This carrot vegetable soup looks completely awesome, right?
|(Excuse the cheesy cutting board - it's in the kitchen at the office.)|
It looks fresh, bright, hearty and delicious. And it is! It also takes absolutely zero work.
This is how you make it:
Imagine soups are my go-to lunch. You can't beat this for taste, nutrition, or cost. One box of soup and one bag of steamed vegetables will last me for three lunches -- for an approximate cost of $2.50 per serving, which is cheaper than a can of soup, and tastes so much fresher. They're also low in calories, and even adding a sprinkle of fresh ground pepper & sea salt, it's lower in sodium than most canned soups.
It's quick to make (the first day takes the longest, when you have to steam the veggies, but the next two days you just toss the leftover veggies into the soup before reheating). Plus, you can have endless variations. Today's soup was creamy carrot almond with asparagus, corn, and baby carrots. Yesterday's was creamy broccoli with peas. When I need something a little more filling, I'll just enjoy the whole bag of steamed veggies with my soup, or toss in some leftover grains - rice, bulgur, quinoa, whatever is on hand.