Vegetable soup with green pepper, parsley and dill


  • 2 onions
  • 2 small green peppers
  • 3 carrots
  • 1 piece of pumpkin
  • 1 bunch of parsley
  • 1 bunch of dill
  • Olive oil
  • Salt
  • Tomato paste (optional)
  • Water


  • Cut the thick stems off the parsley and dill, place the leaves in a strainer and soak.
  • Prepare the vegetables. Clean them and chop them. Place them in a pot with some olive oil. Put the burner on low so the vegetables will begin to cook.
  • Rinse the greens and then chop them a bit with a knife on a cutting board. Add them to the other vegetables.
  • Add salt to taste.
  • Add around  3 tbsp. tomato paste (optional).
  • Mix.
  • Add water to cover the vegetables and more.
  • Put temperature on high and bring to a boil.
  • Lower burner and cook for 30-60 minutes (depending on how well done you want the vegetables.


Green soup. Very green soup.

Ready for this one? Here is how it looks:

The beauty of this soup is that the bulk of it is green leafy vegetables. It is inspired by a recipe someone told me their mother makes that is basically like this but with meat. I’m sure that is delicious too.


With all the greens, I removed the very thick stems. But I still left them pretty chunky because I love chunky greens in soup. :) As always, do whatever you want.

  • Olive oil
  • Two big onions, chopped
  • 5 carrots, chopped
  • 5 cloves of garlic, chopped
  • 1 bunch of parsley, soaked
  • 1 bunch of coriander, soaked
  • 1 bunch of dill, soaked
  • 1 head of celery – the leaves soaked, the stalks chopped
  • Some grains – I added around 3/4 cups of a millet and quinoa mix.
  • Salt


In a pot, saute the onion in olive oil. Meanwhile prepare all the other vegetables. I soaked all of the greens together.

Put in all the vegetables as they’re ready.

Add boiling water to cover the vegetables generously.

Please note! By the time you add the water, the vegetables should have sautéed for quite a while. That’s the beauty of immediately getting the onions sautéeing.

Add the grains.

Add salt to taste.

Time 20 minutes simmering.

I was considering pureeing the whole thing but instead left it chunky. Lovin’ it.


Improvised curry vegetable, lentil, bean, bulgur and quinoa soup (or is it a stew?)

It’s exciting to prepare food based on whatever you happen to have in the house. It’s very creative and it helps prevent food going to waste.

So I decided tonight to create a concoction that I can take to work tomorrow (I warm food up and take it in a Thermos). I wasn’t sure exactly what it would end up being but now I already know. It is a spicy curry soup with vegetables, legumes and grains.

This recipe should serve around 4-5 people.

Before I get into the details, here are a bunch of pictures for your viewing pleasure. :)


So the ingredients ended up being (and please keep in mind that all measurements are estimates!):

  • Olive oil
  • Around 2/3 of the package of frozen vegetables
  • 3/4 cup legume/bean mix
  • 3/4 cup bulgur/quinoa mix
  • 1/2 cup tomato paste
  • Curry
  • Cinnamon
  • Spicy paprika (my favourite way to spice things up, btw)
  • 2 bay leaves
  • Salt
  • Water


Start sauteeing all of the vegetables (including the frozen and fresh) in a pot (I made the recipe small so I used a small pot).

Put the legumes and grains in a strainer and soak them.

Mix the vegetables until they really start cooking.

Add the tomato paste. Mix.

Start boiling water in your kettle. Meanwhile rinse the legumes and grains and then add them to the pot. Mix.

Add all the spices. Mix.

When the water is boiled, pour it in to the pot to cover everything plus another few centimetres.

Yes, mix.

Make sure it’s at a boil, lower the heat and cook until the legumes are soft.

Serve cold. Kidding. Serve hot.

P.S. Don’t burn it… Like I did when I was paying more attention to this blog post than to my cooking. Oh well, it seems I saved most of it from tasting burnt. :)

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