Soup season has arrived. The leaves are falling in beautiful shades of amber and greens and we had the first frost this morning. It’s also the start of lockdown 2 tomorrow – Different from the first as now everyone has been through one already which brings some understanding but also lots of trepidation as it’s November and getting colder by the day.
For me I’m trying to me positive and seeing it as an opportunity to get back in the Kitchen and start creating some warmIng, hearty and soul soothing recipes for a few weeks – watch this space.
But for now a lovely spiced sweet potato & carrot soup with crispy tofu & toasted hazelnuts. Perfectly cosy and packed full of spices and veg.
I topped with crispy tofu which I love but it works just as well without or add some chickpeas or beans for protein.
I love to add some crunch to my soups and the savoury earthy hazelnuts work well with the slightly sweeter soup.
Serve with warm bread and extra virgin olive oil- heaven.
I hope you stay safe and warm 🙂 Sending love, Niki xxx
Did you know that I have a new cookbook?
It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!
Here's a sneak peak...
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