winter

Autumn Vegetable Soup

Serves 4-6

Ingredients:
4 tbs oil
6-7 small sage leaves, finely sliced
1 medium onion, quartered
1 parsnip, cubed
1 carrot, cubed
1 medium potato, cubed
1/2 capsicum, diced
4 mushrooms, diced
5 cups water
1 bay leaf
2x Chicken (or vegetable) OXO cubes (or similar stock)
1 tbs flour + 3 tbsp cold water
Salt and pepper to taste
OPTIONAL – 1/2 cup wild rice

Instructions

  1. In a large pot, heat the oil, add the sage, the onion, parsnip, carrot, potato & capsicum. Fry until just tender (around 20 mins), stirring from time to time.
  2. Add the mushrooms, fry 10 more minutes.
  3. Add veggies to a pot with the water, bay leaf and stock cube, salt and pepper, cover and bring to the boil.
  4. Once boiling, reduce heat to low and simmer for 15 minutes, remove bay leaf.
  5. Mix flour with cold water, to a slurry, add to soup mix stirring all the time. Cook 5 mins more. Season to taste with salt & pepper.
  6. Serve topped with a swirl of cream.
    OPTIONAL – if you want to add rice, add it in step 2, then add an additional 2 cups of water. Simmer for an additional 15 minutes until rice is done.

Topping suggestions: cream, toasty bread.

Apple & Spinach salad

Serves 6

Ingredients:
2 cups baby spinach (can replace with rocket or other salad mix)
1 large red apple, cored and thinly sliced
1 large green apple, cored and thinly sliced
1/2 red onion, peeled, thinly sliced
1 cup walnut halves
1/3 block feta cheese, cubed/crumbled (optional)
1/2 cup olive oil
1 lemon (or lime) zest and juice
1/5 cup vinegar (apple cider, or rice vinegar)
1 tbs dijon mustard (optional)
1 tsp brown sugar (can replace with melted honey or maple syrup)
Salt and pepper to taste

Instructions

  1. Add the spinach, apples, onion and nuts to a salad bowl.
  2. Make the dressing: Combine the olive oil, mustard, vinegar, lemon juice and zest in a cup, add 1 tsp brown sugar and mix to dissolve.
  3. Add to the salad, toss to combine.
  4. Sprinkle with the feta cheese.
  5. Add salt and pepper to taste.

TIPs: to make lunch salad jars, toss the apple with the dressing (to stop it going brown), and place in a jar, top with onions, feta, spinach and nuts. This layering should stop your walnuts from getting soggy.
To serve, tip into bowl and toss together.

Raw Beetroot zesty salad

Serves 6

Ingredients:
3 large red beetroots, peeled and with beardy parts trimmed!
1 large carrot, peeled, grated
1 large apple, skin on, grated
1/2 cup mint leaves, sliced
2 tbs olive oil
1 orange, zest and juice
1 lemon (or lime) zest and juice
1 tsp brown sugar (can replace with melted honey or maple syrup)
Salt and pepper to taste

Instructions

  1. Grate the beetroot, you will get very red hands! You can either wear rubber gloves, or use a food processor for grating.
  2. Add to a bowl with the apple and mint.
  3. Combine the olive oil, lemon and orange juice and zest in a cup, add 1 tsp brown sugar and mix to dissolve.
  4. Add to the beetroot and apple, toss through to combine.
  5. Add salt and pepper to taste.

NOTE: You can cover and put in the fridge for 1-3 days before serving, just toss again lightly. For you meat eaters, this is delicious with an angus beef pattie.

Red Cabbage & Beetroot slaw

Serves 6

Ingredients:
1 spring onion, sliced
1/2 large red cabbage, shredded
2 large red beetroots
1 large apple, skin on, grated
1 orange, zest and 2 tbs juice
2 tbs vinegar (red wine vinegar, rice vinegar or malt vinegar)
Salt and pepper to taste

Instructions

  1. Boil the beetroots until cooked, around 20 mins.
  2. Cool, then peel and slice the beetroot.
  3. Combine the beetroot, apple, shallots and cabbage, toss with 1 tbs of the vinegar (to stop apple browning).
  4. Mix the remaining vinegar, orange zest and juice, and pour over the slaw.
  5. Add salt and pepper to taste.

TIP: yummy in pulled pork sandwiches.

Caramelised Onion & Courgette soup

Serves 4-6

Ingredients:
3 tbs oil
2 medium onions, peeled, sliced
1/2 tbs brown sugar
2 courgettes, skin on, sliced
1x Chicken or Vegetable OXO cube (or similar stock)
5 cups milk
1 tbs butter
10 sage leaves (approx)
Salt and pepper to taste

Instructions

  1. In a pot, heat the olive oil, then add the onion, cook till translucent, around 15 minutes.
  2. Add 1/2 the sage leaves, and the brown sugar, toss together and cook 5 mins more.
  3. Add to a pot with the courgette, milk, stock cube, salt and pepper, cover and bring close to the boil. Do not boil or milk will seperate.
  4. Reduce heat to low and simmer for 30 minutes.
  5. Blend soup until smooth using a stick blender.
  6. Make burnt sage butter: Melt butter in a pan, and add remaining sage leaves, fry until crispy and butter has taken on a light brown colour.
  7. Season soup to taste with salt and pepper.
  8. Serve topped with a swirl of burnt sage butter and a spoonful of yoghurt or cream.

Topping suggestions: cream, toasty bread.

Kumera Fries

Serves 4

Ingredients:
2 large kumera, skin on, cut into fries
3 garlic cloves, whole
1 rosemary spear
olive oil
Salt and pepper to taste

Instructions

  1. Heat oven to 200 C.
  2. Add everything to a wide roasting dish, covered with baking paper (for easy clean up) and toss to coat with the oil.
  3. Roast for 20 minutes, turning a few times during cooking with a spatula.
  4. Remove and discard rosemary sprigs.
  5. Serve with Tzatziki.

TIP: great as a side, and leftovers make a fantastic frittata filling.

Parsnip & Apple Soup with Sage

Serves 4-6

Ingredients:
3 tbs oil
1 tbs butter
6-7 small sage leaves
1 medium onion, quartered
3 medium (or 2 large) parsnips, cubed
1 medium potato, cubed
1 large granny smith apple, peeled and cubed
1 tbs sugar (brown or raw)
1x Chicken (or vegetable) OXO cubes (or similar stock)
5 cups water
Salt and pepper to taste

Instructions

  1. In a roasting dish, add 1/2 the sage, the onion, parsnip, potato and apple, toss with oil, salt and pepper, and roast at 180 C (356 F) until just tender (around 30 mins), add the sugar 10 mins before done, toss to coat and return to oven.
  2. Alternatively, you can complete step 1 in a fry pan, then boil for a bit longer till potatoes are done.
  3. Add to a pot with the water and stock cube, salt and pepper, cover and bring to the boil. Make sure to add any crispy, caramelized bits!
  4. Once boiling, reduce heat to low and simmer for 15 minutes.
  5. Blend soup until smooth using a stick blender. Can add optional milk or cream, if you want a creamy soup.
  6. Make burnt sage butter: Melt butter in a pan, and add remaining sage leaves, fry until crispy and butter has taken on a light brown color.
  7. Season soup to taste with salt and pepper.
  8. Serve topped with a swirl of burnt sage butter and a spoonful of yogurt or cream.

Topping suggestions: cream, toasty bread.

Broccoli & Feta Salad

Serves 4

Ingredients:
2 heads of broccoli
2 tbs butter
3 tbs sunflower seeds
1/2 block feta
1 small kumera, cubed
2 garlic cloves, crushed
2 rosemary spears
Salt and pepper to taste

Instructions

  1. Cut broccoli into bite size florets and steam for five minutes.
  2. Melt butter in a fry-pan.
  3. Add sunflower seeds, fry until brown then toss through the broccoli.
  4. Let cool for five minutes and add cubed feta.

TIP: great as a side, and yummy for leftovers.

Kumara, Carrot & Turmeric Soup

Serves 4

Ingredients:
1 tablespoon oil
1/2 medium onion chopped
1 medium kumara, peeled and cubed
2 medium carrots, skin on, cubed
1 garlic clove, crushed
1 knob ginger, grated
1 knob fresh turmeric, grated
2x Chicken (or vegetable) OXO cubes (or similar stock)
4 cups water
Salt and pepper to taste

Instructions

  1. Heat oil in a saucepan at medium-high heat, add chopped onion, cook 5 minutes or until softened, stir occasionally.
  2. Add carrot and kumara and cook for about 5 minutes, stirring occasionally.
  3. Add the garlic, ginger and turmeric, stirring for 1 minute or until fragrant.
  4. Add the water and stock cube, salt and pepper, cover and bring to the boil.
  5. Once boiling, reduce heat to low and simmer for 25 minutes.
  6. Blend soup until smooth using a stick blender, then return to medium heat
  7. Season to taste with salt and pepper.

Topping suggestions: pesto, cream

Potato & Cauliflower Soup

Serves 4

Ingredients:
1 tablespoon oil
1 medium onion chopped
1 small (or half a large) cauliflower, cubed
1 medium potatoes, cubed
1 garlic clove, crushed
1 Chicken (or vegetable) Oxo cube
1 1/2 cups water
1/2 block Philadelphia Cream Cheese (250g) can substitute with 150 ml cream or 1 tin coconut milk or 1/2 tin coconut cream
Salt and pepper to taste

Instructions

  1. Heat oil in a saucepan at medium-high heat, add chopped onion, cook 5 minutes or until softened, stir occasionally.
  2. Add cauliflower and potato and cook for about 5 minutes, stirring occasionally.
  3. Add the garlic, stirring for 1 minute or until fragrant.
  4. Add the water and stock cube, salt and pepper, cover and bring to the boil.
  5. Once boiling, reduce heat to low and simmer for 25 minutes.
  6. Add cream cheese or coconut cream/milk, (skip this step if using cream)
  7. Blend soup until smooth using a stick blender, then return to medium heat (add cream if using)
  8. Season to taste with salt and pepper.
  9. Cook, stirring occasionally for 5 minutes more until heated through.

Topping suggestions: pesto, cream