Illustration by @mousskalin

No more tomatoes, cucumbers, peaches, melons & watermelons in our supermarkets – well, the ones that display seasonal fruits & veg only! If you’re nostalgic of these summer foods, don’t be! Now we have plenty of other vegetables that are as delicious and I’m showing you super easy ways to cook and love them.

ROASTED VEGETABLES

This applies to any autumnal veggie really: butternut squash, Brussels sprouts, parsnip, broccoli, carrots, mushrooms, fennel, potatoes… My favorites are roasted cauliflower and broccoli… yum!

How to: (prep time:5 min / cooking time: 25-45 min)

  • Preheat your oven to 180°C.
  • Put parchment paper on a baking tray.
  • Chop your veggies and put them in the baking tray.
  • Pour a generous amount of olive oil on them.
  • Add salt & pepper only, or, if you fancy a little bit more taste, spices and herbs. I usually go for cumin, turmeric, thyme and rosemary.
  • Then mix the veggies making sure they are all well coated with the oil, spice and herbs.
  • Put the baking tray in the oven for about 30 minutes (if the veggies are thick, it may require a little more time; if they’re really thin, a little bit less, so keep an eye on them!), making sure you turn them over half way through.

SOUPS

Again, you could make soups with ANY seasonal vegetable(s) you like, and the good news is the recipe is the same for whatever you choose! My two favorites are cauliflower soup with cumin and pumpkin soup.

How to: (prep time:2 min / cooking time: 20-45 min)

1st version

  • Chop your veggies.
  • Put them in a big saucepan, add salt, and cover them with boiling water from the kettle.
  • Let them cook on a high heat. The cooking time depends on your veggies and on how thick you chopped them up. They are cooked when you can insert a knife in them without any resistance.
  • When they are cooked, turn the heat off and mix the vegetables and the cooking water with a hand mixer.
  • When it’s all done, taste the soup and add more seasoning if you fancy to: more salt maybe, pepper, spices and/or herbs to your taste.

2nd version

  • Chop your veggies.
  • Roast them (see the “Roasted Vegetables” recipe above).
  • When they are well roasted, put them in a food processor with hot water and blend!

VEGETABLE BROTH

Again, choose your favourite vegetables and follow this super easy recipe! You’ll enjoy a warm, comforting meal at home.

How to: (prep time:5 min / cooking time: 15-30 min)

  • Put olive oil, chopped onions, thinly chopped fresh ginger and chopped garlic in a saucepan on a low heat. Add spices (I love using cumin, smoked paprika and turmeric) and vegetable stock.
  • Let them simmer for 2 to 3 minutes.
  • Add your chopped veggies (I love using Brussels sprouts), and add salt and pepper.
  • Mix them to the oil and spice blend, and let them simmer for another 3 minutes.
  • Deglaze with hot water from the kettle (the water has to cover the vegetables).
  • Put the lid on and let them cook for 15 to 30 minutes depending on the type and thickness of your vegetables.

VEGETABLE STIR-FRY

A quick an easy way to use-up any vegetable you have in the fridge. I always have my stir-fries with some grain on the side, usually quinoa, buckwheat or brown rice.

How to: (prep time:10 min / cooking time: 10-25 min)

  • Put olive oil, chopped onions, thinly chopped fresh ginger and chopped garlic in a saucepan on a low heat. Add spices (I love using cumin, smoked paprika and turmeric) and vegetable stock.
  • Add your chopped veggies (I love using any type of cabbage and mushrooms) and add salt and pepper.
  • Let everything cook mixing them every 1 to 2 minutes.
  • When it’s all cooked, add fresh lemon juice on top, and mix one last time.

I hope this gave you some inspiration to cook the amazing variety of vegetables we can get hold of in the Autumn months!