When it’s dark outside and your energy is low, it’s tempting to skip dinner or grab something quick on the way home. But eating well this winter doesn’t have to be hard—or expensive.
Here you’ll find tips on how to cook seasonal, climate-smart meals, prep long-lasting leftovers, and make a simple creamy root vegetable soup with lentils.
How to cook cheap winter meals with seasonal ingredients
Carrots, parsnips, beets, potatoes, and cabbage are cheap, nutritious, and climate-friendly. Roast them, make soup, or toss them into a stew.
Tip: Roast a big batch of root vegetables in the oven and use them as a base for several meals.
Meal prep that lasts – perfect for student life
Cooking in bulk saves both time and money. Choose meals that keep for a few days—like lentil lasagna, chili sin carne, or a creamy pasta bake.
Freeze a few portions so you always have something ready when your energy’s low.
Plan your meals and cut down on food waste
Start by checking what you already have at home before buying more. Combine pantry staples, frozen veggies, and a can of tomatoes into something surprisingly tasty.
Challenge: Try making three meals without buying anything new.
Cook together – smart, social, and affordable
Invite a friend over and cook together. You can split the ingredients, the dishes, and the laughs—and both leave with ready-to-go meals.
It’s cheaper, more fun, and often tastier than cooking solo.
Recipe: Creamy Vegetarian Root Veggie Soup with Lentils
The perfect winter dish—simple, cheap, filling, and easy to tweak.
Ingredienser (serves 4):
- 3 carrots
- 2 parsnips
- 2 potatoes
- 1 yellow onion
- 2 garlic cloves
- ½ cup red lentils
- 3 cups water
- 1 vegetable bouillon cube
- ½ cup oat cream (or another plant-based cream)
- 1 tbsp canola oil
- Salt, pepper, paprika, and optional chili
- A splash of lemon juice or vinegar
Instructions:
Peel and dice all the veggies.
Sauté in oil in a large pot until the onion softens.
Add lentils, water, and bouillon. Simmer for 15–20 minutes.
Blend until smooth, stir in the cream, and season to taste.
Serve with bread or top with seeds.
Tip: Freezes well and makes a great lunchbox meal.
Eating well this winter doesn’t have to cost much—not in money, time, or energy. With simple recipes, seasonal ingredients, and a bit of planning, you can eat better and feel better, even during the darkest months.
