This silky and thick vegan sweet potato and apple soup gets topped with rice, garlicky frizzled kale, chopped roasted nuts and tart green apple.
I actually used a mix of pumpkin from the freezer and leftover butternut squash that I had roasted for dinner the night before.
Shrimp mix with mayonnaise and seasonings, maybe tomato too, to make the filling for succulent shrimp sandwiches.
Topped with crunchy curried chickpeas this potato and roasted garlic soup is creamy and comforting as well as being a perfect way to use leftover whey.