Layers of complexity that are actually quite simple to create make this different from any other carrot soup you’ve tried. Swear.
Recipes from Eat Plants, Be Happy
We think everyone should eat more plants, and we don’t just mean two carrots instead of one – it’s about enjoying all the colors of the veggie rainbow. Vegetables too often play second fiddle in a dish, and this book is here to change that. With spiced rhubarb chutney, fennel gratin, and roast sweet potato with miso & ginger caramel, Eat Plants, Be Happy! puts veggies back exactly where they should be: at the centre of a meal.
With 130 simple, delicious, vegetable-focused recipes, authors Caroline Griffiths and Vicki Valsamis show how eating plant-based means eating well – and ensuring a happier mind, body and planet.
Roasted Parsnips with Hazelnuts and Feta
Roast these sweet root vegetables and sprinkle with crushed hazelnuts and salty feta for a truly unforgettable side dish.