Link Love Sunday

I hope you’ve all had a wonderful week! 2 exams are over and just 2 to go! Now that I’ve had a bit more time recently I’ve been trying out lots of new summer recipes which I can’t wait to share!
Here are my favourite links for the week – my mouth is watering just looking at the photos!

This herbed focaccia with pimento romesco is perfect for carbing up for the London marathon (…even though I’m not running it…)

This parsley hummus with rye crackers looks like an amazing appetiser!

This spinach pesto polenta with smoky chickpeas looks so comforting!

I’ve always wanted to try salt roasted fish so this lemongrass sea bream looks wonderful!

I’ll take 10 of these falafel sliders with cashew tzatziki!

This is my favourite dip ever!

This almond crusted cod with coconut rice and ginger spinach sounds like a wonderful meal!

I need to make this creamless creamed corn ASAP!

This rocket and pea risotto looks great. I’m sure it would be awesome with some pesto stirred in!

These funky green tacos look packed with flavour!

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Butternut Squash Soup

A delicious warming soup for fall, and it’s so utterly creamy – I don’t think you would believe me if I told you it had no cream OR EVEN ANY DAIRY!! say whaaaa?
“But what makes it’s darn creamy?!” I hear you cry.
I’ll let you in on a secret… It’s the potatoes! They have this amazing crazy ability to make a soup super smooth and creamy!

And if that doesn’t make you want to whip up this soup now, I don’t know what will! Apart from the fact that it’s vegetarian, vegan, super sweet (but literally no sugar in sight!), super healthy and easy to make (Like, it literally takes less than half an hour.)

So yep, here is your new go to soup!

Butternut Squash Soup vegan, gluten free and dairy free
Serves 2

1 medium onion, sliced into thin strips
1/2 butternut squash, cut into small chunks
2 small potatoes, cut into small chunks
1 tsp dried thyme
1 clove of garlic, crushed and chopped
2cm ginger, sliced
Boiling water
1/2 chicken or vegetable stock cube
1 tbsp extra virgin olive oil
Salt and pepper

Heat extra virgin olive oil in a pan and add onions and salt until softened, add a pinch of thyme whilst this is happening.

Add garlic and ginger until fragrant then add the squash and potatoes and stir them around in the pan.

Pour boiling water on ingredients until nearly covered, but about 2cm out of water.
Add the chicken stock and stir so evenly combined.

Put on medium low (more on the low side) heat for about 10 minutes and stir.

Leave for another 10 minutes.
By this point the squash and potatoes should be soft, if not, leave for another 10 minutes.

Once vegetables are soft, blend with a stick blender or any blender of choice.
Add more water if consistency is too thick.

Serve with crusty bread.