Keep warm this winter with these easy recipes

On a cosy winter day, there’s nothing like a delicious soup or lasagne to warm you up from the inside. We tasked the team at IKEA to give us some of their favourite recipes and here are three that will instantly make you feel good!

Roasted Carrot Soup

INGREDIENTS

• 1 kg carrots
• 1 large yellow onion
• 4 garlic cloves, peeled
• 2 tbsp coconut oil
• 2 cups vegetable broth
• 1 tsp ground ginger
• 1 can coconut milk
• Cashews and green onions
• Salt, pepper, seasoning as preferred

1. Preheat oven to 180 degrees C.
2. Chop carrots, onion and garlic and place on a baking sheet.
3. Drizzle coconut oil on top and add seasoning of your choice. Mix well.
4. Roast for 30-40 minutes.
5. Cool the roasted vegetables and blend with 2 cups of vegetable broth and ginger until smooth.
6. Pour into a large pot and add coconut milk.
7. Bring to a simmer and adjust for taste.
8. The soup is ready!

Broccoli Shrimp Stir Fry

INGREDIENTS

• Soy sauce
• Oyster sauce
• Shelled shrimp
• Broccoli, chopped
• Vinegar
• Brown sugar
• Ginger
• 2 garlic cloves, grated
• Sesame oil
• Corn-starch

1. Whisk together soy and oyster sauce, vinegar, brown sugar, ginger, 1 tbsp of sesame oil, 1 tbsp of corn-starch and grated garlic.
2. Heat olive oil in a large skillet, and add the
3. Stir gently until it turns pink.
4. Add broccoli and stir until tender.
5. Add sauce mixture and stir for another 1-2 mins.
6. Add a garnish of your choice and serve immediately.

Baked Pesto Lasagne

INGREDIENTS

• 2 tbsp extra-virgin olive oil
• 1 yellow onion
• 1 bell pepper
• 2 garlic cloves, grated
• 250 gm Italian sausage
• 250gm lean ground beef
• ½ kg tomatoes, chopped
• 1 tbsp tomato paste
• Dried oregano
• 50ml whole milk
• 2 cups each Ricotta, Mozzarella and Parmesan
• 1 box lasagne sheets
• Fresh basil

1. Heat olive oil in a large soup pot. Add the onion, season it, and cook until fragrant.
2. Next, mix in the bell pepper, sausage, garlic and beef. Stir gently to break up the meat (about 10 minutes).
3. Add tomatoes, tomato paste, oregano, bay leaves, milk, and 1 cup of water. Cook till thickened. This is the Bolognese sauce.
4. Combine the ricotta and pesto separately.
5. Preheat the oven to 180 degrees C.
6. Grease a baking pan or roasting tin.
7. Spread ¼ the Bolognese sauce at the bottom of the dish. Top with 3-4 lasagne sheets. Spread half the cheese mixture. Repeat for three more layers, then top with cheese mix.
8. Pour leftover Bolognese sauce on top. Sprinkle any leftover cheese on top.
9. Bake for 45 mins.