Wonderful winter veges

Hearty vegetable soups take over from spring/summer salads during the colder months, and they’re a wonderful way to add beneficial vitamins and minerals to household menus.

Just as restaurants change their menus seasonally, so too can you, making the most of those vegetables that are plentiful at the time. A bonus is that produce is usually cheapest when it is at its most abundant.

In winter, it is essential to gain as many nutrients as possible from what we eat, to help boost our immune system and combat colds and flu. It also helps to give our digestive systems a break from raw foods such as salads. Opt instead for lightly steaming or sautéing your vegetables, and using them in soups, stews, roasting them or putting them in a slow cooker.

Look out for:
Brussels sprouts
Cabbage
Turnips
Swedes
Parsnips
Carrots
Kūmara
Pumpkin
Cauliflower
Bok choy
Garlic
Silverbeet
Jerusalem artichokes