Hearty Autumnal Recipes & Warming Winter Recipes to Make at Home

We’ve been tinkering away in the kitchens to come up with a selection of warming, tasty and healthy winter gourmet diet delivery recipes for you to try out on your friends and family on the those horrid autumnal and wintry days. Why not give one of these a try next time the mercury starts to drop?


Lovely looking butternut soup – Photograph by mcb_smith

 

Butternut & Ginger Soup

Butternut is best in October and November – ideal for this really yummy autumnal soup recipe. The ginger gives it a great kick, which helps to get rid of any persistent sniffles that might be lingering.

Rich in vitamins A & C as well as magnesium and potassium, butternuts are great for maintaining healthy skin, good vision and a robust immune system.

Shopping list 2

 

Ingredients (Serves 4)

  • 2 medium carrots, peeled and roughly chopped
  • 1 medium onion, peeled & finely chopped
  • 1 small butternut squash, peeled, seeds removed and cubed
  • 1 tbsp olive oil
  • About an inch piece of ginger, peeled & finely chopped (the best way to peel ginger is with a teaspoon)
  • 1 organic vegetable stock cube, with enough boiling water to cover the vegetables in the pan

Preparation 2

 

Preparation:

  1. Sauté the ginger and onion in a deep saucepan with a little oil until the onions are translucent
  2. Add the carrot and butternut cubes. Cook with the onions and ginger for a couple of minutes
  3. Pour the boiling vegetable stock over the vegetables, and simmer until carrots are tender
  4. Blend in a food processor, until smooth and season to taste
  5. Serve with a dollop of plain yoghurt stirred through and some rye bread or crackers

 


Lots of lovely Jerusalem artichokes – Photograph by Beck

 

Artichoke & Pumpkin Frittata

Both Jerusalem artichokes and pumpkin are in season during the winter making this is a lovely and hearty breakfast/lunch winter recipe. We recommend serving with a watercress salad if having for lunch.

Artichokes contain vitamin C, phosphorus and potassium and are a very good source of iron.

Shopping list 2

 

Ingredients (Serves 1)

  • A drop of olive oil
  • 1 clove garlic, crushed
  • 2 free-range eggs, beaten
  • 85g Jerusalem artichokes, peeled & cut into cubes
  • 85g pumpkin, peeled & cut into cubes
  • 30g parmesan cheese
  • A pinch of chopped fresh thyme

Preparation 2

 

Preparation:

  1. Heat the oil in a small frying pan. Add the garlic, cubed artichoke and pumpkin. Cook until all is nice and tender
  2. Pour in the eggs and with the back of a spoon, smooth over the eggs until they start to set. Add the parmesan and thyme
  3. Continue to cook for 1-2 minutes or until the eggs are cooked through. Remove from the pan and serve warm

 

Pear, Banana & Oat Smoothies

At their best in November and December, pears are low in fat and a good source of dietary fibre, phosphorous and vitamins A & C.

Shopping list 2

 

Ingredients (Serves 2)

  • 1 ripe, juicy pear, cored
  • 1 ripe banana, peeled
  • A pinch of cinnamon
  • 40g porridge oats
  • 120g live low fat natural yoghurt
  • 200ml apple juice

1 tbsp honey (optional)

Preparation 2

 

Preparation:
Put all ingredients into a blender and blend until smooth. Serve.


A bowl of parnsip and apple soup – Photograph by stu_spivak

 

Parsnip and Apple Soup

Parsnips are a good source of vitamin C, fibre and potassium – great for digestion which will help to clear out toxins.

Shopping list 2

 

Ingredients (Serves 4)

  • 1 large white onion
  • 2 celery sticks – stripped of any strings & chopped small
  • 2 tbsp olive oil
  • 500g cooking apples – peeled & grated
  • 750g parsnips, peeled & chopped small
  • 900ml fresh vegetable stock or kallo organic stock cube mixed with boiling water

Preparation 2

 

 Preparation:

  1. Finely dice the onion and celery
  2. Gently heat olive oil over a low heat
  3. Add the onion & celery and sweat until translucent
  4. Add the peeled and diced parsnip and sauté gently for 10 minutes. Add the grated apple and stir for 5 minutes (so it does not burn)
  5. Add the vegetable stock and simmer gently – do not allow to boil
  6. Cook for around 10 minutes until the parsnip and apple is nice and soft. Season to taste with black pepper
  7. Liquidise a little at a time when slightly cooled and sieve if desired. If too thick dilute with more stock or water
  8. Serve with dollop of crème fraiche or a garnish of sage

Did you add to any of our gourmet diet delivery winter recipes to make them extra special? Want advice if any flopped? We want to hear from you – leave us a comment below!