, ,

Roasted red pepper tomato soup

Roasted red pepper tomato soup is so tangy, sweet, and smooth. Perfectly light and comforting as a lunch or light dinner alongside these crunchy pumpkin scones and creamy cashew dippers. These combinations work so well because there are so many textures involved and purely made from plants, oh what joy!
, , , , , ,

What I ate today plant based pregnancy

What I ate today plant-based pregnancy is just a low down on my regular meals these past weeks. Even though it varies day to day, I try to stick to the basics which are plant-based protein, lots of veggies, fats and low GI carbs in every meal. I am craving fruit, smoothies and chopped salads with this pregnancy whereas with my first pregnancy I was craving salty treats like there was no tomorrow.
, , , ,

Miso roasted carrot butternut soup

Miso Roasted carrot butternut soup is such an amazing twist to a classic butternut soup. I have fallen in love with white miso paste. I have recently tried it for the first time, where was I you might ask? hiding under a rock or something, but this paste honestly is so so good! it's subtile, adds a bit of sweetness and unami to the soup. Especially with the gomasio sprinkle and the other toppings, this soup is the bomb!
, , , ,

Thai green curry soup

Thai green curry soup is such a winning recipe for these colder months ahead. It's packed with protein and filling vegetables to keep you full, especially when the layers (or shall I say donuts) are calling your name. It's amazing the tasty soup recipes you can create with just the basic ingredients in your cupboard. I make soup every week, and love different variations from very dense, creamy to chunky and even spicy and sweet. This recipe is a particularly favorite spicy one of mine!