Hello, my lovely rabbit readers. I’m just wondering where you are right now? Where are you living? Where do you live on this amazing planet, and what are the seasons like there? Do you have a four-season year like here in the UK?<\/p>\n
I\u2019m simply asking about this because there are always\u00a0seasonal products, I mean fruits and vegetables, which are right for every special month and season in the year \ud83d\ude42 I like this time of year as autumn has so many wonderful seasonal vegetables and there is so much colour around! in both food and also in nature as well. Personally, this season for me is a huge inspiration. What I can see and feel and makes me so happy and very productive:)<\/p>\n
I just spent a few\u00a0days in National Trust parks in East Sussex and Kent and also visited some local organic farms. I can’t explain exactly how I felt but believe me, it was so uplifting to be surrounded by the beautiful\u00a0energy of mother nature, it really just made me so happy. It was also so nice to have a conversation\u00a0with the farmers, and after chatting with them, I decided to buy some\u00a0organic mini pumpkin\u00a0squashes and created another yummy dish for you. This is my fantastic warming mini squash soup, let me know what you think! I hope you like it \ud83d\ude42<\/p>\n
<\/p>\n Recipe:<\/strong><\/p>\n 150g white onion<\/p>\n 1 large potato (340g)<\/p>\n 3 cloves of garlic<\/p>\n 4 clementines (220g)<\/p>\n 2 kg mixed squash pumping<\/p>\n 1\/2 teaspoon of chilli flakes<\/p>\n 1\/2 teaspoon cloves powder<\/p>\n 1 teaspoon nutmeg<\/p>\n 3 large spoons of rapeseed oil<\/p>\n 1 large spoon of date dark syrup<\/p>\n 1700 ml water with vegetable stock<\/p>\n pinch of saffron<\/p>\n salt & pepper<\/p>\n![\"\"](\"https:\/\/greenrabbitkitchen.com\/wp-content\/uploads\/2018\/11\/POLEVKA1.jpg\")
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