Category Archives: Soup

Super Spicy Squash Soup

I just spent about five seconds coming up with the alliteration that is my title of this blog post – be proud of me, will ya!?

Tonight I am dropping a quick post on you, featuring mostly the recipe and less of the rambling, simply because I have been sitting at my desk for quite some time and, quite frankly, I am sick of it. If there is one thing I am looking forward to once I am a “real” teacher, not just one in training, it’s that I will actually be standing throughout most of my morning. Currently, I am standing up during my breaks, because otherwise I’d be sitting throughout the entire day…which my back is absolutely hating.

Alright, that’s all the rambling for today, I promise. Let’s just get to the soup.

Continue reading Super Spicy Squash Soup


Flavorful Multicolor Veggie Pancake Striped Soup

Last week, I made some pancakes for lunch. Not the small, round, puffy American kind: the German, flat, crépe-like kind. They weren’t 100% vegan, as I used a real egg, but could easily have been made vegan by using a flax egg instead. I won’t post a recipe for those pancakes today, any crépe recipe would suffice. Besides, today isn’t about the pancakes, it’s about what I did with the left-overs! Continue reading Flavorful Multicolor Veggie Pancake Striped Soup

Warm From The Inside Out: Creamy Carrot Ginger Soup

I had a pretty successful day today. Perhaps that’s due to the great anti-cold smoothie I made myself this morning, or because I feel like actually got something done concerning studying today. And, I just finished teaching my 180 minutes of classes, and, if you read this post, you’ll know how tiring yet fulfilling that is for me. Since I have been freezing the whole day – and, to be honest, it is slightly strange, ’cause when I checked the temperature at noon, it was about 16°C outside, which is not that cold – I just made myself a steaming cup of spiced tea, and added a frothy soymilk cinnamon topping. The spiced tea (a black tea infused with spices like nutmeg, vanilla, cinnamon and cloves) has such great flavors that I decided not to sweeten it (and I rarely sweeten tea), and the soymilk froth actually worked, which was a great discovery for me.

However, this won’t be a post about how to brew tea and make soymilk froth, as anyone who owns a water kettle and a blender or milk frother will know how to make it. I’ll just show you a beautiful picture:

Continue reading Warm From The Inside Out: Creamy Carrot Ginger Soup

The Advantages of Autumn And Hokkaido-Pumpkin Soup

We never had autumn in Tanzania. There are only two seasons there: rain and no rain. Both of which are within the same temperature range of hot to very hot. So, when I first came to Germany in 2007, I was really excited about winter. At least I was until I realized that it’s terribly COLD! And in the area I live in, we don’t get that much snow, so it’s mostly just really grey ickish weather with snowy mushy rain and icy wind. Not at all the snow-wonderland that I had hoped for!

Continue reading The Advantages of Autumn And Hokkaido-Pumpkin Soup


Remember the Vegetarian/Vegan Spelt-Flour Extra-Thin-Crusted Pizza? If you make the sauce for the pizza from scratch, you’re bound to be stuck with some sieved tomatoes…and here is how you may want to use them before they go bad!

Continue reading Easy-Peasy-Tomato-Soup