I’m not a big fan of sandwiches or salads, even though those are some of the easiest weekday lunches one can conjure up. Sandwiches get stale or soggy, and I’m not a fan of leafy greens (and again with the sogginess factor!) Having a super fast metabolism also means it’s crucial for me to pack in energy-rich kilojoules that don’t wear off in a couple of hours, leading to a mid-afternoon slump, raging hangriness, and the very high likelihood of me arriving home to devour everything sugary or salty within reach because I simply can’t wait until dinner.
A veggie-rich soup is an interesting, tasty and filling alternative if you’re looking to shake up your lunch routine. Here are a couple that are super easy to make on a Sunday night and devour throughout the week alongside some crusty bread:
Coconut lentil soup
- 1/2 onion, chopped
- 1 clove garlic, chopped
- 1 cup red lentils
- 1 can coconut milk
- 3 cups water
- 1 cube of stock
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- salt
- black pepper
- 1 heaping teaspoon coconut oil
In a pot, saute onion in the coconut oil, then add garlic and spices and cook for a few minutes. Incorporate lentils, along with the coconut milk, water and stock. Season with salt and pepper. Cover, bring to boil, then simmer for about half an hour, stirring in between. Season to taste., and top with fresh coriander if you have any on hand.
Celery bisque
- 3 tablespoons butter
- 6 stalks celery, sliced
- 1 large leek, chopped
- 1-2 large potatoes, diced
- 4 cups (or more) chicken stock
- 1/3 cup crème fraîche or sour cream
- 1/4 teaspoon cayenne pepper
- salt
- black pepper
In a pot, melt the butter then celery and leeks. Once celery is slightly softened, add potatoes and stock. Bring to the boil, then reduce heat and simmer, uncovered, until all vegetables are tender. In batches, puree the soup until smooth. Return to pot, mix in cayenne and crème fraîche or sour cream. Season to taste.
