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Bioshop Noosa helps celebrates winter with healthy organic soups, casseroles and winter salads.
Root vegies cook up beautifully in winter soups. Don’t forget beets, which get their rich red color from betalains, compounds that protect your heart. Other root vegetables like sweet potatoes and carrots can provide three to five times your daily requirement of vitamin A in a single serving. Winter greens like kale and spinach are packed with nutrition.
Try their delicious recipe for organic leek, potato and kale soup.

Ingredients
1 onion, chopped.
1 tbsp olive oil.
2 garlic cloves, crushed.
500g leeks, sliced.
500g potatoes, cubed.
1.2 litres hot vegetable stock.
Handful thyme leaves.
100g curly kale, sliced, then chopped into small pieces.
2 tbsp soured cream (optional).

Method
Heat the oil, add the onion, garlic and leeks and cook for five minutes until just softened. Add the potatoes and pour in the stock. Bring to the boil, reduce the heat and cover. Simmer for 15-20 minutes until the potatoes are cooked through. Remove from the heat and stir in the thyme. Using a blender or stick blender, thoroughly process until smooth. Return the soup to the pan and stir in the chopped kale. Bring back to the boil, then simmer for a further five minutes. Season to taste.

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