autumn/winter recipes
As the seasons shift, our bodies naturally crave warmth, comfort, and nourishment. These simple, wholesome recipes are designed to support you through the colder months - think creamy soups, spiced breakfasts, and hearty bowls that feed both body and soul. Each one is easy to prepare, made with seasonal ingredients, and perfect for cosy evenings or slow weekend mornings
Apple Spiced Overnight Oats
A cosy, autumnal twist on a breakfast classic - filled with warming spices, soft apple, and a creamy texture that’s ready when you wake up.
Ingredients (serves 1–2):
½ cup rolled oats
½ cup milk of choice (almond, oat, or dairy)
¼ cup Greek yoghurt or coconut yoghurt
½ apple, grated
½ tsp cinnamon
¼ tsp mixed spice
1 tsp maple syrup or honey
1 tbsp chia seeds (optional, for extra texture & fibre)
Pinch of salt
Toppings (optional):
Warm sautéed apples or stewed apple compote
Crushed walnuts or pecans
A drizzle of almond butter or extra maple syrup
Method:
In a jar or bowl, combine oats, milk, yoghurt, grated apple, chia seeds, cinnamon, and a pinch of salt.
Stir well, cover, and refrigerate overnight (or at least 4 hours).
In the morning, give it a good stir. Add a splash of extra milk if you prefer a looser texture.
Top with warm spiced apples, nuts, and a drizzle of nut butter or maple syrup.
Well by Rachael tip:
Warm the oats gently before serving and top with sautéed apples cooked in a little butter, cinnamon, and honey for the ultimate autumn comfort breakfast.
Carrot, Ginger & Turmeric Soup
Bright, anti-inflammatory, and perfect for a weekday lunch.
Ingredients:
1 tbsp olive oil
1 onion, chopped
4 large carrots, chopped
1 tbsp fresh ginger, grated
½ tsp ground turmeric
500ml vegetable or chicken stock
Juice of ½ lemon
Salt & pepper to taste
Method:
Sauté onion in olive oil for 3–4 minutes until soft.
Add carrots, ginger, and turmeric; cook for another 5 minutes.
Pour in stock, simmer for 20 minutes until carrots are soft.
Blend until smooth, add lemon juice, and season. Serve with a drizzle of olive oil and black pepper.
Leek & Potato Soup
A timeless classic for crisp days - creamy, comforting, and nourishing.
Ingredients (serves 2–3):
1 tbsp olive oil or butter
2 large leeks, trimmed and sliced
2 medium potatoes, peeled and diced
1 onion, chopped
2 garlic cloves, minced
600ml vegetable stock (or chicken stock)
Salt & black pepper to taste
Method:
Heat olive oil or butter in a large pan over medium heat. Add the onion and leeks and cook for 5–7 minutes, until soft and fragrant.
Add the potatoes and garlic, stir to coat, and cook for another 2 minutes.
Pour in the stock, bring to a simmer, and cook for 15–20 minutes until the potatoes are tender.
Blend the soup until smooth using a hand blender (or leave slightly chunky if you prefer texture).
Well by Rachael tip:
Serve alongside a slice of toasted sourdough.
Lentil Bolognese
A comforting, protein-packed twist on the Italian classic - rich in flavour, fibre, and warmth.
Ingredients (serves 2–3):
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, diced
1 celery stalk, diced
1 tsp dried oregano
1 tsp dried basil (or a few fresh leaves)
1 tbsp tomato purée
1 tin chopped tomatoes (400 g)
150 g cooked brown or green lentils (or 1 tin, drained)
150 ml vegetable stock
Salt & black pepper to taste
Optional: a sprinkle of nutritional yeast or grated Parmesan to serve
Method:
Heat the olive oil in a large pan. Add onion, garlic, carrot, and celery, and sauté for 5–7 minutes until softened and fragrant.
Stir in the oregano, basil, and tomato purée; cook for another minute.
Add the chopped tomatoes, lentils, and stock. Bring to a simmer and cook gently for 20–25 minutes, until thickened and rich.
Serve over pasta, courgetti, or roasted spaghetti squash. Top with fresh basil and a little Parmesan or nutritional yeast.
Well by Rachael tip:
This sauce freezes beautifully - make a big batch for easy midweek meals. Try serving it over whole-wheat pasta for extra nourishment.