It’s July and officially starting to get a little chilly!
Luckily keeping warm from the inside can be easy.
Use seasonal produce for a quick soup or broth, with or without the added double-warming and immune-boosting qualities of chilli, paprika, ginger or miso!
Spice up your life with the multi-talented “Miso Chilli Garlic Sauce" that can either be used as a dressing for roast veggies, to add a hint of heat in a soup or broth, or can be frozen in ice-cube trays to be used later. Plus, this sauce can serve as a great seasoning when you’re trying to use up the not-so-fresh food left at the end of the week. Me so chilly no more!
Fear not if spicy food is not your thing. The humble roast pumpkin soup is in season and a great option. Though I have personally avoided making pumpkin soup (as it has been a challenge to cut a pumpkin without wasting large bits), I have discovered a quick and easy recipe that makes this a stressless cook and uses most of the pumpkin. Check out The Brown Paper Bag recipe video here. I would also recommend roasting the pumpkin seeds to make a crunchy topping.
This month is also Plastic Free July. For me, reducing single use plastic in the kitchen started with avoiding plastic produce bags at the supermarket. I started using reusable veggie and fruit bags, or if I forgot those, I would buy loose produce (and of course wash them thoroughly – especially during COVID lockdowns). If you would like to get your own reusable cloth produce bags, sign up to our free online Love Food Hate Waste - Food Smart Program and get one for free when you finish!
Stay warm and plastic-free, my fellow Love Food Hate Waste people!
Stella
LFHW Team