Warming Recipes for Winter – Simple & Easy To Do

As the experts of diet meals delivered, and with it getting noticeably colder outside, we thought now would be the right time to post some really tasty and easy to make winter recipes for you to do at home. There is nothing quite like snuggling up in front of the fire with a bowl of soup or a winter stew! Come on, its times to embrace this cold weather by eating lots of yummy (but healthy) warming food.


Warming beetroot soup – Photograph by Beck

Lightly Spiced Beetroot & Coconut Soup

Many people are adverse to eating beetroot after only having tried it doused in vinegar. This winter recipe (with an Asian twist) is sure to change your mind. Beetroot is a good source of fibre, beta-carotene and flavonoids which can reduce the damage caused by free radicals and help the liver to maintain its normal function. Beetroot is also high in iron, potassium, folate and vitamin C needed for brain and nerve function.

Shopping list 2

 

Ingredients (serves 4)

  • 400g raw beetroot, washed and roughly chopped
  • 120g shallots, peeled and roughly chopped
  • 1 tsp cumin seeds
  • 1 tsp red thai curry paste
  • 1 litre of vegetable stock
  • 400g low fat coconut milk
  • 2 tsp fresh lime juice

Preparation 2

 

Preparation:

  1. Preheat the oven to 180-200c. Roast the beetroot until just tender.
  2. Heat ½ tsp groundnut oil and fry the cumin seeds until lots of yummy smells are released (a couple of minutes). Add the shallots & curry paste, cook for 3-5 minutes.
  3. Add the roasted beetroot to the shallot mix and stir through.
  4. Add the stock, and bring to a slow boil for 10 minutes, until the beetroot is soft & tender.
  5. Turn off the heat, allow the soup to cool slightly and then add the coconut milk.
  6. Stir through, and puree in a blender until smooth. Serve immediately.


Smoked fish kedgeree – Photograph by Missy

Smoked Mackerel Kedgeree with Quails Eggs

This is one of our favourite dishes from our gourmet diet delivery menus. It is a great winter salad, best for brunch or lunch.

Mackerel is a good source of essential fats (omega 3) which the body can’t manufacture on its own, so they need to be consumed as part of a balanced diet. Mackerel is also a good source of B vitamins and selenium which can help to protect us from the signs of ageing.

Shopping list 2

 

Ingredients (serves 4)

  • 200g onion, peeled and finely chopped
  • 250g brown rice
  • A pinch of ground cardamom
  • 10g turmeric
  • 2 cinnamon sticks
  • Bay leaf
  • 600ml vegetable stock
  • 300g smoked mackerel, flaked
  • 60g parsley, finely chopped
  • 1 tbsp groundnut oil
  • 8 quails eggs, medium boiled, peeled and halved (or a poached egg if you prefer)
  • 20g crème fraiche
  • Lemon wedges
  • 100g watercress, washed

Preparation 2

 


Preparation:

  1. Heat the oil in a pan, and sauté until soft. Add all the spices and cook out for a couple of minutes (until there are lots of yummy smells)
  2. Add the rice, stir until all the rice is coated in the spice and onion mix. Pour in the vegetable stock, stir and then leave to simmer. (10-20 minutes)
  3. Flake the mackerel
  4. Prepare the lemon wedges and half the quail’s eggs.
  5. Wash the watercress and place a handful of watercress into each bowl.
  6. Once rice is cooked, stir through the parsley and flaked mackerel.
  7. Place the rice and mackerel mix on top of the watercress and top with the quails eggs, lemon wedge and a dollop of crème fraiche.
  8. Serve immediately.


Red lentils – Photograph by Rob & Dani

Lentil Soup

Lentils are a good low fat source of protein, fibre and vitamin B3 which is good for both a healthy nervous and digestive system and which also slows down the absorption of sugar, providing a steady supply of energy. They are also the main ingredient in a lot of tasty winter soup recipes.

Shopping list 2

 

Ingredients (serves 6)

  • 200g onion
  • 2 cloves garlic, crushed/finely chopped
  • 5g red chilli, finely chopped
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • 75g split red lentils
  • 250ml vegetable stock
  • 400g tinned tomatoes
  • 1 bunch fresh coriander, roughly chopped
  • Pinch of pepper

Preparation 2

 


Preparation:

  1. Sauté the onion, garlic, chilli, turmeric and cumin until the onions are soft and the spices have cooked out.
  2. Add the lentils, stir to coat in the onion and spice mix. Pour over the vegetable stock, bring to the boil and then simmer for about 10 minutes.
  3. Add the tinned tomatoes and cook for a further 10 minutes until the lentils are soft.
  4. Add the fresh coriander and season to taste.
  5. Serve immediately.

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!