The temperatures are slowly but surely cooling down and I absolutely love it. Bare legs have made room for tights and my favorite fluffy oversized scarves have become a daily staple piece. I’m looking forward to those early evenings, drinking red instead of white and secretly I’m hoping for a bit of snow this year too. You should probably know that I’m quite the hopeless romantic. The only negative aspect I can think of is working out in the morning during the winter months, but I’ll manage. The inside of my fridge and fruit bowls will be going through a bit of a change too. I’ll be stocking up on mandarins and my veggie department in my fridge will be filled with things like cauliflower and endives. Plus, it’s also time for winter soup recipes too. And don’t worry, it doesn’t mean you have to slave away in the kitchen. Here are a few of my favorite recipes.

Lentil soup with coconut milk

This is what you need for four people and how to make it

150 grams of lentils

2 liters of vegetable broth

1 union, thinly sliced

2 garlic cloves, crushed

2 teaspoons of minced cumin

250 ml of coconut milk

2-3 teaspoons of tamari

sea salt and black pepper

Wash the lentils and place them in a big pan and shower them with cold water. Cook them for about ten minutes. Add the rest of the ingredients, turn the temperature down and let it simmer for about 20-30 minutes until the lentils are cooked.

Cauliflower soup

This is what you need for four people and how to make it

1 liter of boiling water and 2 blocks of vegetable broth

1 union

1 head of cauliflower

1 can of coconut milk

Coconut oil or butter to bake in

A tuft of parsley

Chop and coke the union with a bit of coconut oil. Boil the water and add the blocks of vegetable broth. Cut the cauliflower into small pieces and add them to the union together with a bit of salt and pepper. Pour the broth into the pan filled with cauliflower. Once it is cooked, use a blender to mix everything until it is a liquid. Add the can of coconut milk and mix it again. Add a bit of extra salt and pepper if you’d like and a hint of parsley and it’s ready to be served.

My all time favorite pumpkin soup

This is what you need for four people and how to make it

1 pumpkin

1 block of vegetable broth (or chicken broth, whichever one you prefer)

2 red unions

Coriander

Lime

A spoon of red curry paste

Coconut milk

Coconut oil

Peel the pumpkin and chop it into pieces. Do the same with the red union. Add the coconut oil into a pan and bake the unions. Then add the pumpkin. Shake them up a bit and add some salt and pepper. Then add 1 liter of boiling water with the broth. Let it simmer for about 15 minutes. When the pumpkin slices are soft, use a blender to mix everything. As soon as it’s a liquid, add coconut milk and the spoon of red curry. Mix it again and give it a quick taste. Incase you’d like, add some more coconut milk or water if the substance is still a bit thick. And voilà. Pour it into bowls, add some coriander and squeeze a bit of lime juice and bon appetit!