Chilly months are the time for soups not salads and home-made soups win hands down. And you don’t need to be a Masterchef to do it.
Peeled and chopped and thrown into a stock pot. Add some stock and a sprinkle of herbs and bring it to the boil. Leave it simmering until the vegies have softened up and then blend with a stick blender and it’s good to go.
Served up with some garlic bread and the belly gets full and warm.