203
COPerfect for a beautiful autumn day — something wholesome, grounding and made to truly nourish you from the inside out
@cornercounter
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312
WHWinter can feel a little sparse when it comes to seasonal produce, but we’ve done our best this month to make the most of what’s around. Brussels sprouts, cabbages, kale, leeks, parsnips, swede and clementines have all featured heavily on our plates.
January has been a real mix of meals — from picky teas using up the last of the Christmas food, to homemade soups and salads, comforting pasta dishes, traybakes, haggis and a few to^sted treats thrown in for good measure. We rounded the month off perfectly with lots of delicious tapas while in Madrid.
Looking ahead to February, it’ll be more of the same seasonal cooking, with the added excitement of starting my seeds for this year’s home-grown produce.
#WhatClaireyAte #SeasonalEating #WinterCooking #EatTheSeasons #LifeLightlyToasted
@whatclaireyate
404
JASmoked Carrot Soup, ginger, harissa, yogurt sauce. Vitamin-rich carrots. Ginger for digestion. Yogurt for gut health. Feel Good Food that tastes great.
@jamesprovisions
29.4K
WEButterbean stew with herbs + blood orange. Comfort and brightness when we need it most. Recipe heading out tomorrow.
@we_are_food
5.9K
TO🙂↕️😮💨🧡🤝
@tonjesandnes
260
DRThis beet, carrot & ginger purée is a warming winter meal that nourishes both body and mind. Sweet beets and carrots combine with a hint of ginger to support circulation and vascular health. Smooth, comforting, and wholesome, it’s a simple way to enjoy seasonal vegetables.
Comment for the link to this delicious recipe!
@drrusselljaffe
1.7K
MAWinter meals deserve good salt ❄️🧂Nourishing soups, buttered toast, winter citrus are all made better with that final flaky sprinkle.
@materialkitchen
978
THgood soup 👌🏻 (please tell me you get this reference 😅) but even if you don’t, here’s a warm bowl of comfort for these cold cold winter days! 🍵
CARROT & CORIANDER SOUP
(Serves 4)
2 tbsp olive oil or salted butter
4 cloves garlic, minced
1 white onion, diced
1 kg carrots, peeled and chopped
1 thumb fresh ginger, grated
1 tbsp brown sugar
2 tsp ground coriander
1/2 tsp ground cumin
1/2 cup (100g) red lentils, rinsed
4 cups (1 L) vegetable stock
Handful fresh coriander, roughly chopped (plus more to garnish)
Salt and pepper, to taste
Splash of cream or tinned coconut milk (optional)
To Garnish— fresh coriander, sour cream/yoghurt/heavy cream, chilli flakes,
METHOD:
Heat the olive oil or butter in a large pot on medium, then add the garlic and sauté for 1-2 minutes until softened and fragrant. Add the onions and carrots and continue cooking for another 4-5 minutes until the onions are translucent and the carrots are just starting to soften.
Stir in the red lentils, then add the vegetable stock and bring to a boil. Reduce the heat to medium-low and simmer, covered, for 20 minutes or until the carrots are softened and the lentils are cooked through and falling apart.
Remove from the heat and stir in the chopped coriander, then blend until smooth using an immersion blender or countertop blender. If using a countertop blender, blend in batches, filling the blender only half full to avoid any explosions, as the soup will be quite hot, then pour back into the pot
Season with salt and pepper, to taste. To thin the soup out or if you’d like it a little creamy, stir in some heavy cream or tinned coconut milk to keep the soup plant-based.
#soupforthesoul #soupseason #souprecipes #vegetariancooking #carrotsoup
@thezestylime
111.0K
ROPerfect time of the year for this dish, happy holidays everyone! Enjoy my Carrot Ginger Soup! Topped with sourdough croutons, eggplant nibbles, leak cream and olive oil!
12 small leeks, halved
2 tbsp black peppercorn
2 garlic gloves
16 carrots skin on
4 medium size yellow potatoes
1 yellow onion diced
2 tbsp ground cumin
½ cup ginger graded
¾ cup crème fraiche
½ cup raw cashews
1 cup heavy cream
1 tbsp turmeric
1 tbsp garlic powder
2 small eggplant
Olive oil
For vegetable stock (can use premade):
In a medium sized pot, heat 3 tbsp of olive oil, throw in the leaks for about 4-5 minute sear, then add the garlic minced, followed by the peppercorn and 1 tbsp salt, for about a 2-3 minute toast. Stir everything well, add water one inch to the top, on high heat get to a boil, lower the temp to a low boil 40 min.
For soup:
Season carrots with olive oil, salt and pepper. I roasted mine on the grill for a more smokey flavor 30 min but can do in oven.
Skin the potatoes, chop in big pieces, throw in a large pot on medium-high heat with olive oil, followed by the onion, about 1 tbsp of salt and black pepper, stir and sear for about 5 minutes, then add the cumin. Add water to just about cover the top of the vegetables, leave on low medium heat for a low boil.
When carrots are ready, chop in big pieces, grade the ginger and add to the soup, along with the carrots. Vegetable stock should be ready, add just enough of the stock to cover the top of the vegetables. Add garlic powder, another tbsp of salt, turmeric, and crushed black pepper about 1 tbsp. Get to a boil, cover the top, lower the heat to low medium.
After about 30 minutes remove lid, test if can put fork easily through the potatoes. With a handheld mixer start to blend until all the ingredients are smoothly incorporated, then add the crème fraiche and stir with a spoon or the blender. Add salt and pepper to taste!
For leak cream, take leaks from the vegetable stock and put in a blender, add the cashews, cream, 1 tsp salt, 1 tsp black pepper, and blend until a smooth creamy liquid. Add salt and pepper to taste!
#chef #soup #carrotsoup #lunch #dinner #recipe #carrotgingersoup
@ronrofe
445
BAOur Three Lentil Dhal served with roasted sweet potatoes.
Simple, delicious, packed with fibre and a healthy dose of spring sunshine ☀️
Thanks to Sienna x
@batch.uk
395
SURoasted beets w/ brown butter walnuts
@sundayplated
197
MHFresh - anyone else noticed they’ve been enjoying lots more fresh ingredients this winter? Mr H and I both enjoy cooking and love to cook from scratch, but we haven’t been eating so many hearty winter dishes this year. Not a planned thing, it just seems to have happened and it feels good. It struck me how colourful a lot of our dishes have been too. Don’t get me wrong, it’s not all about being super righteous, we’ve still been out for Sunday lunch, enjoyed cake with coffee etc, but this slight shift, has been good.
Mr H has been making some gorgeous warming veg soups, which we always love, see our Christmas Day road trip 😂 x
We used up the last of the fresh cranberries and our potato harvest from the plot with some lovely honey and mustard pork sausages from @denstonehallfarmshop inspired by @nigelslater using clementine zest too.
We’ve also enjoyed endless variations on a salad idea from my friend @homesweetholmedale - Sandra is Vegan, but it’s her dressing which is really the zingy star of the show and I use whatever salad and veg we have, add some protien, which might be cheese, fish or chicken and often top with some toasted nuts.
I’ve also found it is uber easy to make some oat milk and then a kind of bread with the moist oats.
Have you been doing something similar, do share, I love to have new inspo!
winter food
home cooking in winter
fresh food in winter
winter salads
clean cooking
healthy eating
lighter eating
home cooking
colourful food
@mhsmiler
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