TIP: Add two cups of chicken stock and serve it as soup with grated Parmesan cheese.

Rustic Chicken meatball stew with beans, tomato and courgette.


Not quite what you’re looking for? How about Moroccan Meatballs with Quinoa

Moroccan Meatball with Quinoa

Spiced Pumpkin Soup with a twist…

…and with XXL Cheese Croutons and crunchy pumpkin seed topping!

Spiced Pumpkin Soup with a twist...This soup recipe will become one of your favorites, it's quick and easy to make. Smooth and comfort food at it's best.I thecookingspoon.org

I’ve been making this soup for at least ten years and it’s very very comforting and has a velvet like texture. When it’s raining outside this is the kind of soup you look forward to.

I was about to make it for lunch when I realized I didn’t have a enough onions. Yikes, that ment I had to go outside again and it was pouring with rain.

Thank goodness the supermarket is just across the street so I put on my raincoat and made a run for it! I came back a little soaked but hey, this soup’s worth it.

The soup only takes about 15 minutes to prepare at the most, plus 30 minutes of simmering.  During the simmering you can make the crunchy seed topping and prepare the croutons. It really is a meal in itself, but you could serve it as a first course too, just serve small portions since it is quite filling.

I’ve added a super delicious crunchy topping of spicey pumpkin seeds and some XXL cheesy croutons. YUM!



Serves :6

Ingredients Soup:

2 tbsp. Butter (use coconut oil for vegans)

2 large onions, peeled and chopped fine

1 large garlic clove, peeled and chopped fine

2 tsp. CorianderEdit , ground

1 tsp. CuminEdit, ground

2 lbs. peeled and cubed pumpkin, fresh or frozen

3 C. chicken stock made with 3 Bouillon Cubes (use vegetable stock for vegans/vegetarians)

3/4 C. Apple Juice without added sugar

1 ripe peeled banana, sliced

3 tbsp. Almond Meal

1 tsp. Sambal Oelek



In a large pan, melt the butter, add the onion and cook for about 5 minutes on medium low. Add the garlic, stir around and add the spices. Stir a couple of times. Add the rest of the ingredients. Bring to  medium simmer and leave to cook for thirty minutes until everything is very tender. Turn off the heat. Blend with a hand blender until completely smooth.


Ingredients Crispy Pumpkin Seeds:

1/2 C. Pumpkin seeds

1 tsp. coconut oil

1 tsp. cajun seasoning

1 tsp. honey (use coconut sugar for vegans)


Heat a small frying pan over medium high heat. Add the oil.  Add the seeds and toast tossing constantly for about three minutes. Add the remaining ingredients. Cook for an other minute. Transfer the seeds to a tray lined with baking parchment and let cool until ready to use.



Ingredients for the XXL Croutons;

1 baguette

1 – 2 tbsp. butter softened  (use coconut oil for vegans/vegetarians)

4 – 6  slices thick cheese (use vegan or omit)


Preheat the grill of your oven.

Slice the baguette as diagonally as you can to get long slim pieces.

Butter the bottom of the slices and place on a lined baking tray. Cover with the cheese and grill in the middle rack of the oven until golden on top for about 5 minutes.


Carrot Soup



Serves 4

This is pure bliss in a bowl, it makes me happy just looking at it. The color is so vibrant and pretty. The sweetness of the carrots is balanced with the spiciness of the Coriander and the sharpness of the Ginger in a very harmonious way. Making this soup spicy enough for winter and also bright and light enough for summer. So basically you can make this soup all year round, when it is very hot outside you can even serve it cold. And the good thing is all the beta carotene will stimulate your sun tan, so I say, bring it on.



  • 1 lbs. Carrots, peeled and sliced
  • 1 tbsp. coconut oil
  • 1 onion, peeled and chopped fine
  • 1 tbsp. Agave syrup
  • 1 clove of garlic, peeled and grated fine
  • 1/2 tsp. ground coriander
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground turmeric
  • 1 tbsp. freshly grated ginger, peel it first
  • 1/2 can  (about 6 oz.) coconut milk
  • 2 organic chicken stock cubes, or vegetable for vegans
  • fresh ground pepper, a few twists of the mill
  • 1 1/2 – 2 C. boiled water from the kettle
  • A few coriander leafs for garnish and a swirl of coconut cream.


In a large pot, heat the coconut oil. Add the chopped onion and all the carrots. Fry over medium heat for about 5 minutes. Then add the Agave syrup and continue to cook over medium heat for another 5 minutes to get a bit of caramelization going. Add the minced garlic, the spices and the minced ginger. Stir around a few time to toast the spices.

Now carefully add the coconut milk and the crumbled up stock cubes. Add some pepper and about 1 1/2 cups of the boiling water. Set the heat on low, and gently simmer for about 20 minutes until the carrot are tender when pierced with a fork.

Transfer the whole lot to a blender and carefully blend, you may need to do this in batches.

Put the pureed soup back on the heat and see if it needs more seasoning and add water if it is too thick. Serve in pretty bowls garnished with some of the coriander leafs and a swirl of coconut cream.