A Flow Summer Dinner party!


It's the perfect time for gathering together with friends to celebrate.

Flow held a party... and here is a recipe for sharing! 💛


Our dinner was inspired by photographer and chef Áslaug Snorradottir, author of Íslensk ofurfæða - "Icelandic superfoods" and by Mama Reykjavik, a new local vegan restaurant.


Summer Butternut Carrot Ginger Soup


Start by sautéing a couple cloves of garlic and two chopped onions in a pot in olive oil, coconut or Icelandic rapeseed oil

Add a chopped whole butternut squash, with the rind and seeds completely removed

Note: the veggie pieces can be in large chunks as the soup will be blended after boiling

Add about 7 chopped carrots, and a large chopped ginger root

3 cups water, and a can of 100% pure coconut milk

Icelandic sea salt to taste

a large bunch of Parsley

2-3 stock cubes - I used Organic Mushroom from KALLØ


Bring to a boil, then reduce heat to low/medium and put a lid on the pot for about 30-40 minutes stirring occasionally. Test that the veggie chunks are soft, then blend with a blender stick until creamy smooth.


Optional toppings:

Pumpkin or sunflower seeds, chopped Rocket (Arugula), Cilantro (Kóríander) or Parsley





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