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How Strong Roots can help you create quick, nutritious family meals
Start the new season right with this flavour-packed range of plant-based frozen food, made from the best quality ingredients
As we head into autumn, your life is probably already getting busier again as your usual routine resumes after the summer. But as your days start to fill up, it can become increasingly difficult to find time between work, errands and school runs to cook healthy family meals from scratch.
Fortunately, Strong Roots is always on-hand to make your mealtimes easier, speedier and more enjoyable with its delicious plant-based freezer favourites. And thanks to the brand’s dedication to bringing real food to your dinner table, you can rest assured each product is also low in saturated fat and contains no artificial colours or flavourings.
So, whether you enjoy the Cauliflower Hash Browns with poached eggs for breakfast, or the Crispy Skinny Fries with a veggie burger for dinner, there are options for every meal of the day – and they’re all designed to slot seamlessly into your busy schedule.
A midweek staple
As the nights draw in and the weather gets colder, you’ll naturally start to crave more cosy, comforting dishes, such as this rich tomato soup. Served with a couple of crispy Cauliflower Hash Browns for dunking, it’s the perfect way to introduce Strong Roots into your weekly meal rotation this autumn.
Tomato soup with Cauliflower Hash Browns
SERVES 2 PREP 20 mins COOK 40 mins EASY
2 tbsp olive oil
4 Strong Roots Cauliflower Hash Browns
½ onion, sliced
3 garlic cloves, minced
2 x 400g cans plum tomatoes
375ml low-sodium chicken stock or water
double cream, to serve
basil leaves, to serve
1 Heat the olive oil in a large pan over a medium heat. Add the onion and fry for 2-4 mins until translucent, then add the garlic, plum tomatoes and stock or water, and season with salt and freshly ground black pepper. Bring to a simmer and cook uncovered for 30-40 mins, stirring occasionally.
2 Meanwhile, heat the oven to 200C/fan 180C/gas 6 and place the hash browns on a baking sheet. Cook for 15-17 mins, flipping once halfway through.
3 Once the soup is ready, use an immersion blender to blend until smooth (you can also do this in batches using a regular blender). Taste and adjust the seasoning if needed, then spoon into two bowls and top each with a drizzle of double cream, a few basil leaves and an extra sprinkling of black pepper. Serve with the hash browns on the side.
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