This dish is a wonderful side accompaniment to any main, or if you adore mushrooms, as I do, you can serve it as a main dish with quinoa or rice. The simplicity of the dish brings out all the flavor, Read
It may be sweltering hot in the Northern Hemisphere, but that doesn't mean you can't eat soup! Here's a recipe that is light, refreshing, gluten free and vegan. It's guaranteed to freshen up a warm summer evening!
- 2 kabocha squash
- 1 bulb of fennel
- 2 tsp. turmeric
- 2 in. ginger
- 1/2 lemon
- 1 handful dill
Scoop kabochas with a spoon and place in blender with water. Add a cup at a time until you reach desired texture.
Add fennel, turmeric and ginger to taste.
A squeeze of lemon at the very end, and if it strikes your fancy, add sea salt.
Ta-da! Enjoy your soup!