As we enter the winter months, we thought you might appreciate a few delicious soup and winter bake recipes using some of this week's new farm-fresh winter produce!
The purpose of these recipes is to give you some inspiration for the week ahead. We’ve suggested meal ideas based on our produce selection and they can all be enjoyed on their own, or with any protein that suits your appetite.
Potato and Leek Soup
A French classic and what should be a staple in any household, this creamy potato leek soup is quick, easy, and delicious!
- 3 tablespoons unsalted butter
- 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
- 3 cloves garlic, peeled and smashed
- 450 grams potatoes, peeled and roughly chopped
- 7 cups low sodium chicken or vegetable broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup heavy cream
- Chives, finely chopped, for serving
Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
Roasted Parsnip Soup with Walnut Pesto
This soup is full of bright and rich flavours, and has a nice textural contrast to a creamy soup. The walnut pesto is also a delicious addition to your traditional soup.
- 1kg parsnips, peeled, cut into 1cm pieces
- 3 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 2 tablespoons walnuts, toasted
- 2 tablespoons finely chopped mixed fresh herbs (such as tarragon, flat-leaf parsley, and chives)
- 1 teaspoon fresh lemon juice
- 4 cups vegetable stock
Preheat oven to 200°c. Toss parsnips with 1 Tbsp. oil in a large bowl and season with salt and pepper. Arrange parsnips in a single layer on a baking sheet and roast until tender, 22–25 minutes.
Meanwhile, pulse walnuts and herbs in a mini-processor until very finely chopped. (Alternatively, crush walnuts and herbs with a mortar and pestle to form a coarse paste.) Add remaining 2 Tbsp. oil and lemon juice and pulse to combine. Season pesto to taste with salt and pepper. Set aside.
Let parsnips cool slightly, then transfer to a blender. Add stock; purée until smooth. Pour soup into a large saucepan and heat over medium heat until warmed through. Season with salt and pepper and divide among bowls. Drizzle with pesto and serve.
A classic for a reason, Italian baked Eggplant Parmesan is comfort food at its best and the perfect weekday dinner for winter.
- 4 medium eggplants
- 4 tablespoons olive oil, divided
- 2 teaspoons sea salt, divided
- 1 medium onion, miced
- 4 large garlic cloves, minced
- 1 can tomato paste
- 1 can crushed tomatoes
- 2 teaspoons honey
- 1 1/2 cups grated parmesan cheese
- 3 cups grated mozzarella cheese
- Minced basil, for garnish
Preheat your oven to 215 degrees celsius. Line 2 baking sheets with baking paper.
Cut the tops off the eggplants then cut them into slices. Lay them on the baking sheets, drizzle them with 2 tablespoons of the olive oil and sprinkle them 1 teaspoon of salt. Roast in the oven for 25 minutes.
While the eggplants are cooking, heat the remaining 2 tablespoons of oil in a medium-sized pot. Add the onion and cook until it is translucent, about 5 minutes. Add the garlic and tomato paste and cook for 3-4 minutes, or until the tomato paste begins to smell fragrant. Add the crushed tomatoes and honey and bring to a boil. Reduce the heat, cover the pot, and simmer until the eggplants are cooked.
Spread 1 cup of the sauce in a pan. Add a layer of eggplants, top with 1 cup of sauce and 1/3 of both the cheeses. Repeat 2 more times so that you have 3 layers.
Put the pan into the oven and bake until the eggplant parmesan is bubbly and the cheese starts to brown, about 20 minutes. Remove the pan from the oven and let it rest for at least 15 minutes (or up to 30 minutes) before cutting into it.
Kale and Quinoa Frittata
This dish is an excellent way to load up on healthy green veggies, loaded with Vitamin A and carotenoids for eye health.
- 2 teaspoons extra virgin olive oil
- 120 grams green kale, trimmed,leaves torn coarsely
- 100 grams fresh mozzarella,torn
- 1 teaspoon grated lime rind
- 2 large green zucchini, sliced thinly
- 4 green onions,sliced thinly
- 1 cup flat-leaf parsley, chopped
- 1/3 cup coarsely chopped dill
- 3/4 cup (65g) quinoa flakes
- 3/4 cup (60g) finely grated parmesan
- 15 eggs, beaten lightly
- 2 long green chillies, seeds removed, chopped coarsely
- 2 tablespoons pepitas
- 1 tablespoon lime juice
- 2 1/2 tablespoons extra virgin olive oil
Preheat oven to 180°C. Grease a deep 1.5-litre round ovenproof dish. Line an oven tray with baking paper.
Drizzle olive oil over kale in a large bowl. Massage kale to coat well in oil; this also helps to soften the kale. Spread half the kale over the tray.
Add half the mozzarella to the remaining kale in bowl, then add remaining ingredients; season, stir well. Transfer mixture to dish; top with remaining mozzarella.
Bake frittata for 1 hour or until set; bake kale for 5 minutes or until crisp. Leave frittata in dish for 10 minutes before serving.
Meanwhile, make green sauce.
Serve frittata topped with roast kale and green sauce. Sprinkle with extra parsley leaves and dill, if you like.
Bok Choy and Mushroom Stir Fry Recipe
This is an easy, quick stirfry that is great to make when you don’t know what to have for dinner! Add in your favourite protein or any other veggies that you love.
- 3 to 4 cloves garlic (minced)
- 1 cup mushrooms
- 2 teaspoons oil
- 1 tablespoon soy sauce
- 1 bok choy (chopped, or 2 to 3 baby bok choy if you prefer)
- 5 to 6 scallions or green onions (sliced)
- 1/4 cup vegetable broth
- 2 teaspoons fresh ginger (minced or grated)
- 2 teaspoons sesame oil
- 2 tablespoons sesame seeds (optional)
Saute the garlic and mushrooms in oil for 3 to 5 minutes then add in the soy sauce, the bok choy and scallions, and cook for a few more minutes. Toss the bok choy in a wok
Reduce heat to medium-low and add vegetable broth and ginger. Simmer for another 3 to 5 minutes.
Finally, stir in the sesame oil and the optional sesame seeds and remove from heat.
Honey-mustard parsnip & potato bake
This parsnip and potato bake is the ultimate winter warmer. Perfect for a side dish, entrée or as a main meal!
- 800g potatoes, cut into 2.5cm cubes
- 800g parsnip , cut into 2.5cm cubes
- 85g butter
- 85g plain flour
- 600ml milk
- 2 tbsp wholegrain mustard
- 2 tbsp clear honey
- 2 tbsp white wine vinegar
- 85g fresh white bread , whizzed to crumbs
- 25g grated parmesan, grated
Bring a large pan of salted water to the boil. Tip in the potatoes and parsnips, bring back to the boil and simmer for 5 mins. Gently drain so they don’t rough up too much, then tip into a baking dish.
Melt the butter in a big saucepan, then stir in the flour and cook for 2 mins. Gradually stir in the milk to a smooth, lump-free sauce. Cook gently, stirring constantly, until the sauce is nicely thickened – about 5 mins. Stir in the mustard, honey, vinegar and some seasoning. Pour evenly over the potatoes. Mix the crumbs and cheese together, then scatter over the top and set aside until ready to bake. You can cover the dish and chill for up to 24 hrs before finishing.
Cook the bake at 200C/180C fan for 30-40 mins until the top is crisp and golden and the sauce hot through.
Creamy Pot Pies
This creamy vegetarian pot pie is the ultimate dinner recipe. Filled with fresh vegetables, creamy cheese sauce and topped with puff pastry.
- 40g butter
- 1 leek, pale section only, thinly sliced
- 500g chopped pumpkin & sweet potato
- 2 garlic cloves, crushed
- 2/3 cup Vegetable Liquid Stock
- 250ml (1 cup) thickened cream
- 1 tbsp Dijon mustard
- 200g broccoli, cut into small florets
- 60g baby spinach
- 1 tbsp fresh thyme leaves, plus extra, to serve
- 1 cup pre-grated 3 cheese
- 2 sheets frozen butter pastry, just thawed
- 1 egg, lightly whisked
Preheat the oven to 220C/200C fan forced. Place a baking tray in the oven to preheat.
Melt the butter in a saucepan over medium heat. Add the leek and cook, stirring, for 2 minutes or until softened. Add the pumpkin mixture and garlic. Stir until combined. Pour in the stock and bring to the boil. Reduce heat and simmer, partially covered, for 5 minutes or until the pumpkin and sweet potato are just tender.
Stir in the cream and mustard. Simmer for 2 minutes or until reduced slightly. Add the broccoli, spinach and thyme. Cook, stirring often, for 3 minutes or until the spinach wilts. Stir in the cheese and season.
Meanwhile, use a 12cm round pastry cutter to cut 2 discs from each pastry sheet.
Divide the hot vegetable mixture among four 250ml (1 cup) ovenproof ramekins. Top with the pastry discs. Use a fork to press the edges to seal. Brush with egg then place on preheated tray. Bake for 15 minutes or until pastry puffs and is golden brown. Season and sprinkle with extra thyme to serve.