Creativity often eludes me when it comes to weekday lunches. What can I take to work that’s quick to pack, healthy, fills me up and is tasty?
It’s hard to find something that fits the criteria that’s not filled with preservatives, salt, etc., which made me wonder:
If you have any suggestions, let me know!
One idea I came up with is soup. This weekend I made soup to take with me for lunch all week.
This carrot soup recipe is delicious and you get one of your servings of veggies for the day!
Spiced Carrot Soup:
- 1/2 an onion
- 1 clove garlic
- 2 tablespoons olive oil
- 4 large carrots
- 1 large potato
- 3 cups chicken stock
- 1 teaspoon ground ginger
- 1/4 cup heavy cream (optional)
- salt and pepper to taste
Chop the onion and mince the garlic. Place them in a dutch oven with the olive oil over low heat. Cook for about 5 minutes, until the onion is translucent.
Peel and dice the potatoes and carrots. Add them to the dutch oven, along with the chicken stock and the ginger.
Simmer for about 30 minutes until the vegetables are soft. Then, transfer the soup to a food processor or blender. Puree until the soup is smooth. (Depending on the size of your food processor/blender, you might have to puree the soup in two batches.)
If you wish, add 1/4 cup of heavy cream and salt and pepper to taste.