Over on my blog, I've been sharing a lot of raw desserts with my readers, which I absolutely love doing. However, I felt that it was time to make a few cooked desserts. So today I bring you Chocolate 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!