I know I’m not the only one who can find winter hard. The short days and grey, wet weather make my zest for life and motivation dip quite dramatically. It’s easy to want to hide away (and that’s okay). Personally, I find one of the best ways to lift the gloom and be a little kinder to myself is to cook a big batch of something nutritious and delicious on a Sunday afternoon… because as much as I love cooking, some evenings I need a zero-effort dinner and to simply warm a ready homemade meal up in a pan, toast some sourdough, and tuck in.
Knowing that I always have a few portions of something delicious in the fridge or freezer feels like a safety net… not just for nights when I am exhausted, but for hearty, homemade lunches in a rush (cheaper and tastier than buying food on the go, too). I like to add as many plants as possible to the meals I prep ahead. The latest dietary guidelines tell us to aim for 30 plants a week for good gut health (which influences immunity, mental health, energy, and more) so if I can squeeze 10-12 plants into my Sunday meal prep, I’m well on my way. 12 might sound like a lot, but it’s not as hard as you might think. Last Sunday, I made an autumn minestrone with leek, carrots, celery, garlic, squash (I used kabocha), fresh thyme, smoked paprika (herbs & spices, dried or fresh, all count), tinned tomatoes (tinned and jarred veg, beans, pulses & legumes all add up), white beans, kale, lemon, and olive oil (the latter is also wonderfully high in natural antioxidants).
I love a chunky soup (or perhaps it’s a stew? Or ‘stewp’?) and this minestrone is satisfying, comforting, and full of gorgeous autumn flavours and colours. If eating the same meal multiple times sounds boring, the key is to mix up the toppings or sides – try a clarifying, bitter salad (radicchio, rocket, dandelion greens), cheese on toast, or serving with leftover chicken, slices of sausage, or grilled halloumi ‘croutons’. A drizzle of olive oil, squeeze of lemon, or sprinkle of fresh herbs before serving also work wonders.
Riverford’s food- and recipe-led letters are written by Riverford’s team of chefs, recipe & content creators: Emily, Bob, Hannah, Lewis & Freddie. Proud veg nerds, they’ll share top tips for easy pea-sy seasonal nourishment, once a month. Find thousands of recipes at Riverford.co.uk
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