chickpea and kale soup

Behind the silence on this blog, I have moved. Into a new (well, new-to-me) apartment (well, studio); on my own for the first time. These past few weeks have been spent packing and unpacking, working and sleeping, learning new routines and what it means to live alone, running errands and doing things I never even thought of before. The day before moving, I went back to work from my study break with five more hours a week on my contract.

It has been busy, to say the least.

Spring is finally making its way here, though, the warmth of the sun melting all the coldness away. After months of all hues of gray, the sudden brightness is sure to refresh and recreate. In the wake of the life that seems to be stirring up, a craving for lightness is grasping a tighter hold, making itself noticed. The nights still remain cold and I am reluctant to completely let go of the comfort of that a bowl of hot soup brings. So this soup was made, to tide over the business and the days of undecided weather.


This is simple yet flavourful soup is sure to satisfy. A spin-off on the minestrone I often make, this soup is both light and somewhat hearty, thanks to the kale and chickpeas. To make this a meal on its own, you could add a cup of small pasta or elbow macaroni when adding the kale and chickpeas and cook until the pasta is done, about 10 minutes. Serving this soup with some good whole grain bread is highly recommended.


Chickpea and Kale Soup
serves 4

1 tbsp extra-virgin olive oil
1 yellow onion
2 garlic cloves
2 to 3 medium carrots
2 to 3 celery stalks

1 tsp dried basil
1/2 tsp dried thyme
1/4 tsp dried oregano
a pinch of red pepper flakes
1 (400g) can diced tomatoes
3 to 4 cups vegetable stock

1 (400g) can chickpeas, drained and rinsed
2 to 3 cups chopped kale
Salt and ground black pepper to taste


Peel and dice the onion and carrots. Peel and mince the garlic. Wash and dice the celery stalks. In a saucepan, heat the olive oil over medium-high heat and add the onion, carrots and celery. Sauté for a few minutes, then add the garlic. Sauté until the onion starts softening; add the spices, diced tomatoes and vegetable stock. Bring to a boil and simmer, covered, for 25 minutes, stirring once in a while.

After the 25 minutes, add the chickpeas and kale. Simmer until the soup is heated through and the kale has wilted, about 10 minutes. Season to taste.

mexican-style ground beef soup

Somewhere along the years, we stopped eating dinner together as a family. Busy, irregular schedules did that. There would rarely be more than two to eat dinner at the same time, and usually at least one of those would be going to the gym or for a run, hence not eating dinner but later. And if it was me and my sister that were at home, dinner would often be eaten watching TV (together at least).

For a longer time now, Saturdays have been the only times we gather together as a family to eat dinner each week. And those times, I'm sure, we all cherish. The time spent together, sharing everything that is pressing in our lives. That Saturday dinner is always a time of laughter as my sister keeps us entertained with her jokes and funny stories of her life. As we leave the table - after an hour or an hour and a half, usually - the sense of a family has been restored.

So nowadays, if it happens that all of us - or at least most of us - happen to be at home for dinner during the week, it is always somehow special. The same kind of special as when you were a child and Dad would come home early one afternoon and you got to spend extra time with him. The same kind of special as when you visited Grandpa and he snuck you an ice cream. The same kind of special as when you got to help Mom in the kitchen.

Now, please don't get confused with the name. The only reason this is called Mexican-style soup is that it has corn and kidney beans in it. And it's tomato-based. Somehow, those ingredients make this soup Mexican to me. I don't even know. Please, someone tell me you also do this.

Nevertheless, this is a very easy and tasty soup. It is very hearty but also packs in a bunch of vegetables, which I love. I made this soup with a can of diced tomatoes with spicy red pepper and I loved the kick it brought. This is definitely a keeper for those chilly evenings that are already around the corner.

Mexican-style Ground Beef Soup

serves 6

Note: I used a can of diced tomatoes with spicy red pepper and loved the heat. However, if you are serving this to (small) children, I would recommend using plain diced tomatoes and adding a pinch of red pepper flakes or cayenne pepper for heat. We ate this soup with a good dollop of sour cream, which is not only delicious in the soup but also takes the edge off the heat.

1 (400g) can diced tomatoes *(see note)

4 cups beef or vegetable stock

5 to 6 medium potatoes

2 to 3 medium carrots

1/2 tsp dried basil

1/4 tsp dried thyme

1 tbsp olive oil

1 medium onion

2 garlic cloves

400g ground beef

1/4 tsp ground cumin

1/4 tsp ground coriander

150g frozen corn

100g frozen, chopped green beans

1 cup red kidney beans, drained and rinsed

salt and ground black pepper, to taste

+ sour cream to serve

In a large pot, bring the diced tomatoes and stock with the basil and thyme to a boil. Meanwhile, peel the carrots and slice them. Put the carrots to the pot and simmer for 10 minutes. Peel the potatoes and cut them into 1-inch pieces. Put them to the pot with the carrots after the 10 minutes have passed.

Peel the onion and garlic cloves. Dice the onion and mince the garlic. Heat the olive oil over medium-high heat in a skillet and sauté the onion and garlic for 2 to 3 minutes. Add the ground beef and brown on high heat until evenly cooked. Season with the cumin and coriander, then add the frozen corn and green beans. Lower the heat to medium-low and sauté until the vegetables have heated through. Add the ground beef mixture to the pot and simmer until the potatoes and carrots have softened, about 10 to 20 minutes.

Once all the vegetables are cooked through, turn off the heat and add the kidney beans to the soup to warm through. Season to taste with salt and black pepper. Serve with a good dollop of sour cream, if desired.

curried carrot coconut soup

Potatoes, carrots, turnips, beets, onions. They are all rather delightful, these root vegetables. They are rustic, homey and above all, comforting. Available through the year and making it even in the harsh conditions, root vegetables are a winner in my book. They are often also taken for granted; overlooked. Now, more than ever, I think it is time to start paying attention to these beautiful gems of the nature. Maybe it is because I come from a country of long and harsh winters. Root vegetables are what has kept this nation alive for centuries. (Just kidding. Kind of. Some credit also goes to rye bread.)

Soups, stews, curries. Mashed or whole. Grated, sliced, diced. Raw, roasted, boiled, even pickled. Appetizer, side, or a main. Even dessert in some cases. Are you as amazed as I am?

When the weather take a turn for the chillier temperatures, I start making soups and curries out of root vegetables. In the wintertime, there is always a bag of carrots lying around in case a quick and warming dinner is in order. I love how easy carrots are in that regard. Combined with some pantry staples such as lentils, coconut milk, and spices, they quickly will turn into a healthy, comforting dinner.

I love the combination of creamy coconut milk and the warming spices; the way they balance each other out and result in a delicious soup. This is the soup for those evenings when all you want is to curl up in a blanket with some soup and a cup of tea, and read a book or watch a movie you've meant to watch for a few weeks nows.

And, hopefully, you will stop and smile when you sip down the soup. Smile and start, though maybe slowly, being more aware and appreciate more those beautiful (in this case, orange) root vegetables that are waiting to be used.

Curried Carrot Coconut Soup
serves 6

2 tbsp extra-virgin olive oil
1 medium onion
2 garlic cloves
1 kg carrots

2 tsp curry powder
1/2 tsp ground cumin
1/4 tsp ground coriander
a pinch of ground chili pepper or red pepper flakes

100g red lentils, picked over and rinsed
1 litre vegetable stock
1 can coconut milk, divided


Peel and dice the onion and carrots. Peel and mince the garlic cloves. In a saucepan, heat the olive oil over medium heat. Add the onion, carrots, and garlic; sauté for a few minutes. Add the spices, and sauté for 30 seconds. Add the lentils and vegetable stock. Bring to a boil and simmer, over medium-low heat, until the carrots are tender and the lentils are falling apart, about 25 minutes.

Purée the soup using an immersion blender (or a blender) and thin the soup to the consistency of your liking with the coconut milk. (I used about a cup.) Season to taste with salt and pepper. Spoon what is left of the coconut milk on top of the individual servings.

tomato basil soup

The first bite into the vine-ripened, freshly picked tomato. The sweet freshness, the sticky juice running down your chin. That's the best thing.

Tomatoes are grown plenty here in Finland, often served in salads and sandwiches (Caprese sandwich is one of the most common ones you can find here). The tomatoes that you can buy here, they are always fresh. It is rare that they are really sweet, though, except cherry tomatoes. Given the cooler temperatures and short summer, it is understandable. As much as tomato soup is a staple in the American diet, it is rarely eaten as a main dish here. I think it is because we don't really do the grilled cheese. Tomato soup does often make a wonderful appetizer, however.

A bowl of tomato soup is usually accompanied by a slice of hearty Finnish rye bread. I have yet to decide whether I like rye bread or peasant bread better with tomato soup. Which is why I like to make big enough pot of soup, to eat it with both rye and peasant bread. A slice slathered with butter and a fried egg on top, is my absolute favourite for a heartier meal.

Tomato soup makes good use of ripened tomatoes. And if tomatoes are a touch too ripe? Perfect for soup. In my opinion, plenty of basil should always at least be served with the soup, if not in it. As tomato soup is about making the best of the summer, I find that the tomatoes should be simmered with fresh herbs. Because really, tomato soup made from fresh tomatoes and herbs is like summer, in a bowl.

Although we don't have the tomato soup and grilled cheese culture here in Finland, I think I have found the comfort with this rustic version of tomato soup. While comfort and rustic may not be exactly the key words for summer, here in Finland it has been rainy and cooler than usual, meaning that this rustic yet fresh soup has been just perfect, for lunch and for dinner.

Tomato Basil Soup
serves 6

3 tbsp butter
2 medium yellow onions, peeled
4 garlic cloves, peeled and minced
6 tbsp red lentils, picked over and rinsed

1 kg ripe tomatoes (about 10)

2 (400g) cans quality diced tomatoes
1 bouillon cube
1 tsp dried basil
1/4 tsp dried oregano
3 to 4 sprigs of fresh thyme

salt and freshly ground black pepper, to taste
1/4 cup chopped, fresh basil + more for serving


In a medium saucepan, bring plenty of water to boil. Score a cross on the bottom of eat tomato. When the water boil, dunk the tomatoes into the water until the skin near the cross starts to curl. Take the tomatoes out of the water and set aside. When the tomatoes have cooled, peel the tomatoes.

Chop the peeled onions. In a saucepan, heat the butter over medium heat and add the onions. Cook until the onions start to soften; add garlic and lentils. Chop the peeled tomatoes, discarding the hard parts; add to the pot. Add the diced tomatoes with juices to the pan, along with the bouillon cube and spices. Bring to a boil and simmer, covered, until the lentils have softened, 20 to 25 minutes.

Purée the soup using an immersion blender until desired consistency. (I like mine rather chunky so I pulsed only a few times. However, the canned tomatoes I used were more like purée than dice. So really, until desired consistency.) Season to taste and add the chopped fresh basil. Serve with more fresh basil if desired.