Morocco

Sweet, sour, spicy. Yes, I think that ticks all the boxes. Sweet from the vegan honey. Acid of the lemon juice. That delicious subtle wry of the pickled lemon. And then the ginger powder and the turmeric make the picture really interesting and spicy. This way, artichoke hearts are completely empowered. If I were an artichoke heart, I would know it… Then this is the way I would like to be prepared.

You take a look at the soup and think: mmm, mwa …. and you glaze outside the window at the peaks of the High Atlas Mountains in Morocco. You take a spoonful of soup and you think … delicious… such a blessing to be eating this. Blessing, yes that’s the right word. It’s a soup that’s gentle on you, that’s good for you. And really nice, of course. And you glaze again outside the window and you know it’s all okay.

Potatoes, I’ve slowly but surely started to love them. Especially if they are prepared in a more exciting and interesting way. This recipe does just that. A great mix of flavors, a taste explosion in your mouth. You want to get an idea? Caraway seeds and harissa….

This soup is a soup that saturates in the best possible way. The cumin, caraway seeds and coriander deliver their fantastic taste. The harissa gives it a spicy touch. The vegetables the crunchiness. And the bulgur immediately turns it into a ‘comfort soup’. Just the right bite, and it turns it into a dish, a proper meal.