There is nothing I enjoy more than a nice warm ramen on cold days. Ramen is just the best comfort food and I used to always only eat it out because I thought it was too much work to do it at home and I thought it would never taste as good as in the restaurant. After trying out different variations I found this one to be the best - the ramen is spicy as I add the chilli paste (which you can also leave out) but the spiciness really gives it that extra kick. When it comes to the vegetables you add you can use many different options but I really like bok choy and spinach. You can also go the extra mile and make your own fresh noodles.

This is one of my go to recipes on colder autumn and winter days and when I feel like I’ve eaten a bit too much. This vegetable soup is full of potassium, dietary fiber, folate, vitamin A, and vitamin C making it a super healthy dish. The Minestrone di Verdure is a traditional dish in many parts of Italy: in the northern region of Lombardy, minestrone is sometimes made with pasta and winter squash, in Tuscany, cannellini beans and cabbage or kale; while in the coastal city of Genoa in the northwestern region of Liguria, it would be finished with pesto.

Ribollita is a delicious Tuscan soup made with bread and vegetables. It’s easy to make, hearty and perfect for autumn days It’s one of those typical Italian dishes you never really have as a tourist when you travel to Italy but you would definitely have if your grandma or mom was Italian.

Chickpea Soup is one of the heartiest meals for the Autumn/Winter season. This soup is full of flavours and as soon as you start eating it your entire body warms up. Not only is it delicious, it’s also very healthy and full of proteins. We usually make our Chickpea Soup with dry chickpeas, but you can use pre-cooked / canned chickpeas as well.

Chickpea Soup is one of the heartiest meals for the Autumn/Winter season. This soup is full of flavours and as soon as you start eating it your entire body warms up. Not only is it delicious, it’s also very healthy and full of proteins. We usually make our Chickpea Soup with dry chickpeas, but you can use pre-cooked / canned chickpeas as well.

This weekend we decided it was time to make the first Butternut Squash Soup of the season and of course to make it even better we decided to roast the Butternut Squash beforehand. Roasting the Butternut Squash will really elevate your dish - yes it takes a little longer for the roasting part but it’s 100% worth it and you can simply put it in the oven, put a timer and not worry about it.

Carrots - the star of the show