Easy soup for lunches

[Anonymous]

I am a salad for lunch person but as it gets colder and I am still working at home, I think I would be happier with soupti get my veggie based meal. I need an easy recipe. Thinking veggies and beans for some protein. I like tomato , squash or veggie broth. Thanks.

[Anonymous]

On that I love that is easy. Take fresh tomatoes and red bell peppers (take off stems, and deseed). Roast them on a sheet pan with olive oil and spices of your choice (garlic, onion, basil and oregano work well). Toss everything into a blender and blend together, add some fresh basil. If you want thinner, you can add a little vegetable stock/broth. Reheats easily in the microwave.

Our whole family loves this one and I make a huge batch and it is gone in like 2 days.

[Anonymous]

This African curry soup is what you're looking for.

https://www.epicurious.com/recipes/food/views/african-curried-coconut-soup-with-chickpeas-352349

[Anonymous]

I rotate between lentil, black bean and minestrone. Sometimes I’ll do mushroom barley. I like eat something with beans and veggies for lunch and it’s easy to make a batch of soup at the beginning of the week and take for lunches.

The warmer half of the year I do salads with lentils, chickpeas, kale, brussel sprouts, that sort of thing.

[Anonymous]

Anonymous wrote:On that I love that is easy. Take fresh tomatoes and red bell peppers (take off stems, and deseed). Roast them on a sheet pan with olive oil and spices of your choice (garlic, onion, basil and oregano work well). Toss everything into a blender and blend together, add some fresh basil. If you want thinner, you can add a little vegetable stock/broth. Reheats easily in the microwave.

Our whole family loves this one and I make a huge batch and it is gone in like 2 days.

What if you did not roast just blended and simmered. Seems much easier.

[Anonymous]

Anonymous wrote:

Anonymous wrote:On that I love that is easy. Take fresh tomatoes and red bell peppers (take off stems, and deseed). Roast them on a sheet pan with olive oil and spices of your choice (garlic, onion, basil and oregano work well). Toss everything into a blender and blend together, add some fresh basil. If you want thinner, you can add a little vegetable stock/broth. Reheats easily in the microwave.

Our whole family loves this one and I make a huge batch and it is gone in like 2 days.

What if you did not roast just blended and simmered. Seems much easier.

You can do that, but it changes the flavor profile. It tastes a lot more like flat Raghu spaghetti sauce. The roasting caramelizes the sugars more and gives a richer flavor. Similar to a flavor of having umami vs missing it in a dish.

But, it does make it easier, we just don't like the flavor as much. But if it works for you, enjoy!