A great recipe for batch cooking at the start of the week – leftovers can be enjoyed for lunch the next day at room temperature. Each serving provides 539 kcal, 13.5g protein, 41g carbohydrates ...

Ladle into bowls, sprinkle with the coriander and serve. This soup bowl can be made up to a day ahead – add the noodles and bok choi just before serving. It is not suitable for freezing.

In a pot, add the seasoning ingredients and simmer, then add the fried burdock and lotus root slices, mixing well. Serve the mixture over a bowl of rice, garnished with chicory and cherry tomatoes.

When the weather cools, and the craving for warmth and nourishment strikes, a bowl of vegetable soup can feel like a hug in a bowl. This classic comfort dish combines wholesome ingredients with ...

You can vary the vegetables used, just make sure they are cut small enough or sliced thin enough to cook in 5 minutes in the broth. This recipe forms part of the August 6 meal planner created in ...