Main Course

Carrot and Parsnip Curried Soup (Gluten Free / Dairy Free / Vegetarian)

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!)

Potato, Leek and Bacon Soup (Gluten Free / Dairy Free)

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!

Broccoli 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

Simple Roast Vege Salad

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!