5 practical and cozy recipes for winter

Creamy pumpkin soup with ginger

Ingredients: pumpkin (kabocha or butternut), fresh ginger, onion, garlic, and olive oil.

Simple preparation:

• Sauté the chopped onion and garlic in olive oil until golden. Add a small piece of grated ginger.
• Add the peeled and cubed pumpkin. Cover with hot water and cook until the pieces are very soft.
• Blend everything in a blender or with an immersion blender until you get a smooth cream. Adjust the salt and serve hot.

Useful tip: Add a drizzle of coconut milk at the end to give even more creaminess and a mild touch to the dish.

Sautéed kale with chickpeas and carrots

Ingredients: kale, carrot, cooked chickpeas, garlic, and olive oil.

Simple preparation:

• Sauté the garlic in olive oil, add the grated carrot, and stir for a few minutes.
• Add the kale cut into thin strips and mix quickly until it begins to wilt.
• Incorporate the cooked chickpeas, season with salt, black pepper, and finish with a touch of herbs of your choice.

Useful tip: If you choose to cook the chickpeas at home, use a little of the cooking water to make the sauté more moist and flavorful.

Warm arracacha salad with spinach

Ingredients: arracacha (Peruvian parsnip), spinach leaves, garlic, olive oil, and lemon.

Simple preparation:

• Cut the arracacha into slices or cubes, season with olive oil, salt, and rosemary, and roast in the oven until golden and soft.
• In a skillet, quickly sauté the garlic in olive oil and add the spinach leaves just until they wilt.
• Mix the roasted arracacha with the warm spinach, drizzle with a few drops of lemon, and serve immediately.

Useful tip: Sprinkle toasted sunflower or pumpkin seeds on top to add texture to the dish.

Broccoli frittata with Minas cheese

Ingredients: eggs, steamed broccoli, cubed fresh Minas cheese, onion, and olive oil.

Simple preparation:

• In a bowl, beat the eggs with a pinch of salt and pepper.
• In an oven-safe (or non-stick) skillet, sauté the onion in olive oil and add the already cooked broccoli florets.
• Pour the beaten eggs over the top, distribute the cheese cubes, and cook over low heat until the edges set. Finish in the oven to brown the top.

Useful tip: This recipe is excellent for using up leftover cooked vegetables already in the fridge.

Creamy beetroot brown rice

Ingredients: cooked brown rice, grated beetroot, onion, garlic, and olive oil.

Simple preparation:

• Sauté the onion and garlic in olive oil over medium heat. Add the grated beetroot and stir well.
• Incorporate the already cooked brown rice into the pan, mixing so it absorbs the color and flavor of the beetroot.
• Add a little hot water or homemade vegetable broth gradually, stirring constantly, until you reach a creamy and moist consistency.

Useful tip: Finish with chopped parsley and a drizzle of extra virgin olive oil just before serving to enhance the aromas.