Celeriac and Apple Soup with Thyme
Celery root and a tart apple simmer with onion and thyme, then blend into four smooth soup bowls. Add yogurt at the table and adjust the thickness with hot water.
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Celery root and a tart apple simmer with onion and thyme, then blend into four smooth soup bowls. Add yogurt at the table and adjust the thickness with hot water.
Sweet potato cubes, black beans and red pepper simmer in a smoky tomato broth, then finish with lime. A chunky one-pot soup for six, with no blender needed.
Roast acorn squash wedges, chickpeas and red onion on separate trays, then serve over baby spinach with a parsley-lemon yogurt. Four warm lunch bowls.
Roast carrot batons while canned lentils drain, then layer them with baby spinach and a single lemon-tahini dressing. Parsley and pumpkin seeds finish the warm salad.
Browned mushrooms, leeks and carrots simmer with pearl barley in vegetable broth for a substantial, dairy-free soup. Parsley and lemon finish each bowl.
Fresh tomatoes, sweet red peppers, onion and garlic roast until browned, then blend with vegetable broth and basil into a smooth autumn soup.
Roasted cauliflower blends with vegetable broth, butter, lemon and nutmeg for a smooth autumn lunch. Reserve a few browned florets to finish the bowls.
Tender beet wedges and red onion meet firm lentils, peppery watercress and a sharp lemon-mustard dressing. Serve this warm salad as four light lunches or side portions.
Chicken, wild rice and diced vegetables cook gently before a milk sauce gives the soup its creamy finish. An eight-portion slow-cooker lunch for autumn days.
Leeks and Yukon Gold potatoes simmer with thyme before blending into a smooth soup. A little cream and fresh chives finish six generous bowls for a cool-weather lunch.
Canned white beans and chopped vegetables make a brothy one-pot lunch with a lemon finish. Add the kale near the end so you can cook it to the texture you like.
Sweet potato cubes and brown lentils simmer with cumin and mild curry, then finish with spinach, coconut milk and lemon. A warming pot for autumn lunches.
Roasted cauliflower and red onion meet fluffy quinoa, tart cranberries and a lemon dressing. Serve warm for dinner or keep chilled for an autumn lunch.
A pot of chicken, carrots and rice-shaped pasta finished with lemon and fresh dill. The broth stays light, with a little body from the orzo.
Chickpeas, black beans and crunchy vegetables tossed in a lime-cumin dressing. A colourful lunch to make ahead and keep chilled.
Mushrooms, potatoes, and plenty of vegetables in a rich, slow-simmered broth. Comfort by the spoonful.
Bright citrus, crisp fennel, nutty farro, and a honey-tarragon dressing. A little sunshine on a plate.

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