I love a goodie bag. Seriously, who doesn't?
These gorgeous little bowls just happened to be in my goodie bag that I received at the Noel en Juillet Wokshop recently. Technically they're not made for food, but when something new comes into my house, the rules are quite simple:
1. You must be able to hold food.
2. You need to be pretty for photographs.
Voila!
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Breakfast. I'm frustrated as hell.
I'm bored out of my brain with toast and lately I just haven't been able to stomach the heavy creaminess of yoghurt and porridge. All I crave is fresh vegetables. Fresh green vegetables to be precise.
I've just recently started struggling with my breakfast - this is something I've never experienced before as it's my all time favourite meal of the day, but trying to come up with new quick, fresh ideas has me completely stumped.
Having made this little soup on the morning of New Years Eve ready to take with me as a starter to our evening feast, I found myself happily slurping it down for breakfast. I couldn't get enough of it. The fresh zing of the lemon, and the cool smoothness of the avocado and cucumber had me sighing in utter contentment.
Who said you couldn't have soup for breakfast?!
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We're slowly coming to the end of parsnip season here in Australia. Even though it's available all year round, it's at its best from Autumn to Spring (perfect for those of you in the Northern hemisphere!)
It takes only a handful of ingredients to make this wonderful soup, and I guarantee you'll love the aroma coming from the oven as it bakes, the burst of sweet roasted garlic as you puree it all together and then the taste once you dollop your sour cream on top. Oh my.
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Pumpkin soup is not my "go to" soup. In fact, it's not even in my top 10. It hasn't been a favourite ever since we made a friend's little sister sick with it way way way back when. At the time we thought it was hilarious. Who knew that decades later I'd still remember that particular moment and how pumpkin soup and I have never fully bonded.
However, things may have just changed.
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This soup makes me smile.
I could eat it all day every day. And the good news is, there's no strict recipe to follow - use any green vegetable you have in your crisper. The perfect recipe to use up all those little left over pieces that have perhaps seen better days.
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It's no secret that I LOVE butter, however growing up in the society that we do where eating butter is frowned upon and anything labeled "low fat" is the holy grail, I have, over time, converted to this way of thinking unfortunately. Deep down inside though, I know this isn't correct and I find myself gravitating to any information/facts that prove this feeling. Once such piece of information I read recently was on The Stone Soup blog where she talks about a book she recently read called "Real Food" by Nina Planck’s - a journey to finding a balance between enjoying food and being happy with her waistline.
As hard as it is to change years of habit, I am going to try one step at a time to embrace, and more importantly, accept Plank's simple guidelines of:
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The coconut and coconut cream added to a simple pumpkin soup is a wonderful addition and, I think a winner.
It seems to add depth to the soup. A rich creaminess that makes the soup feel luxurious and very, very special.
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