I'm calling this a "base" because once I made it I realised I could really easily add to it to make it even more nutritious and filling. Which is exactly the sort of recipe that once you have it stored in your recipe brain (everyone's got one right?!?) is the starting point for many incredible meals.
To this recipe I would add some healthy protein (cannelini, chick peas, lentils - straight from the tin or roasted with some lovely herbs). Or meat or fish if you prefer. The point is, upping the protein content will instantly make it a more filling, nutrient dense meal.
You could also serve this with some new potatoes drizzled with pesto or a minty yoghurt dressing. And the point of this bit is to ensure that it feels like a complete, tasty and satisfying meal.
RECIPE - makes 4 adult portions
2x red peppers
1 x large onion
1 x large leek
2 x sticks celery
1 x whole garlic bulb
1 x medium squash or equivalent pumpkin (frozen and ready chopped is my newest amazing find!)
2 x frozen spinach discs (or equivalent in fresh if you prefer)
1 x tin chopped tomatoes
Fresh or dried herbs such as thyme, rosemary, basil
Extra virgin olive oil - enough to easily coat all the veggies
Salt & pepper to taste
Vegetable stock
METHOD
Wash, dry and chop all the vegetables to roughly the same cooking size (i.e. not too small or some of them will burn)
Throw them all in a bowl with extra virgin olive oil, salt, pepper, some herbs (I used fresh rosemary and thyme, but anything you like would work well) and chilli flakes if you want a bit of heat.
Roast until they are tender and have a bit of colour around the edges. Squeeze the garlic out of the cloves into the pan when the garlic is cool enough to handle.
Add to a large saucepan with enough stock to cover and a bit more, a tin of tomatoes and whizz up to the consistency you like. You could also have it unwhizzed for more texture. I like to whizz the base and add texture with some of the additions mentioned above.
Eat now, heat later, freeze for a rainy day.
For my fellow "fatiguers": the effort it takes to create this food is barely increased by making double, so if you're going to, make enough to eat now, fridge some for tomorrow and freezer some more for next month. Your fatigued self will be so grateful for a homemade bowl of comfort in those dark, wintry days.
During times of fatigue or in anticipation of a really busy week: I would split up the task into smaller jobs such as:
Planning which meals I can make that require 2 cooking sessions for at least 4 meals (more on this soon)
Chopping the veg and bagging it up in the fridge
Roasting the veg the day before, or first thing in the morning in a multi-tasking style, when my energy levels are higher
Ensuring I have enough labelled storage pots for the freezer so the effort is not wasted.
And as always, let me know if you make it and love it!
Lynne x
I am a yoga teacher, nutrition coach and reiki practitioner, offering classes, one to one coaching and group mini retreats at my centre The Yoga & Wellness Rooms in Shoreham By Sea, and via zoom for those who prefer to stay cosy at home, or aren't local to me. I currently have 2 x spaces for one to one coaching in Shoreham or via zoom. Get in touch directly if you think this is something you would like to start.
Details of my classes, coaching and retreats are all on my website or you can contact me directly on lynnejarrettyoga@gmail.com
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