Classic Vegetable Soup with Roquefort

I have entered this post in a Soup event called Soups with SS hosted by the lovely Sonal from SimplyVegeterian777 and Shruti from Cooking with SJ. You should check out both of these ladies blogs, and also the event and participate (also open to non-bloggers!!).

logoHere are the basic rules of the event, please visit Shruti and/or Sonal’s sites for the full set of rules :

  1. It’s a vegetarian event… Strictly no Non-Veg! Eggs are allowed.
  2. The event runs from 5th June to 5th July (US time) and it’s open for bloggers as well as non-bloggers.
  3. Any number of fresh/archived entries is allowed.
  4. First, link to Shruti’s  and Sonal’s announcement in your post and then use given a linky tool to send your entry.
  5. One must like Cooking with SJ and SimplyVegetarian777 for a valid entry.




This classic vegetable soup is simple, however, the Roquefort (sheep milk blue cheese from South of France) gives it so much more flavor!

Serves 6


  • 3 medium potatoes
  • 3 carrots
  • 3 zucchinis
  • 2 stalks of celery
  • 1 leek
  • 1 onion
  • 2 bay leaves
  • A pinch of salt
  • A pinch of black pepper
  • 1 teaspoon of herbes de Provence
  • 1 liter and half of water
  • 100g of Roquefort (Stilton or Gorgonzola)


  1. Peel the potatoes, the onion, and the carrots.
  2. Wash and rinse the potatoes, the onion, the carrots and the zucchinis.
  3. Wash in water with a few drops of white vinegar the leek and the celery (to remove all the dirt), rinse properly.
  4. Cut the potatoes, the carrots, and the zucchinis into small cubes.
  5. Slice the onion, the leek and the celery.
  6. In a large cooking, pan adds all the vegetables and the 2 bay leaves.
  7. Add the salt, the black pepper, and the herbes de Provence.
  8. Pour 1 liter and half of water.
  9. Cook on a medium heat for 35 minutes.
  10. When it’s cooked, remove the bay leaves and mix the soup in a blender.
  11. Serve in a bowl add on the top a little of Roquefort and dust with herbes de Provence.

This soup is classic, warm and the Roquefort brings a creamy texture.

You can eat this soup without cheese too. When I cook I try to avoid the ready made stock and stock cube. If you prefer a thicker soup add less water.

Bon Appetit!

Lentil Soup



Gloomy and rainy day in Dubai, I opted for a spicy lentil soup.

Serves 6


  • 200g of brown lentil
  • 1 small potato
  • 1 carrot
  • Salt
  • Black pepper
  • 4 cloves of garlic
  • 1 red chili pepper
  • 1 teaspoon of caraway powder
  • coriander leaves
  • 1/2 teaspoon of harissa
  • 1 1/2 of liter of water


  1. Wash and rinse the lentil.
  2. Peel the potato and the carrot (wash them).
  3. In a cooking pot add the garlic cloves, the chopped potato, the chopped carrot, the whole red chili pepper, the caraway powder and the harissa.
  4. Mixed all the ingredients together with a wooden spoon.
  5. Add the brown lentil, the salt, and the black pepper.
  6. Pour the water and cook for 30 minutes on medium heat.
  7. When it’s cooked, remove the red chilli pepper from the soup.
  8. Blend all the ingredients together.

Serve this soup with a few coriander leaves and minced red chili pepper.

Bon Appetit!

Carrot and Potato Soup



IMG_5639Serves 4


  • 4  medium carrots
  • 4 medium potatoes
  • 4 garlic cloves
  • A pinch of salt
  • A pinch of black pepper
  • 1 teaspoon of cumin powder
  • 1 liter 1/2 of water
  • Cream (if you want)


  1. Start peeling the carrots,  the potatoes, and the garlic.
  2. Wash and cut the carrots and the potatoes into small cubes.
  3. In a cooking pot, add the carrots, the potatoes, and garlic cloves.
  4. Add the salt, the black pepper, and the cumin.
  5. With a spoon stir all the vegetables together.
  6. Pour the water and cook for 30 minutes on a medium heat.
  7. When it’s cooked, mix the soup with a blender.

Et voila!

Serve the soup with cream and slices of whole grain bread with olives.

This soup is very healthy, no oil, no butter. Trust me sometimes simplicity is delicious

Bon Appetit!