Winter recipes that go further ❄️

In winter, we crave warm, comforting food that keeps well in the fridge. It’s also the ideal time to cook with more intention: prepare a simple base and use it across several meals, without waste and without spending the entire week in the kitchen.

Seasonal vegetables help. They’re resilient, versatile and often taste even better after a day or two, once the flavours settle. Today, we’re sharing a few base recipes you can cook once and transform throughout the week.

Oven-roasted vegetables (the base that solves half your meals)

• Potatoes
  
• Carrots
  
• Onions
  
• Garlic
  
• Pumpkin or sweet potato (if included in the box)
  
• Olive oil, salt, pepper and dried herbs

Cut everything into similar-sized pieces, toss with olive oil, seasoning and herbs. Roast in the oven at 200 °C for 40–45 minutes, stirring halfway through. On the day, it works as a side for fish, eggs or legumes. The next day, it can be blended with stock and turned into a creamy soup. It’s also great quickly sautéed with rice, pasta or chickpeas.

Nothing goes to waste and, if only a small amount is left, add it to an omelette or a simple pie.

A big pot of winter soup (and three variations)

• Onion
  
• Leek
  
• Carrot
  
• Potato
  
• Cabbage (pointed, savoy or white)
  
• Olive oil and salt

Sauté the onion and leek in olive oil. Add the remaining chopped vegetables, cover with water and cook until everything is tender. Blend.

How can you vary it during the week? On the first day, eat it plain with a drizzle of olive oil. On the second, add cooked chickpeas or beans for a more filling soup. On the third, stir in leftover roasted vegetables or rice for a thicker version. The base stays the same, but it never feels like the same soup.

Cooked chickpeas for multiple meals

• Dried or cooked chickpeas
  
• Onion
  
• Garlic
  
• Olive oil

Cook a larger quantity of chickpeas (or use pre-cooked ones). Store them in the fridge with a little of the cooking water. You can then sauté them with garlic, olive oil and tomato as a side dish, blend them with olive oil and lemon into a simple spread, add them to soup to make it more nutritious or even roast them in the oven with spices as a snack.

Simple vegetable stew

• Onion
  
• Garlic
  
• Carrot
  
• Potato
  
• Mushrooms or cabbage
  
• Tomato pulp or fresh tomato
  
• Olive oil, bay leaf and pepper

Sauté the onion and garlic, add the chopped vegetables, tomato and seasoning. Cook gently until soft and well developed in flavour. Serve with rice or mash on the first day. The next day, use it as a filling for pies, wraps or savoury pancakes. It can also be blended and used as a sauce for pasta or rice.

Vegetable rice

• Leftover cooked or roasted vegetables
  
• Rice
  
• Onion and garlic
  
• Olive oil

Sauté the onion and garlic, add the already cooked vegetables, stir in the rice and add water or stock. Cook until the rice is tender. It’s ideal for using small leftover amounts that don’t justify a meal on their own.