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Creamy mushroom and rocket pasta (dairy free and vegan)

Creamy mushroom and rocket pasta (dairy free and vegan)

Hi Friends, Welcome back to another recipe post! So apparently I’ve been on a bit of a pasta kick as my last two recipe posts have both been pasta recipes (what can I say, breastfeeding  = carb life). Today’s recipe is a super creamy and […]

Summer Fennel and Zucchini Pasta

Summer Fennel and Zucchini Pasta

Hi Friends, Wow, it has been a hot minute since I have posted a recipe to this blog, apologies for my absence I have been busy growing and birthing a human, who arrived safely on the 22nd of December 2019 – I’ll save the birth […]

Easy Leek and Lemon Risotto with Green Peas and Spinach

Easy Leek and Lemon Risotto with Green Peas and Spinach

Hi Friends,

Welcome back to another Kiah’s Kitchen recipe post! Today I am sharing this easy yet delicious Leek and Lemon Risotto with Green Peas and Spinach.

This recipe came about for a few reasons, firstly, my lemon tree is doing exceptionally well right now, it is overcrowded with lemons and I need to find some creative ways to use them!

Secondly, I cleaned out my pantry a few weeks back (when it comes to my pantry and my fridge I am an organisation freak) which is pretty clean at the best of times, but I did a little stock take of what I had in there and reorganised some jars etc. When I did this I cam across a packet of unopened arborio rice that need to be used by November 2019. Now, I HATE food waste so that automatically meant risotto was on the menu at some point in September and probably will be again in October.

Thirdly, after the success of my last risotto recipe which I received a lot of great feedback on (recipe here) I decided to try creating another!

So, all I knew is I had to make a lemon risotto but as far as what to add to it I decided to see what was on special at the green grocers, which is where I found the bunch of three leeks on sale and huge bag of baby spinach that I buy every week. I added in the peas because I feel like they go well with lemon and added a bit more green!

Risotto is a bit of a labour of love, it’s not hard but just requires a lot of attention compared to something that you just stick in the oven and forget about. I don’t mind this too much though, the ingredients took no time at all to prep and it can be pretty relaxing to stand there and gently stir the rice, you could multitask if that’s your thing, maybe chat to a friend, listen to a podcast, audio book or even a YouTube video, you never know what you might learn.

The flavours in this dish turned out great, the lemon was just the right amount without being too overpowering and the leek added the lovely delicate allium flavour that it needed.

I do hope you give this recipe a try, maybe you have a lemon tree of your own or a friend/family member has gifted you some off theirs. If you do make this, please let me know how you liked it either in the comments below or over on Instagram, I love hearing from you! If you’d like to see more recipes like this, feel free to subscribe via email so you are notified each time I publish a new post.

Until next time, take care and eat well!

X Kiah

P.S. Apologies for the quality of photos in this post, once I finished cooking and pulled out my camera I realised both batteries were flat (fail) so ended up taking the photos using Nathan’s iPhone!

Easy Leek and Lemon Risotto with Green Peas and Spinach

This is a deliciously flavourful and easy to make risotto using fresh lemon, leek, green peas and spinach. The lemon flavour is refreshing without being overpowering, a great recipe for spring but would work at any time of year! The veggies could also be swapped out for whatever you have on hand, don't be afraid to experiment!

Course Dinner, Lunch, Main Course, Side Dish
Cuisine Italian
Keyword Easy Risotto, Leek and Lemon Risotto, Lemon Risotto, Risotto
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people

Ingredients

  • 1/4 cup olive oil
  • 3 small leeks washed and thinly sliced, white and light green section only
  • 4 cloves garlic peeled and finely diced or minced
  • 1.5 cups arborio rice rinsed
  • 2 whole lemons zested
  • 1 heaped cup frozen green peas
  • 2 large handfuls fresh baby spinach
  • 5 cups quality vegetable stock
  • 1 cup water
  • 1/2 cup white wine
  • 1/4 cup parmesan cheese (plus more for serving) substitute nutritional yeast for vegan/dairy free alternative
  • 1/5 cup chopped fresh parsley leaves
  • 1 tsp salt and pepper to taste

Instructions

  1. Pour stock and water into a small pot and bring to a gentle simmer over a medium heat before reducing to a low heat to keep warm

  2. While the stock/water is warming, prepare all ingredients as per the ingredient list above - to prepare the leeks, make sure to use only the white and light green section, slice in half lengthways, thouroughly rinse with water and then thinly slice

  3. Place a large wok or pan over a medium heat and add olive oil

  4. Once oil is warm, add the sliced leek and minced garlic, saute for 3 - 4 minutes until transluscent

  5. Add the rinsed aborio rice and stir well to coat in the remaining oil, saute for 3 minutes or so until rice looks a little transluscent

  6. Add the white wine and stir well until it is absorbed into the rice, you may need to adjust the heat a little lower

  7. Add 1-2 ladles of warm stock and continue to stir rice gently until stock is absorbed before adding another 1-2 ladles of stock - repeat this process until you rice is cooked

  8. You should be able to start testing the rice after about 15 minutes, however it will generally take about 20 minutes, the rice is ready when you can easily bite through, there should be a little firmness in the middle (you don't want mush) but it shouldn't be crunchy

  9. Add in the zest of the two lemons, the juice of one of the lemons, the parmesan cheese, the green peas and the baby spinach

  10. Stir well until peas are cooked through and spinach is wilted

  11. Season with salt and pepper to taste

  12. Serve in bowls topped with liberal amounts of parmesan cheese (or nutritional yeast) and freshly chopped parsley leaves

  13. Enjoy!

Recipe Notes

Risotto is generally best eaten fresh, rice doesn't tend to freeze too well, however if you do happen to have leftovers, you can store them in an airtight container in the fridge and use within 1-2 days. Instead of microwaving I recommend heating on the stove with some more stock.

If you don't have the vegetables called for in this recipe, why not use what you do have? This is completely customisable you can substitute for the produce you have on hand!

Easy Sourdough Starter Pancakes

Easy Sourdough Starter Pancakes

Hi Friends, Welcome to another Kiah’s Kitchen recipe post! Today I am sharing these easy and delicious sourdough starter pancakes. As any regular readers would know, I am always on a mission to reduce my food waste (and plastic waste) and cook more from scratch. […]

September Grocery Budget Challenge: Week 3

September Grocery Budget Challenge: Week 3

Hello Friends! Welcome back to my September Grocery Budget Challenge, I can’t believe we are in week three, where is the month going! If you missed out on week one and two, you can find them here: September Grocery Budget Challenge: Week 1 September Grocery […]

September Grocery Budget Challenge: Week 2

September Grocery Budget Challenge: Week 2

Hello hello hello!

Welcome to another Kiah’s Kitchen blog post! This is the second instalment of my September Grocery Budget Challenge! If you haven’t seen week one, you can check it out here.

For those that need a quick recap – this challenge is all about spending less on groceries without sacrificing food quality. After all, who doesn’t love extra money leftover for other things? Nathan and I have our first baby arriving in December and in preparation for this I’m directing as much of our income towards savings as possible. What is my budget you may ask? I’ve allocated $120 per week to cover all groceries AND household items. For reference we live about an hour out of Melbourne CBD in Australia and for our location/life style, $120 is an achievable challenge, previously I would spend over $200 per week on groceries for the two of us. So, without further ado, let’s jump in to the post.

This week’s grocery shop

For the second week of September, I spent a grand total of $151.91 which is $31.91 over budget (whoops!). There are a few reasons for this, the 5kg bag of rice was half price at Coles, we were’t out of rice but this is such good value for money that I make sure to get it when on sale. Secondly, Nathan needed more coffee, we buy the big 400g jar of Moccona which I did get for $14 instead of $24 as they were also on special at Coles #Winning. Lastly, I didn’t do such a great job of planning my meals around produce sales this week, I was really craving an asparagus pasta so went ahead and purchased the ingredients despite the asparagus being $4 per bunch (and I bought two) and the same with the cauliflower soup (heads of cauliflower were $4 each). This price for asparagus and cauliflower is completely fine, but when you are trying to stick to a budget, you’ll get more produce for your money if you adapt your recipes/meal plan to what is on sale. Anyway, you live and you learn and even with the overspending it is still much lower than what I was spending previously so I’ll consider it a win. Below is the breakdown of what I spent and where.

Local Green Grocer – $67.96

  • Pink Lady Apples x 2kg
  • Walnuts x 400g
  • Brown Onions x 715g
  • Sweet Potato x 470g
  • White Potato x 300g
  • Dried Thyme Leaves
  • Dried Parsley Leaves
  • Ground Cumin
  • Ginger x 9g
  • Broccolo x 730g
  • Avocado x 1kg
  • Whole Cauliflower x 2
  • Baby Spinach Leaves x 500g
  • Bananas x 1.3kg
  • Zucchini x 1kg
  • Bunch of Asparagus x 2
  • Lebanese Cucumber x 170g
  • Red Chilli x 1
  • Tomatoes x 510g
  • Cherry Tomatoes x 1 punnet
  • Fresh Curry Leaves
  • Bunch Parsley x 1
  • Purple Garlic x 1 bulb
  • Strawberries x 2 punnets

Aldi – $40.35

  • Toilet Paper
  • Organic Milk
  • Organic Plain Yoghurt
  • Vanilla Yoghurt
  • Apple Mango Juice
  • Block of Extra Tasty Cheese
  • Can of Coconut Milk x 2
  • Flavoured Tuna x 4
  • Dijon Mustard
  • Sardines in Springwater x 2 (for the dogs)
  • Organic Spaghetti
  • Blueberries x 1 punnet
  • Light Rye Bread

Coles – $43.00

  • Basmati Rice x 5kg
  • Moccona Coffee x 400g
  • Lindt Dark Chocolate x 2 blocks
  • Tuna in Springwater x 425g
  • Almond Milk
  • Babybel Natural Cheese x 200g

Meal Plan for the second week of September

Week Commencing 08/09/19
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
Breakfast Organic sourdough toast with peanut butter or Vegemite and butter

Kiah: Porridge made with oats and almond milk, topped with chopped banana, almond butter and hemp seeds

Nathan: Weetbix with honey and milk

Kiah: Overnight oats with natural yoghurt, almond milk, chia seeds, fresh berries and chopped walnuts (Kiah)

Nathan: Weetbix with honey and milk

Kiah: Overnight oats with natural yoghurt, almond milk, chia seeds, fresh berries and chopped walnuts (Kiah)

Nathan: Weetbix with honey and milk

Kiah: Overnight oats with natural yoghurt, almond milk, chia seeds, fresh berries and chopped walnuts (Kiah)

Nathan: Weetbix with honey and milk

Kiah: Green smoothie with frozen banana, fresh spinach, hemp seeds, almond milk, peanut butter and tropeaka protein powder

Nathan: Weetbix with honey and milk

Toast with eggs or oats with leftover fruit
Morning Tea Coffee out with Nathan Kiah: Coffee with Sarah

Nathan: Vanilla yoghurt and piece of fruit

Kiah: Homemade banana muffin, raw almonds and cup of tea

Nathan: Vanilla yoghurt and piece of fruit

Kiah: Homemade banana muffin, raw almonds and cup of tea

Nathan: Vanilla yoghurt and piece of fruit

Kiah: Homemade banana muffin, raw almonds and cup of tea

Nathan: Vanilla yoghurt and piece of fruit

Kiah: Homemade banana muffin, raw almonds and cup of tea

Nathan: Vanilla yoghurt and piece of fruit

Raw almonds and leftover fruit with a cup of tea
Lunch Salad using leftover greens/produce from last week Sweet potato ginger soup with avocado on toast Sweet potato ginger soup with avocado on toast Sweet potato ginger soup with avocado on toast Salmon salad bowl with quinoa, cucumber, spinach, tomato and a honey mustard dressing Toasted sandwhich BBQ at Nikki’s house
Afternoon Tea Fruit and cup of tea Kiah: Natural Babybel cheese round and an apple

Nathan: Homemade banana muffin and piece of fruit

Kiah: Natural Babybel cheese round and an apple

Nathan: Homemade banana muffin and piece of fruit

Kiah: Natural Babybel cheese round and an apple

Nathan: Homemade banana muffin and piece of fruit

Kiah: Natural Babybel cheese round and an apple

Nathan: Homemade banana muffin and piece of fruit

Kiah: Natural Babybel cheese round and an apple

Nathan: Homemade banana muffin and piece of fruit

Homemade banana muffin
Dinner Lemon, asparagus and tuna spaghetti with fresh herbs and chilli Lemon, asparagus and tuna spaghetti with fresh herbs and chilli Black eyed pea curry with spinach and zucchini on rice Black eyed pea curry with spinach and zucchini on rice Roasted garlic and cauliflower soup with toast on the side Roasted garlic and cauliflower soup with toast on the side Date night/take away
Dessert Dark chocolate and cup of tea Dark chocolate and cup of tea Dark chocolate and cup of tea Dark chocolate and cup of tea Dark chocolate and cup of tea Dark chocolate and cup of tea Dark chocolate and cup of tea



Breakfast

Again for breakfast, Nathan and I are sticking to our tried and true meals. The only difference is on Monday, I had the day off work so I was able to cook warm porridge at home rather than grabbing overnight oats on the go. To make the overnight oats, I throw together oats (duh!), natural yoghurt, almond milk, chia seeds and some maple syrup and top them with chopped berries, chopped walnuts and sunflower seeds. Now that the weather is getting a bit warmer I’m also loving my green smoothies which I had on Friday. Nath loves his Weet-Bix and honey with milk and a glass of juice.

Lunch

I actually hardly had to buy anything for lunches this week apart from bread, cheese, tuna and some salad ingredients (tomato and cucumber and I’ll use some of the spinach). The roasted sweet potato soup we planned on having Monday – Wednesday I cooked a couple of weeks back and put in the freezer as I had some sweet potatoes I needed to use up (I’ll post a recipe for this soup soon). This mean’t my weekend was a little easier as I had one less thing to meal prep. Our plans changed slightly as I was out for lunch on Monday with a Friend so didn’t have soup and on Tuesday Nathan took leftover pasta from the night before as we still had some left even after eating it for two nights! We both ended up having soup Wednesday/Thursday and our toasties on Friday which is what the cheese and tomato was for (and tuna for Nathan). Yet again, the quinoa was not used from last week and will stay in the pantry for next time!

Saturday we had a BBQ with friends where everyone bought something to share, I made a delicious rocket, roasted pumpkin and green bean salad with haloumi and toasted pine nuts. I also made a lemon tahini dressing to go along side it. These ingredients didn’t come out of our grocery budget.

Sunday we were also out, we visited some of our close friends on the Mornington Peninsula, the boys went mountain bike riding at Red Hill and Karolina and I went to Conscious Cravings for coffee before making sandwiches back at their house when the boys returned. It was such a great afternoon with Karolina, we had a lot to catch up on and talk about, I’m so grateful to have friends like that in my life!

Dinner

I tend to plan to cook 3-4 nights per week, the nights in between we have leftovers, this works well for us as it is easy, saves us time, reduces dishes and minimises food waste. One night we’ll usually have fish, we might have meat another night and the rest of our meals are vegetarian or vegan.

Sunday night I threw together this Lemon, Asparagus and Tuna Spaghetti with fresh herbs and chilli (I’ll share the recipe soon) as I was really craving Asparagus for some reason. We also have a heap of lemons from our tree at the moment and I had leftover fresh dill from last week to use up. This turned out great and provided dinner for Sunday and Monday nights!

Tuesday night Nathan put together this Black Eyed Pea Curry with zucchini and spinach! I bought the dried black eyed peas on impulse last week and decided to create a recipe with them. As I was out at prenatal yoga on Tuesday, I had to write out my recipe idea for Nathan to follow, it’s actually quite difficult to make up a recipe without testing it yourself and being able to adjust as you go but I’m pleased to say, it was a success! This recipe is up on the blog now if you want to check it out, click here!

Wednesday was leftovers of the Black Eyed Pea Curry, even better the second day!

Thursday I made a batch of this deliciously creamy Roasted Cauliflower Soup by Cookie and Kate. I make the recipe a little differently, I use two heads of cauliflower, I roast the garlic (about four cloves) with the cauliflower rather than adding it later and I add in a potato, adjusting the liquid as necessary. Unfortunately my potato was a little worse for wear so I composted that and added in some zucchini instead. This soup is amazing, so creamy and has no milk or cream! We served this with some toast, fresh parsley and Parmesan.

Friday was leftover soup (again, even better the next day)!

Saturday we were pretty tired and full from the BBQ that afternoon so we stayed in and cooked up a heap of veggies that were leftover (some sweet potato, broccoli, zucchini) and had leftover roast pumpkin, green bean and haloumi salad.

Snacks

Snacks this week were much the same as last week, I made another batch of the healthy Banana and Oat Muffins which are perfect for work. I also took my usual raw almonds and cashews, fresh fruit and natural Babybel cheese rounds. Nathan had the same but instead of the nuts and cheese he takes vanilla yoghurt. As I had Monday off work, I caught up with one of my best friends for coffee was a nice treat, we went to a new cafe that is owned by one of the soon-to-be mummas that I do prenatal yoga with!

This week for snack fruit we had apples, bananas and a whole heap of oranges from a friends garden.

Summary

Overall, I am pretty happy with my efforts this week, I know I went over the budget slightly but I’ll save money in the long run from stocking up on some essentials while they were on sale which will last us many months to come.

So that is it for the second week of the grocery budget challenge done and dusted! If you too are looking to cut some money from your grocery budget I hope this has given you some motivation, or at the very least, I hope it has given you some meal ideas and inspired you to do some more cooking from home with fresh ingredients! If you’d like to stay up to date on the remainder of this challenge, feel free to subscribe via email so you receive a notification every time a new post is published.

I’d love to hear from you in the comment section below or over on my Instagram page, maybe you’re trying to cut costs or just looking at ways you can be more sustainable both financially and environmentally, I love chatting about both of these topics.

Until next time friends,

Xx Kiah

 

Easy Black Eyed Pea Curry

Easy Black Eyed Pea Curry

Hi Friends! Welcome back to another Kiah’s Kitchen recipe post! Today I am sharing my delicious and easy Black Eyed Pea Curry recipe! Cooking with black eyed peas is actually new to me, I have never tried them before! I was in my local green […]

September Grocery Budget Challenge: Week 1

September Grocery Budget Challenge: Week 1

Hi Friends, Welcome back to another Kiah’s Kitchen blog post! If you read my last post, you know that I have been on a mission to reduce my spending on groceries without sacrificing quality. I am a strong believer in cooking from scratch and the […]

Salmon, Dill and Potato Patties

Salmon, Dill and Potato Patties

Hi Friends,

Welcome back to another Kiah’s Kitchen recipe post! Today I am sharing my easy and delicious Salmon, Dill and Potato Patties (or fish cakes..whatever you want to call them).

Since falling pregnant I have done my best to incorporate fish 2-3 times per week to get plenty of Omega-3 fatty acids. I was struggling to come up with some dinner ideas for this week and thinking of how I could incorporate fish in a way I haven’t yet, and so this recipe was born!

These patties are great for lunch and dinner, and depending on what you serve them with, you can make them into a light or a hearty meal. The recipe caters for four people (8-12 patties depending on how big you make them) so Nathan and I had them for dinner one night with steamed veggies and boiled greens and then had the leftover patties the following day with a big side salad and tahini lemon dressing!

Speaking of boiled greens, have you ever tried them? I had never thought to boil greens before until a friend from work who is Greek was talking about Horta, which for those of us that did not grow up in a greek family, literally means ‘greens’. Her parents were away visiting Greece and she had been going to their house to take care of their garden, after our conversation she actually bought me in these huge bags of dandelion greens, silver beet, fresh herbs, oranges and lemons. She instructed me to wash and chop the greens, then boil them in salted water for 20 minutes or so before draining and serving with some olive oil and fresh lemon juice. I followed these steps exactly and OMG they taste so good and because of the lemon juice, they were the perfect accompaniment to these salmon patties! Nathan loved them too!



For the salad the following day I threw together some spinach, chopped cucumber, chopped tomato, finely chopped spanish onion and chopped fresh dill. To make the dressing, I mixed together some tahini, olive oil, maple syrup and the juice of one lemon. This tasted DELICIOUS and went perfectly with the leftover patties. To reheat them all I did was put them on a tray and into the oven for 20 minutes or so until they were heated through. Perfectly easy and nutritious lunch!

A few notes on this recipe, you can use regular breadcrumbs or panko bread crumbs or if you don’t have either of those on hand, leave 4 slices of bread out on the counter to dry out a little before blending in a blender or NutriBullet to create your own breadcrumbs. These patties have a mild salmon flavour, the perfect amount for me, however if you love salmon and want a stronger flavour, feel free to add an additional 110g can of wild red salmon to the 210g can already called for in the recipe. It’s all about personal preference, you can always adjust my recipes to suit your tastes and what ingredients you have on hand!

The recipe for these yummy salmon patties is below, I would highly recommend giving them a go (not just because it’s my recipe). If you like them, please leave a comment below or let me know over on Instagram! If you’d like to see more posts like this, make sure you follow my blog and feel free to subscribe via email so you are notified every time I publish a new post.

Until next time friends, take care and stay nourished!

x Kiah

Salmon, Dill and Potato Patties

Super easy and delicious Salmon and Potato Patties, these are great for lunch or dinner providing a fresh and flavourful meal. Can be made more hearty by adding plenty of vegetables or eat them with a salad for a lighter option on a warm day. A great serving suggestion is to have these with a homemade lemon, dill and yoghurt dressing which can be easily thrown together in seconds!

Course Dinner, Lunch, Main Course
Cuisine American, Australian, Mediterranean
Keyword Salmon and Potato Patties
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 people
Author KiahsKitchen

Ingredients

  • 4 medium white potatoes
  • 1/2 medium red onion
  • 1 210g can wild caught red salmon see note
  • 1 tsp garlic powder
  • 1 large bunch fresh dill
  • 1 tbsp Dijon mustard
  • 1 large egg
  • 1 cup fresh bread crumbs see note
  • 1 tsp salt and pepper to taste
  • 1 whole lemon

Instructions

  1. Preheat fan-forced oven to 180 degrees Celsius

  2. Wash and chop the potatoes into 1-2 cm cubes and place in steamer over high heat, steam for 10-15 minutes until soft (alternatively you can boil them)

  3. While the potatoes are cooking, finely chop the red onion and fresh dill (reserve a small amount of dill for serving) and finely grate the lemon rind

  4. Prepare a baking tray with non-stick baking paper

  5. Once the potatoes are soft, remove from heat and allow to cool slightly

  6. Transfer potatoes to a large mixing bowl and mash well until smooth with some small chunks

  7. Add the red onion, fresh dill, lemon rind, garlic powder, Dijon mustard and 1/2 cup of breadcrumbs to the potato and mix through well to combine

  8. Drain the liquid from the red salmon and add to the bowl with the other ingredients, stir well to combine ensuring ingredients are evenly distributed

  9. Finally add egg into the bowl and mix though well, season with salt and pepper

  10. Spread remaining breadcrumbs on a plate and using your hands, mould the potato/salmon mixture into 8-12 patties (depending on desired size) and lightly roll in breadcrumbs before placing on prepared baking tray

  11. Press patties down slightly, drizzle with olive oil and place in preheated oven to bake for 20 - 30 minutes until slightly golden and crispy on the outside

  12. Serve with a a wedge of fresh lemon and remaining dill, these are great with a side salad or freshly steamed vegetables

Recipe Notes

Patties can be stored in an airtight container in the fridge for up to two days or placed in the freezer for up to one month for ultimate freshness. These go great with a dill, lemon and yoghurt dressing!

If you don't have bread crumbs on hand (which I never do) leave out four pieces of bread on the counter for 30 minutes or so until they start to go a little stale (speed this up by putting them in the oven for 3-5 minutes) then add to a blender or NutriBullet and blend until you have the right breadcrumb consistency. 

If you are looking for a grain free option, use almond meal instead of breadcrumbs and adjust quantities until the consistency of the mixture is right.

These patties have a very mild salmon flavour, if you want a stronger salmon flavour, add an additional 110g can of wild caught red salmon in addition to the 210g can called for in the recipe.

 

Cutting our grocery budget without sacrificing quality!

Cutting our grocery budget without sacrificing quality!

Hi Friends, Welcome back to another Kiah’s Kitchen post! Today I am sharing something a little different, specifically around budgeting and food. I grew up in a single parent household and money was considered scarce and hard to come by, this attitude and fear towards […]


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My top 5 favourite soup recipes this Fall/Winter Season!

My top 5 favourite soup recipes this Fall/Winter Season!

Hi Friends!

Welcome back to another Kiah’s Kitchen blog post! Today I’m sharing my top five favourite soup recipes for this Fall/Winter season! In Australia we are slowly beginning to see the signs of Spring on the horizon, however we’ve not escaped the cold days just yet so soup will still be on the menu in our house for at least another month or so. On the other side of the world in the Northern Hemisphere the season is transitioning into fall, the leaves will be beginning to change colour and it’s almost time to start incorporating nourishing soups and stews into your diet to support your body through this seasonal transition. Basically what I am saying is, it’s the perfect time to have some soup wherever in the world you are!



One of my favourite things about the cooler months is the soups that I can make! Soup is so easy to throw together with almost anything you have in the fridge, it’s frugal, it’s perfect for prepping ahead for some easy lunches or dinners during the week and it’s just good for the soul. Over these past four months I have been making soup once a week and have tried so many different recipes, some my own and some from other bloggers and recipe creators. Whilst I enjoyed all of them, there were certainly some stand out favourites that I absolutely loved and will continue to make time and again.

My top five favourite soups from this winter:

 

  1. Curried Pumpkin Lentil and Coconut Soup by Kiah’s Kitchen

    This delicious soup recipe is one of mine and I absolutely love it, it’s like taking pumpkin soup, giving it a bit of a kick and adding in red lentils for additional protein, fibre and folate! Win Win Win! My mum is an amazing cook (it’s probably where I got my passion from) and I always remember her pumpkin soup because she would add fresh ginger and it provided so much flavour, ever since then, I can’t make pumpkin soup without adding ginger and this soup was no exception. The ginger and curry make this soup super warming which is great on those cold winter days and the Butternut and coconut milk give a lovely creaminess. This soup is thick and filling and goes perfectly with some crusty bread on the side. This soup also freezes well making it the perfect meal prep option for winter! Get the recipe here.

  2. Spiced Moroccan Vegetable Soup with Chickpeas, Cilantro and Lemon by Joan Nathan

    I feel like the title of this soup does not do it justice, not only is it packed with herbs, veggies and chickpeas, it also has lentils and harissa paste which packs a flavourful punch. Growing up we did not go out to eat all that often, I had a single mother and we conserved money, however as a teenager mum and I did go to a cafe in Croydon called Kofi Beans occasionally and they had this delicious harissa soup with sourdough that I would get every time! I was actually looking for a harissa soup recipe to mimic the Kofi Beans one when I stumbled across this recipe and I’m so glad I did. I actually followed this recipe to the T, which is rare for me, usually I use recipes as a base and tend to improvise a little but this was perfect as written. I also tried freezing this recipe which worked fine and took it to work for lunches. Get the recipe here.

  3. Creamy Roasted Cauliflower Soup by Cookie + Kate


    This is probably one of my favourite soups ever. I love cauliflower soup but I don’t really like to use a lot of cream or dairy. This flavours in this soup are absolutely amazing and it is so so creamy without the need for any cream or milk. Roasting the cauliflower really enriches the flavour and provides depth to the soup. As usual I didn’t follow this recipe exactly, I used two heads of cauliflower instead of one and extra garlic cloves as well. I roasted the whole garlic cloves along with the cauliflower rather than sautéing them and I added in a small potato when cooking the soup on the stove. Because of this I did have to bump up the liquid so I just added some water in addition to the stock called for in the recipe. I served this soup with fresh parsley, cracked black pepper and Grana Padano cheese with fresh rye sourdough on the side *drool*. I made this soup for my mums birthday lunch and everyone loved it! Get the recipe here.

  4. Homemade Roasted Tomato and Basil Soup by Ambitious Kitchen


    When Nathan and I got back from Europe after a month of travelling, I was craving home cooked food so badly! Nathan and I live off fresh homemade meals and to go from that to a month of eating out and snacking while traveling is definitely a shock to the system! When we got back I needed something easy (jet-lagged) but nourishing and this soup was the first thing I cooked. The flavours are amazing and it is so simple to make, baking it all in the oven gives it a deliciously rich flavour. I cooked this again during the first trimester of my pregnancy when I was struggling with food aversions and nausea and it went down so well with some fresh sourdough on the side. I have not tried freezing this one, I imagine it would be better fresh given the consistency but I could be wrong! This is probably more of an Autumn soup if you follow seasonal eating, tomatoes aren’t really in season over winter, however the last harvest in late summer/early Autumn is perfect timing for making this. Get the recipe here.

  5. Spicy Sweet Potato Ginger and Coconut Soup by Jessica Beautician


    This spicy sweet potato soup is a staple at my house, it is so easy to throw together and the ginger and turmeric provide wonderful anti-inflammatory properties. Sweet potato is high in fibre and provides so many beneficial vitamins and minerals, especially vitamins B and C! So not only is this soup delicious to eat, it is also great for your immune system and fighting off those winter sniffles. I do a bit of a different variation on this soup which I’m sure I will share on my blog one day, but if you follow this recipe as written you will not be disappointed. I have tried freezing this soup and it defrosts and re-heats well making it another wonderful meal prep option. Get the recipe here.

I encourage you to give some of these soups a go, they are all amazingly flavourful and packed full of nutritional ingredients to keep you going during those cold days! Apologies for the photos, none of these have been taken with my camera, they’re all just off my Instagram but thought I would share them anyway so you could get an idea of how the soups look, to see the proper photos head to the link for each soup. I promise you will not be disappointed!

If you have any soup recipes that you love, please do let me know in the comments below or over on Instagram!

Until next time, stay warm, nourished and happy!

Kiah xo