If your body is craving vegies but your mind is craving winter comfort food, have the best of both worlds with these surprisingly filling vegetarian dishes. Even the most dedicated meat-eaters will love our easy recipes for spicy sweet potato soup and roast vegetable pasta!
Treat your family and your hip pocket to these warming winter dishes of spicy sweet potato soup and roast vegetable pasta. Not only are they super easy to make, but they’re also the perfect dishes for a cold night in.
Spicy sweet potato soup
Take a twist on the standard winter soup by adding coconut milk and spices to the mix. But be warned, it’s moreish!
- 1 onion, finely diced
- 1 garlic clove, minced
- 1 teaspoon ground ginger
- 1-1/2 teaspoon red curry paste
- 1kg sweet potato, peeled and chopped into small cubes
- 4 cups of chicken stock
- 1/3 cup of mint leaves
- 1/3 cup of coriander leaves
- 3/4 can of coconut milk
- Fry the onion, garlic, ginger and red curry paste in a large saucepan over medium heat.
- Add sweet potato and stock to the pan, and increase the heat to medium-high. Cook until the sweet potato is soft, adding more stock if required.
- Add mint and coriander.
- Work the soup through a food processor to achieve your desired consistency.
- Add the coconut milk and stir.
- Serve warm in individual bowls with a swirl of coconut milk on top and crunchy bread on the side.
Roast vegetable pasta
This delicious pasta is loaded with vegies to warm up bellies on cold nights at home.
- 1 large sweet potato, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 red capsicum, sliced
- 2 zucchinis, sliced
- 400 g spaghetti
- Olive oil
- Chilli flakes, to taste
- 1 garlic clove, finely sliced
- 2 teaspoons ground ginger
- 1 onion, sliced
- Handful of mushrooms, chopped
- 200 g fetta, crumbled
- The juice of 1 lemon
- Salt and pepper, to taste
- Preheat the oven to 200 degrees C.
- Place the potatoes, pumpkin, zucchinis and capsicum on a baking tray, drizzle with olive oil, season with salt and pepper, and stir.
- Bake in the preheated oven for 50-60 minutes or until browned and cooked through. Remove and set aside.
- In a saucepan, bring water to the boil and cook the spaghetti as per the packet instructions until al dente. Drain, leaving a small amount of liquid, and set aside.
- In a separate, large frypan, heat the oil, chilli flakes, garlic and ginger over medium heat.
- Add the onion and mushrooms and cook until tender. Add the drained spaghetti and roasted vegies, and toss to combine.
- Transfer to a large serving bowl and add the crumbled fetta, lemon juice, extra olive oil if desired, and salt and pepper to taste. Serve warm.