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Rainbow chard is a colourful winner, the leaves will cook faster than the stems so slice and cook the stems for or a few minutes before adding the leaves.
Pumpkins make beautiful hearty soups, if you roast your pumpkin skin on you'll get a nuttier flavour. Sauté an onion with some basil and garlic. Then add your pumpkin, some tomato paste and cook in vegetable stock until the pumpkin is soft, then blitz, da-dah sweet pumpkin soup!Our servings are quartered resulting in roughly 1KG servings.
Lovely, fresh, crunchy carrots.
Ah, boiled, roasted, mashed and so on - potatoes are a staple veggie in a lot of homes. You can also use them to thicken soups and stews.
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