Earlier in the week I blogged about how I’m no longer working-from-home (hoorah!), and have been making soups to take with me each day. So far it’s working out quite well!
Now, I should really start by saying that I’d never had carrot OR parsnip soup. Ever. The thought of having such veges in a soup actually didn’t really appeal to me (am I alone in this thinking?). However, I was at the fruit store today and carrots were only 50c per kg so I thought, heck, if it all turns to poo – I won’t loose out on much (and can just make carrot cake instead)!
But stay with me… (there is a happy ending on the way!)
Winter is a great time to make the most of soups, they freeze so well and make for a quick, tasty and healthy meal on-the-run.
Also, I’m about to start working not-from-home again (hoorah!), so have been wondering what lunch options I could take each day. I’m thinking with the 1 degree temperature I experienced this morning, soups are gonna be pretty perfect.
Organizing and taking a daily lunch, is probably second nature for most people, but I’m quite acquired to the ‘working-from-home’ / ‘go-to-the-pantry-whenever-I’m-hungry style (and having the supermarket 400m down the road makes things easy too!).
So I decided to make a start on my stockpile today – with this Potato, Leek and Bacon soup!
I’ll be the first to admit, the sound of broccoli soup in itself, is not at all inviting!
But around two years ago a friend cooked this for a group of us. I thought, well, everything else Miriams ever cooked has been amazing PLUS this soup has bacon in it (which pretty much makes anything better) so gave it a go. I was pleasantly surprised and even went back for seconds, so delish!
Since then I’ve cooked it many times, as it’s so easy to make, a great (+ tasty) way to get a good dose of broccoli benefits into your system
A friend first cooked this roast vege salad for me about 5-6 years ago, and since then, I’ve gone on to cook it more times than I probably want to admit! It’s easy, great year-round and super adaptable, in the way that you can mix it up each time with whatever veges are in season.
Whether you choose to have it as a standalone meal, as a side with meat, straight out of the oven or as cold leftovers the next day for lunch, it makes for a nutritious, tasty and pretty cheap dish. From the ingredients photographed below, it cost me about $13 and managed to get 6 servings from it, pretty sweet deal if you ask me!
After I’d used up my 5kg of tomatoes, making sun-dried tomatoes, I thought it would be a good idea to find some recipes to use them in! I came across this recipe and adapted it a bit, it was so tasty!