A Thai sweet potato and lentil soup that’s a little on the season’s edge.
And so the inclement weather is back.
16 degrees Celsius, drizzle interspersed with momentary rays of sunshine that does little to cut through the wind blowing from smewhere that can only be described as being near the Antarctic – it’s freezing!
Still, school holidays are here so we’ve tried to get out of the house as much as possible. The kids also had friends over on Monday and Tuesday, which was a lot of fun. We made smoked salt mozzarella cheese (you can get the recipe here) and while I was busy shooting for clients on Wednesday, Liana made strawberries and cream gummies. Zac, too din’t want to miss out on all the cooking action and volunteered to help cook dinner. Most of the recipes we used were from the book , so he was very excited and had a few extra slices of steak while he cooked, we call them the chef’s bonuses.
Today, after getting home from the #BrightPinkLipstickDay fundraiser at the gym for which we made the Cashew Cheesecake Squares, we kicked off our shoes and with the wind blowing a gale, we’ve huddles up inside with cups of tea, blankets and a steamy bowl of this Thai-inspired sweet potato and lentil soup that’s a little on the season’s edge.
Topped with crunchy, diced Apple and cubes of creamy avocado it is as comforting as it is fresh. I think you’ll love it.