Winter Vegetable Soup
Nothing says a winter meal more than a bowl of hot chunky soup with a crusty roll on the side. Soup has to be one of the easiest meals to cook, store and reheat. It’s also brilliant for tailoring your own flavours and favourites too, so you can get all the necessary nourishment, and enjoy it!
Winter vegetables are your earthy root vegetables, like carrots, parsnips, potatoes and turnips, but you can also add onions, cauliflower and leeks. All you need to do is chop up your chosen veg and onions, and add them to a hot pan with 1tsp of vegetable oil. Let them cook for 5 minutes on a high heat whilst stirring regularly.
Mix 1 litre of boiling water and a vegetable stock cube in a separate jug, then add to the saucepan of vegetables. Add seasoning as desired, then turn the hob down to a low heat and simmer for 30 – 40 minutes (or when the vegetables are soft). Et Voila!
The soup can be stored in the fridge and heated up when desired, or even frozen in batches in the freezer.
Tomato Beef pot
After an intense workout, you need to satisfy your aching muscles and refuel the energy stores. Tomato beef pot is just for you. It’s quick to cook, tastes great and give you the protein and carbs you need for a full body recovery.
For this dish, you’ll need 250g of chopped up beef chunks, a tin of chopped tomatoes, a red onion, crushed garlic and a couple of carrots.
Begin by chopping up the carrots into chunks, and cooking them for 30 minutes until soft. Meanwhile add the chopped onion, crushed garlic and beef to a hot pan and cook through. When the carrots are ready, add them to the pan with the beef and mix in the tin of tomatoes.
Season with salt, pepper and herbs for flavour and simmer until everything has been mixed and cooked through. Then serve up with some rice or bread, and enjoy!