Winter Warmers , so what we eat when its so cold outside we rather stay in!

We had a bad day. The younger sprawling woke up very early, like 5 am. I know right?? It's like a middle of the night....

Thats why she was moody and completely uncooperative. But that's the way it is when you have children. You have bad and good days. If you have kids you know. One day they love everything and everyone, just to throw a tantrum that there is too many peas on her plate...you name it.

Sometimes i feel like screaming in a pillow as seems like I bang my head against the wall. :-)

Then the bath drama started when the younger one decided to wash her hair with my shampoo...and then it got in her eyes...the screaming was probably heard in China. The older child decided " he had enough " and retrieved in my bedroom with his book, leaving me with a screaming toddler and soapy floor. Ehh...now its all forgotten, they are both asleep...will see how long it will last :)

I went to see a friend who I haven't seen in what seems like forever!  I brought us lunch, a homemade soup. She was over the moon as none in her family eats soup, and she loves it. We eat a lot of soup, specially in weather like that. When its cold and windy outside, rain is pouring down, we love to snuggle up with a bowl of steaming goodness. Here is some of my favourite recipes:

1. Butternut squash and peanut butter :

What do u need:
Medium size butternut squash
Small onion
5 tbs of crunchy good quality peanutbutter
1tbs of brown sugar
Salt and peper
Sunflower seeds and corriander for garnish
1l of veggie stock

How to make it:

Peel your squash and remove the seeds. Then cut into squares. Put on the baking sheet and sprinkle with sugar and salt. Roast (180 oven) until soft and golden . Dice the onion and fry with some oil  until golden brown. Once the squash is done add to onion and stock. Cook until bubbly. Then blend until smooth. Once nice and smooth add your peanut butter . Season with salt and peper. Serve with chopped corriander and roasted sunflower seeds.

2. Minted pea soup

1 l of veggie stock
1 bag of frozen peas
15 mint leaves
salt and pepper
2 slices of rye bread
dash of coconut cream/milk
olive oil


How to make it:

Cook 3/4 of the frozen peas in your veggie stock for about 15 min on low heat. Then add mint and cook for further 2 min. Take of heat, cool slightly then once cooler blend the soup. Once blended put back on the low heat and add the rest of the peas. Cook until simmers. Take of the heat and add splash of coconut cream ( or any non dairy alternative).  Cut your bread into squares . Heat up 1 tbs of pile oil in the frying pan and add your bread, fry until browned and crispy. Serve in your soup. Enjoy!