Goulash soup

While skiing with my family in Austria we had a delicious Goulash soup. It was such a delicious combination of herbs and filling that I was still craving this soup when I got home. So I got to work trying to replicate the soup, and I have to say this recipe is very close to the original.

This goulash soup is rich, full of meat and vegetables. Every bite is so full of flavor! I think it could make a complete lunch or dinner but it is best when consumed with some bread; we combined it with my sourdough bread. You can find the recipe for my sourdough bread here.

Skiing as a family is something we have always loved doing. We lived in America for 11 years. In California we loved to go to Lake Tahoe with its beautiful views over the lake. When we moved to Pennsylvania we traveled up to the mountains of Vermont and had a blast there too. After moving back to the Netherlands we planned our first family ski trip to Austria. We were there during Christmas with my husband’s brother, his sister-in-law and their kids. Growing up my family often went skiing in Austria, so being back there felt so familiar. We had beautiful ski holidays in the USA, but Austria feels like home to me. The slopes were gorgeous and we could ski from one delicious restaurant to another eating all the foods we had been missing. Nothing beats a good filling soup for lunch after spending the morning in the cold on skis. Paired with some homemade sourdough this goulash soup hits the spot for sure.


  • Tomatoes: pureed with flour and some garlic this is the base for the soup. 
  • Ground beef: I choose ground beef for this recipe. Most soups call for diced meat, but that can turn out dry and tough so I prefer ground meat.
  • Bacon: gives the soup an extra salty flavor.
  • Caraway seed: also known as meridian fennel and Persian cumin. It is highly aromatic and has a distinctive mild anise flavor.
  • Paprika powder: dried and ground red peppers.
  • Garlic: I used fresh minced garlic.
  • Vegetables: onions, bell peppers and potatoes. 
  • Flour: to thicken the soup.
  • Beef broth: The base is the tomato base with the beef broth.
  • Bay Leaf: I used dry bay leaves.


Meat and bay laf


Start with cutting up all the ingredients. Next we will make the tomato base. Start by frying the shallot and when it is soft add in the tomatoes and fry till softened. Add some salt and pepper to taste. Next add in the tomato paste, stir and add 2 tablespoons of flour continuing to stir for a bit. Finally add in one cup of broth. Put this into a blender and combine till smooth. Set aside for now. 

In the same pan, add some oil and fry the bacon to a crisp. I like to use this Le Creuset cast iron Dutch oven pan. Then add in the ground beef and spices, breaking it up until the meat is cooked through. To the meat mixture add in 2 tablespoons of flour, or more if a thicker soup is preferred. Continue to cook for 2 minutes until fragrant. Then add in all the vegetables, tomato base and the rest of the broth to the meat mixture. Finally, add the bay leaves and let it simmer for 1 hour. 

Goulash soup

Prep Time20 minutes
Cook Time2 hours
Course: Soup
Cuisine: soup
Keyword: Goulash soup


Tomato base

  • 1 Shallot diced
  • 2 Garlic Cloves minced
  • 5 Tomatoes diced
  • 2 Tablespoons Flour
  • 3 Tablespoons Tomato Paste (70 gram)
  • 1 Cup Water

Goulash soup

  • 300 Grams Ground Beef
  • 2 Teaspoon Ground Paprika Powder
  • 1 teaspoon Salt
  • 1 teaspoon Ground Pepper
  • 150 Grams Bacon diced
  • 1 Bell Pepper diced
  • 3-4 Golden Potatoes peeled and diced
  • 2 tablespoon s Flour
  • 500 Milliliters Beef Broth
  • 1 teaspoon Caraway Seed
  • 2 Bay Leaves


Tomato base

  • Start with cutting all the vegetables. I choose to dice all the vegetables into small pieces.
  • In a warm pan, add some oil or butter. Fry the shallots until soft. Then add garlic and fry for another 30 secondes or until fragrant.
  • Add your diced tomatoes, salt, pepper and tomato paste. Stir quickly. Then add the flour. Combine and cook for 1 -2 minutes.
  • Slowly stir in one cup of broth.
  • Transfer your tomato base to a blender and blend until smooth and set aside.


  • In the same pan where the tomato base was prepared, on medium heat add some oil and the bacon. Fry until the bacon is crisp.
  • Add the ground beef to your pan with the bacon and stir in the spices; salt, pepper, paprika powder. Cook the meat throughly. Add the onion to the meat mixture. Cook until they are soft.
  • To thicken the soup you will be adding 2 tablespoons of flour to the meat mixture. Cook for 1-2 minutes or until fragrant.
  • Add all your diced vegetables, tomato base and the rest of the broth little by little. When all is combined add bay leaves and let the soup simmer for 1 hour with lid on the pan.
  • Taste and adjust spices to your preference. Remove the bay leaf and serve with some delicious sour dough bread. Enjoy!

Creamy cauliflower soup

This creamy cauliflower soup not only gets its creaminess from the main ingredient of cauliflower but also from the addition of potatoes. They give it the extra body to the soup. The heavy whipping cream in the end is the perfect finishing touch.

Cauliflower is not only a good source of vitamin C and K, it is also an excellent source of fiber, folate and vitamin B6.

Our family loves a good soup for dinner. My kids request soup based on its color instead of the ingredients. For example, the “green soup” is a huge favorite of my kids. You can find the recipe here.  Even though it is white, this creamy cauliflower soup is a close second choice in my house. Both soups are quick and easy to make. Also have a tomato soup on my site here.

Ingredients creamy cauliflower soup

Cut cauliflowerCut potatoes


Most cauliflower soup recipes will have you roast your cauliflower as a first step. My recipe skips this and the end result is just as yummy. I was in a time crunch one day, so I opted to skip the roasting, and the end results didn’t disappoint at all! For my recipe, begin by melting butter in a pan, and cook your shallot till it is soft and browning. Next, add in the garlic and cook until it is fragrant. Finally, add your cauliflower and herbs and cook for couple of minutes. 

Shallot cooked oft and slightly browned

Cauliflower and potatoes added to browned shallot

Vegetables ready to add the bone broth After you have cooked your cauliflower for around 5 minutes, add your broth. I have chosen to use bone broth for its nutritional benefits. You can also use vegetable broth to make this dish vegetarian. Bring the soup to a boil, and then lower the heat and let it simmer until the vegetables are soft. This should take around 15-20 minutes.

Vegatable with broth getting to a broil

Blending soup with a hand blender

After the vegetables are tender, use a hand blender to mix the soup until nice and smooth. I use this kitchen aid hand blender. Taste your soup and add some heavy whipping cream and lemon juice to your desired taste before blending again. One final taste to see if it needs more salt or pepper. If not serve it hot and enjoy this delicious creamy cauliflower soup with some toasted bread. Delicious for lunch, or an appetizer at dinner.   

Creamy cauliflower soup


Creamy Cauliflower Soup

Prep Time10 minutes
Cook Time25 minutes
Course: Soup
Cuisine: soup
Keyword: Creamy cauliflower soup
Author: Ester van Boesschoten


  • 1 Shallot minced
  • 2 Tablespoon Unsalted butter
  • 2 Cloves Garlic minced
  • 2 Potatoes peeled and cubed
  • 1 Head Cauliflower broken into florets
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Black pepper
  • 1 Teaspoon Dried parsley
  • 32 Fl oz Chicken bone broth
  • 2 Tablespoon Heavy whipping cream
  • Lemon juice to taste


  • In large pot, on medium heat, melt your butter. Then add your minced shallots with a pinch of salt, and cook them till soft and slightly browned.
  • Add your minced garlic and cook until fragant, about 30 seconds. Be careful not to burn it. Burning it will give a bitter taste.
  • Add the washed and cut potatoes, cauliflower, salt, freshly ground pepper and parsley. Cook them on medium high heat for about 5 minutes. Stirring often will prevent it from burning.
  • Add in the broth, bringing it to a boil. Then turn down the heat and let it simmer until the potatoes and cauliflower are soft. This takes around 15-20 minutes.
  • Blend your soup to your preferred consistency. Add some heavy whipping cream and a splash of lemon juice, to your taste. If needed add some extra salt and pepper. Serve hot with some bread. Enjoy!

Tomato soup with garnish and heavy cream

Our family loves a good soup. My kids’ favorite is my creamy broccoli soup but my favorite is this tomato soup. The combination of butter, tomatoes and cream makes this a rich, delicious and filling soup that is good for dinner or lunch.

Ingredients for tomato soup

In addition to shallot, garlic and tomatoes, the soup is seasoned with salt/pepper, paprika and sambal oelek for an extra kick in this soup.

Fresh washed tomatoes

Nice fresh tomatoes can be either store bought or homegrown. Tomatoes are rich in lycopene, which is an antioxidant. They are also packed with vitamins A, C, calcium and potassium.

Cut up tomatoes

Cook your shallot until it is soft and light brown, then add in the garlic and simmer until it is fragrant. When it’s time to add these beautiful diced tomatoes we can include the spices as well. The paprika added with salt and pepper gives this soup more flavor and extra depth.

Added spices to diced tomatoes

Letting the tomatoes cook on low to medium heat with spices until they are nice and soft helps the flavors combine. Just before adding the broth, I like to stir in a little bit of sambal oelek for that extra kick of spice. You can find it in most supermarkets. If you can’t find it you can switch it out for a half a teaspoon of chili powder instead.


I also enjoy adding in some fresh herbs depending on what I have in my garden or fridge. Either parsley or basil can make a nice addition to this soup.

Added parsley and broth to the cooked tomatoes

Once all the ingredients are added bring the soup to a boil and let it simmer on low until the tomatoes are nice and soft and ready to blend. I use a hand held blender for this. My family prefers our soup very smooth. Finish the soup with some fresh squeezed lemon juice and a drizzle of heavy whipping cream. Finally if you have some herbs left over, you can add them on top to give it a nice pop of color just before serving.

Cooked tomatoes soup before blended

Tomato soup with garnish and heavy cream


Tomato soup

Comforting, creamy tomato soup with beautiful fresh tomatoes, shallot, garlic and herbs.
Prep Time5 minutes
Cook Time25 minutes
Course: Soup
Cuisine: soup
Keyword: creamy tomato soup, tomato soup


  • 1 Tablespoon ghee or butter
  • 1 Shallot minced
  • 2 garlic cloves minced
  • 32 Oz tomatoes diced ((908 gram)
  • 1 Teaspoon Salt
  • 1 Teaspoon Paprika powder
  • 1/4 Teaspoon Black pepper freshly ground
  • 1 Teaspoon Sambal oelek
  • 2 Tablespoon Fresh parsley or basil if prefer
  • 2.3 Oz Tomato paste 65 gram
  • 20 Fl Oz Chicken bone broth 591 ml
  • 1-2 Tablespoons Lemon juice more or less to taste
  • 1-2 Tablespoons Heavy whipping cream more or less to taste


  • Sauté the shallot with a pinch of salt, on medium low heat, until soft. This takes around 3-4 minutes.
  • Add the minced garlic ,sauté until fragant, around 30 seconds.
  • Add the diced tomatoes to the pan with salt, paprika and black pepper. Cook until soft, around 5-7 minutes. Then add the sambal oelek, if using, parsley and the tomato paste. Stir to combine and let cook for 1 minute.
  • Pour in the broth and bring it to a boil. Then lower the heat and let it simmer for around 15 minutes.
  • Blend your soup to your prefered consistency. Add the lemon juice and heavy whipping cream. Stir and enjoy!

Creamy broccoli soup
This easy broccoli soup is one of my family’s favorite! Super easy and quick to make. The combination of broccoli with the potatoes makes it extra creamy and delicious. Sautéed shallot gives it an extra flavor.

Ingredients for broccoli soup

In my kitchen I use a lot of sambal oelek

Sambal oelek, heavy whipped cream, lemon

Essentially Sambal Oelek is an Indonesian raw ground chili paste that isn’t very spicy. The spice levels are comparable to Sriracha but have far less lemon, making it less sour. The ingredients include chili peppers, vinegar and salt which add a little extra kick to your dish. I have been able to find it in most supermarkets. If you can’t find it, don’t worry, because this dish will still be delicious without it.

Adding lemon juice to this meal makes a difference because it adds a high back-note. The acid activates your taste buds the same way salt does. For this reason I always add a little to my soup towards the end of cooking. The addition of heavy whipping cream gives the soup its extra creamy texture. Once the cream and lemon are added to the soup, and it is fully incorporated, then you can taste if the soup needs more spices to suit your personal preference.

Chopped shallots

Chopped potatoes

Sautéed shallot, garlic, broccoli, potatoes with herbs

I added turmeric for its heath benefits because it is an anti-inflammatory antioxidant. If you choose to add this in you can combine it with the salt and fresh black pepper. 

Adding the sambal oelek to the soup and sauté 30 seconds

I like to add the Sambal Oelek just before adding the broth. Saute it for 30 seconds or until it is lightly fragrant. Next you add the broth and bring it to a boil. I am using chicken bone broth. If you prefer it to be a vegetarian dish you can substitute vegetable broth. If you don’t have bone broth, regular chicken broth will work.

Soup ready to blend

Blending soup

I like to use a hand blender to blend my soups. It’s easy and quick without any extra mess or large blenders to wash. Our family likes the soup super smooth but you can blend less if you prefer some texture. After you have blended your soup, add the lemon juice and heavy whipping cream. Give it a good stir and taste. If you prefer more of the lemon juice or heavy whipping cream add it now. You can also add the heavy whipping cream just before serving as a decoration on top. Taste to see if the soup needs more salt/pepper. When you’re happy with it, ladle into bowls and enjoy!

Creamy broccoli soup overhead shot

I served it with my overnight sourdough bread

Creamy Broccoli Soup

Easy broccoli soup with potatoes, heavy cream and shallot for an extra flavor boost.
Prep Time10 minutes
Cook Time25 minutes
Course: Soup
Cuisine: soup
Keyword: broccoli soup, creamy broccoli soup
Author: Ester van Boesschoten


  • 1 Tablespoon Unsalted butter substitute oil if you prefer
  • 1 Shallot chopped
  • 2 Cloves Garlic minced
  • 12 Oz Broccoli (340 gram)
  • 2-3 Gold potatoes peeled and cubbed
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Turmeric
  • 1/4 Teaspoon Black pepper freshly ground
  • 1/2 Teaspoon Sambal oelek
  • 32 Oz Chicken bone broth (945 ml) can use vegetable stock if preferred
  • 1 Tablespoon Lemon juice More or less to taste
  • 1-2 Tablespoon Heavy whipping cream More or less to taste


  • Melt the butter in a pan. Sauté shallot until it is soft and light brown on medium low with a pinch of salt. Watch closely to avoid burning (4 -5 minutes).
  • Add the minced garlic and sauté for 30 seconds.
  • Add the chopped broccoli, potatoes, salt, pepper, turmeric. Stir and cook until the broccoli turns a bright green color. Then add sambal oelek and stir for 30 seconds.
  • Slowly add in the broth and bring it to a boil. Once it is boiling, turn down the heat to low and let it simmer until the broccoli and potatoes are tender and soft. This takes around 15-20 minutes.
  • Blend the soup to preferred consistency. Add lemon juice and heavy whipping cream to taste. Stir until combined. Taste and add additional spices if needed. Enjoy!