Around the Bowl

Soups of the world – Recipes from around the globe & some creations of my own


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Courgette Cream Soup

Hello my foodie friends! Busy times around here, so quick and healthy solutions are required without sacrificing flavour. Also, with the most caloric holiday season of the year around the corner, I like to keep it as light as possible as long as I can, before chocolates, pannetone and other Christmas delights become impossible to resist…

Last evening I prepared this simple and easy cream of courgette soup that I’d like to share, I hope you like it! An easy formula that can be applied with any other vegetable you fancy: aubergine, pumpkin, carrots…

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Simplified Dak-kalguksu – Korean Chicken Noodle Soup

Hello my foodie friends! Here I am again with another Korean comforting soup. Who doesn’t like a good chicken noodle soup during the cold months? Ideal both for lunch and supper, and of course, it makes a great left over if you want to cook some extra to take to work or freeze.

Dak means chicken and kalguksu stands for knife-cut noodles. Making Dak-kalguksu from scratch is quite time-consuming and being this a simplified version I used bought fresh noodles. As part of this simpler approach, I also choose to incorporate the seasoning, which is  usually served separately, to the stock directly. However, I did make the stock, but for an even easier version you could use bought or pre-prepared chicken stock and chicken roast left overs. Generally the vegetables used to cook the stock are discarded afterwards, but I like to cut them and include them in the soup.

Let’s cook?

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Ten months, ten posts: Reader’s Top Ten Recipes

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Hello foodies of the world! Sorry for my absence the last few weeks. I’ve been pretty busy with no time for new recipes worth posting. Although I always cook, in busy days I tend to repeat old favourites or cook easy and quick things like omelettes and salads.

The truth is, I’ve never been good at extreme multitasking, I know, is shocking to acknowledge such a thing these days, but I’ve been like this since I can remember and I’ve made my peace with it. But, as I’m also a perfectionist, I rather do one thing at the time and do it right than to do everything just like that. To me, is like my father says: sometimes is not that I don’t have the physical time,  is that I have no “mental” time. Of course I keep challenging myself to find the balance, but I won’t fight my nature either.

I’ve thought of this post a while ago and since is less time-consuming than posting a new recipe is a good way for me to show up and say hi! I reckon that after 10 month blogging, it would be a good time to make a top ten of Around the Bowl’s reader’s favourites and give these recipes a second chance to be discovered and hopefully inspire someone new!

The top ten is based on the blog statistics for all ten months and the posts are rated upon visits and sharing figures. I hope you like the recipes if you haven’t tried them before or that they inspire you once again if you did! I’ll be back soon with new soup recipes to share!

Top Ten Recipes from Around the Bowl (so far)

  1. Soup à l’ognion gratinée – French Grilled Onion Soup

  2. Indian Minced Beef Curry

  3. Mercimek Çorba – Turkish Lentil Soup

  4. Thai Prawn and Lemongrass Soup – Ken Hom recipe

  5. Ciorba de Perisoare – Romanian Meatball Sour Soup

  6. Vegetarian Risottos – Aubergine and Mushroom + Spinach, Courgette and Mushroom

  7. Parihuela – Peruvian Seafood and Fish Soup 

  8. Dal Shorba (Indian Lentil Soup) with Summer Veggies

  9. Avgolemono Chicken Soup – A Greek Egg and Lemon Chicken Soup

  10. Thai Chicken and Aubergine Yellow Curry – The Basic Recipe


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Shchi remastered (with Middle-Eastern Meatballs)

I can´t believe that 10 months have gone away since I started this blog! 60 posts later, it’s time to start revisiting some of my favourite recipes, to get creative and add a different twist. Shchi, the classic Russian cabbage soup was one of my first posts and definitely among my favourites! Now that autumn is finally here, some days ago I was really feeling like eating Shchi again, I haven’t cooked it since the first post! But this time, I added some Middle-Eastern style meatballs, and the fusion turned out amazingly well!

I slightly varied the Shchi recipe and the meatballs are of my creation, however you’ll notice a clear Middle-Esatern influence: I prepared them with bulgur, inspired by the traditional Kebbeh, and it just gave them the perfect texture! I think I’ll always use bulgur from now on instead of bread crumbs or flour. A pinch of cinnamon, among other typical spices, is a little secret I’ve been applying to my meatballs since I first saw the delightful movie “A Touch of Spice” (2003), which I highly recommend by the way, every foodie should watch it!

Would you like to try it? It’s a great healthy complete meal to warm up your evenings! and I made Yakisoba with the remaining cabbage, yummy!

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#InstaFood Post – The Ultimate Gourmet Burger

Yes, I’m the kind of person that likes to instagram every delicious piece of  food that I take to my mouth, both home-made or restaurant’s. #Instafood and #FoodPorn are my sort of hashtags.

If it’s a complete recipe (that we first loved at home), it generally makes it to a post, but if it’s something very simple I put together quickly and had turned out great, it makes just a good Instagram material.

However, today, after instagraming the most delicious gourmet burger we have had in ages, I thought it was worth sharing it! Although all we’ve done was drive to the supermarket to buy the ingredients, the cooking involved was minimal, the result was so amazing that I had to share this magical combination with whoever gets to read this blog!

Most of the recipe is actually summarised in the Instagram post, but if you want more details on the ingredients and the making, keep reading!

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Caldereta de pescado – Spanish Fish Stew

Calderetas are a kind of traditional stew all around Spain, originally cooked  with local ingredients: red meat inland or fish and seafood in the coasts along with in-season vegetables.

Fish caldereta is another delicious dish from Northern Spain, within the “Atlantic Diet” I first introduced in the Piperrada recipe. Of humble origin, the legend tells that it was traditionally prepared by fishermen on board of fisher vessels with whatever fish they had available, specially those that wouldn’t make the cut for sale and some other basic ingredients, generally potatoes. Although nowadays it can also be found in  fancy restaurants, cooked with expensive fish and seafood, it remains as a healthy, affordable and every-day option in many Spanish households.

Known as caldeirada in Galicia, caldereta or calderada in Asturias and Cantabria, marmitako in Basque Country (prepared with bonito), it is also a typical dish in Portugal. There are as many recipes as towns along the Cantabrian and Atlantic Spanish coast. Today I’m sharing my approach; simple and yet delicious, the trademark combination of Spanish Cuisine.

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Chilli con Carne – The Autumn Kick-off

Hello foodies of the world!

Equinox are here, spring in the southern half  of the globe and autumn in the northern one, both suitable seasons for nice strolls at sunset, new clothing and make-up and comforting soup among others… What do you enjoy the most about season changing?

It is autumn in my current half of the world and I couldn’t be happier about it!  It has always been my favourite time of the year, and to celebrate it, today I prepared a Chilli con carne that was so yummy I wish you could smell it through your screens.

Restaurant Tex-Mex food has always disappointed me, honestly is not very well mastered in Spain in general. So, as I always do when I can´t  find it elsewhere, after a some research, I make my own!

The good thing about this dish is that its ingredients are simple and easy to find in any regular grocery store and although slightly time-consuming is easy to prepare. I have at least a couple of recipes I made before the chilli that I also want to share, but this one was so delicious that I felt the urge to post it right away. I used dried beans, but a quicker version can be prepared with pre-cooked or tinned beans, in which case you won’t need to use the pressure cooker.

Let’s dig in?

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