Alright here we go, my first recipe of 2017! I’ve had a very busy last couple of weeks in 2016, including a yearly visit to my family in Belgium for the holidays. I hadn’t actually even cooked anything for those 2 weeks apart from the Christmas day appetizers so I’m only too happy to be getting back to blogging and cooking! Unlike last year there won’t be many changes on my blog, apart from one thing: I’ll be offering more options for people with allergies, intolerances and lifestyle choices.
My very first recipe of 2017 is gluten free, vegan, vegetarian and dairy free! And I promise you, you won’t even notice that you’re having soy cream instead of normal one, but you can of course just as easily replace it with normal cooking cream made from milk.
For some reason I’m very new to making my own soups, having only made 4 soups before (although I do make my beetroot soup every autumn). But I figured it was time to make some more, with the first one being a soup made from roasted butternut squash and a few carrots. I really am over the moon with the result, it’s so creamy, not too thick, not too thin but unfortunately I did break my hand mixer while making it, but oh well, that means I get to buy myself a new, which is always fun too!
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