By Executive Chef James Knight
With the cooler weather upon us we naturally move towards homely and hearty dishes to keep us nourished and warm. There’s nothing better than a bowl of wholesome homemade soup on a winters day. Here are my four tips for eating well this winter.
Enjoy winters seasonal produce
Seasonally, winter is a time to eat root vegetables. Higher in energy-giving carbohydrates which our bodies need for fuel. Choose from year round root vegetables such as sweet potato, pumpkin and beetroot which are complimented by the arrival of lovely winter varieties like celeriac, swede and parsnips. Immune boosters like ginger, turmeric, garlic and even the humble carrot are turned to even more during winter.
Ideal winter cooking method
Long slow braises and roasts are ideal cooking methods for this time of year. Not only do they work well with the seasons ingredients they create a real connection between the cook and the ingredients (well at least that’s how I feel).
Soups are wonderful and really versatile. These one pot wonders are a great way to keep your immune system strong and healthy. You can get so many ingredients in one dish – it’s truly a “super meal”. Be creative with texture also, adding pearl barley, lentils or buckwheat kernels to your soups can really enhance the flavour profiles but they will pack a huge nutrient punch also!
Winter warming desserts
We start winter with the last run of rhubarb which is such an awesome ingredient. Packed with minerals and vitamins it has a unique flavour and delicate sweetness and works so well with sweet fruit like pear or apple. Sunshine Coast strawberries are great in winter and well known for their beautiful sweet flavour and are rich in antioxidants and vitamin c. We finish winter with the arrival of blood oranges which are prized for their berry like juice and are rich in antioxidants also.
Remember to always try and source the best quality and freshest wholefood ingredients.
Looking for a nourishing way to warm up your body from the inside out? Try our Roasted Beetroot Soup recipe below.
Serves 10 (Makes 3.3L)
800g beetroot, peeled, roughly chopped
400g onions, chopped
100g leek, chopped
20g celery, chopped
300g carrots, chopped
Sea salt and pepper
2 litres chicken or vegetable stock
2 tablespoons creamed horseradish or to your taste
½ cup cashews
6 cloves roasted garlic
½ tsp finely chopped dill, plus extra sprigs to garnish
Preheat oven to 180 degrees Celsius.
Place beetroot, onions, leek, celery and carrot into a baking tray and sprinkle with salt and pepper. Cover with a piece of baking paper and a piece of foil and bake for 30 minutes or until tender.
Place vegetables into a stock pot or large saucepan and add ½ litre of the stock. Bring to the boil then add the horseradish, cashews, garlic and the remaining stock. Return to the boil, then reduce heat to a simmer and simmer, covered for 30 minutes. Add dill and remove from heat.
Allow to cool before blending until soup is silky smooth. Gently reheat and serve garnished with sprigs of dill. This soup can also be served cold.
Recipe from the new Golden Door at home cookbook, available for purchase online now.