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.

This one pot creamy sun-dried tomato and fregola is the easiest meal I have made this week and one of the best ones. You literally have to throw everything into a skillet a bit at a time and wait for it to cook - perfect if you are having friends over for dinner and not much time to cook. The creaminess of this dish is perfect for colder autumn days and will definitely be a hit.

Even though I love sweet potatoes and eat them often I had never made a soup using them before and I was pleasantly surprised. This sweet potato and carrot soup is not only an amazing comfort food for warmer days but it’s also super easy to make, healthy and vegan. I decided to add sage as it gives an extra kick to the soup and you don’t have to use much salt (or no salt at all if you prefer) to taste it.

This vegetarian soup is absolutely hearty and will make any moment cozy, it's the perfect starter but also the perfect main course if you don't feel like eating too much. as is customary with French Recipes you’ll find this soup to have some butter and cream which can definitely be substituted by for example Flora (100% plant based butter) and the cream can be left out completely if you wish. I already substituted the chicken broth with vegetable broth but in the original recipe Julia Child used chicken broth.

This vegan mushroom soup is the perfect cozy dinner when it’s cold outside - the absolute best healthy comfort food. Even though I made this recipe using only champignon mushrooms you can use any kind of mushroom (button mushrooms, oyster mushrooms, etc).

This delicious Red Lentil and Carrot Soup is perfect for colder days and when you need some healthy comfort food. It’s super easy to make, extremely cheap and incredibly tasty. Top it off with some vegan coconut yogurt for the perfect balance.

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.

As a Halloween special I decided to fill this hollowed out Pumpkin with Pumpkin Risotto - hollowing out the pumpkin will take around 5 minutes and you will be cooking the pulp you extract from inside. I decided to make this version vegan but you can always add Grana Padano in the end when the Risotto is almost fully cooked.

This Tagliatelle with Mushrooms recipe gets all its flavour from the sage, parsley and the mushrooms themselves - no need to add heavy creams or taste amplifiers when you are working with great produce and with beautiful herbs. For this recipe I suggest you buy fresh tagliatelle or you can make them yourself- check out the Making Pasta page. When it comes to the mushrooms you can literally use whichever mushroom you prefer but I usually make Tagliatelle with either Porcini or Champignons.

Don’t think of Pumpkin Bread as something savory because it’s more of a dessert and perfect for an afternoon snack with coffee or when you need a sweet pick-me-up but the great thing is also that it’s not too sweet. I also really like it with some butter or cream cheese and if you want to go completely crazy you can also add honey.

For Pumpkin lovers there might be nothing more delicious than Pumpkin Pie - sweet yet not too sweet it has the perfect balance of tastes. Making a Pumpkin Pie at home is not only easy but also really fun. It is also a perfect pie for lazier cooks or for those who don’t have that much time as instead of making the shortcrust and pumpkin purée yourself you can buy them both and save yourself some time. If you decide to buy everything the recipe will only take you around 15 Min prep time.

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.