There is something so comforting about sitting down to a bowl of hearty delicious soup in Winter and I think soup is the perfect vehicle to get in the wonderfully nourishing foods our bodies thrive off at this time of year.

Nothing beats a good hearty salad and especially one that heroes in season produce and goes next level in flavour and texture with herbs, spices, toasted seeds and a seriously yum dressing!

This is a version of my Beetroot and Silverbeet Tart With Spelt Crust but I wanted to share it to show how versatile this tart recipe is - you really can sub in any seasonal ingredients you wish!

Although Winter may be coming to an end, carrots will still be in season and I think we’ve got a few cold days still to come for enjoying a warm bowl of nourishing soup.

I get it, there’s nothing worse than opening up a recipe to a long list of ingredients, especially for mid week meals that need to be quick and easy!

Lentils are so underrated in my opinion! They are super nutritious, being a great source of plant protein as well as fibre, they store well, are easy to cook and they are cheap - what’s not to love!

Although this dish sounds a bit fancy it was literally a throw together of the seasonal produce I received in my organic box combined with some pantry/fridge staples I always have on hand such as eggs, spelt flour, extra virgin olive oil and kefir.

This soup is plant based utlising barley and lentils to make it hearty and filling as well as being packed with veggies.

Shrooms are definitely my favourite vegetable! With so many varieties and so many ways you can use them they are just so fun to cook with, but best of all, they are super nutritious!

With both zucchini and tomato in season at the moment you could whip this up as a budget meal in no time, and even better - source the ingredients organic from your local farmers market.