Winter vegetable recipes Archives

Butternut recipes

Roast sweet potatoes

35 minutes

Beetroot soup with avocado toast

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

2 T olive oil
1 large red onion, chopped
3 garlic cloves, crushed
1 red chilli, seeded
2 large sweet potatoes, peeled and finely diced
2 x 240 g tubs Woolworths cooked beetroot in vinaigrette
1 x 500 ml carton Woolworths organic beef or vegetable stock
1 T Woolworths miso paste
sea salt and freshly ground black pepper, to taste
40 g Woolworths buckwheat-and-cranberry sprinkle, for serving
plain yoghurt, for serving
avocado on toast, for serving

For the black sesame tahini:

70 g black sesame seeds
1/3 cup vegetable oil

Method

1. Fry the onion, garlic and chilli in the olive oil in a saucepan for 10 minutes. Add the sweet potato, beetroot and stock. Bring to the boil, then simmer until the sweet potato is tender, about 30 minutes.
2. Stir in the miso paste and blend until smooth. Season to taste.
3. To make the black sesame tahini, lightly toast the sesame seeds in a pan. Blend the toasted sesame seeds and oil until smooth. Add more oil if the mixture is too thick.
4. Serve the soup with a drizzle of black tahini, yoghurt and the buckwheat-and- cranberry sprinkle with the avocado toast on the side.

Cook’s tip: Using Woolies’ marinated beetroot saves time and boosts flavour. And using store-bought tahini is perfectly acceptable.

Find more soup recipes here.

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Sweetcorn tamarind soup

Pork cacciatore

Easy winter veg “tarte tatin”

Seven colours creamed spinach stuffed butternut

Salt-baked butternut

Cheesy Brussels sprout pasta bake

Roast sweet potatoes

Green beans with stewed tomatoes

Crunchy fried Brussels sprouts

Butternut and baby spinach with warm dressing

Creamy spinach-and-broad bean gnocchi

Cauliflower with mustard-cheese sauce

Spicy squash soup with carrot-top pesto

Beetroot soup with avocado toast

Beetroot soup with avocado toast

Ingredients

Method