I have a slight obsession with chocolate, especially the hot drinkable kind. It all started when I was 12 years old, whilst on holiday in Italy with my grandparents. Each morning my Grandma and I would have breakfast in the hotel, and she would let me order hot chocolate, every single time! And let me tell you, this was no ordinary hot chocolate, it was luxuriously thick and creamy, with a silky, glossy texture, rich dark colour, and it tasted like sweet chocolate heaven.
This vegan pesto is far from a traditional – it’s vegan for starters – however it’s full of delicious flavours and adds a flash of vibrant green colour to any dish. In these last few days of summer, I wanted to make the most of seasonal basil whilst giving a nod to the incoming autumnal months, and pumpkin immediately sprung to mind.
As it turns out, summer colds and sniffles are totally a thing!
My dearest hubby is currently suffering from a particularly nasty one and only wants to eat soup, “but we’re in the middle of a heat wave” a tell him! I knew there was a compromise to be found. We needed a smooth and comforting soup that was light enough for summer months, with maximum nutritional value, and using what we had in the fridge, and so, the idea for this lovely vegan kale soup was born.