Vegetable batch soup (So-Up)

Vegetable batch soup So-Up Weight-loss portion control batch soup

Vegetable batch soup (So-Up)

We call the vegetable batch soup So-Up as it make you feel so-up after eating it. 

Save money and time

We tend to have the soup every lunch time. It is full of flavour, good stuff and its filling. Because we make a huge batch of the soup it saves loads of money and time. The money is saved in cooking time, and less waste. After making the soup, the fridge is empty. Sometimes when making a soup each time you want to eat a soup, lots of food gets wasted. I don’t know about you, but veg can get lost in a fridge when you don’t use it straight away. We forget what we have bought. Sometimes when you buy the vegetables in bulk it can cost less too.

Get organised

Getting organised is a good idea. We write out the weekly menu so that we don’t forget what’s in the freezer or fridge and also the shopping list gets written throughout the week. This also saves money and time going to the shops too often.

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Ingredients for soup

Vegetable batch soup recipe (So-Up)

Ingredients

2 Tablespoons Oil

2 leeks

Half bunch celery

5 carrots

3 inch chunk of celeriac

2 courgettes

2 red peppers

Half pack of flat green beans

Head of broccoli

Passata x 2 jars

Chickpeas x 2 jars

1 tablespoon nutritional yeast

1 large teaspoon Marmite

Method

Put the oil in the 10L pot,

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Oil going into the pot

Add the chopped leeks,

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Leeks going into pot

cook on low for 5 minutes then add the other vegetables,

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Celery going into pot
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Carrots going into pot
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Celeriac going into pot
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Flat green beans going in pot
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Red bell peppers going in pot
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Broccoli going in pot
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Courgettes going in pot
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Passata going in pot
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Water going into the pot
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Nutritional yeast going in pot
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Marmite going in pot

2 jars of passata, 2 jars of chickpeas, nutritional yeast and the Marmite.

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Chickpeas going in pot
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Chickpeas in pot
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Second passata going in pot

Fill 2 passata jars with water and add that too.

Bring the pot to the boil

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Soup cooking

then simmer for 30 minutes.

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Soup cooked

Once cooked, you can add your seasonings and eat, or the soup can be left to cool completely then either stored in the fridge or freezer. We like to recycle the jars we get our chickpeas from, as it is ideal for two portions of soup.

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Soup ready for the freezer

We don’t put any seasonings in the soup before storage, as we will have a choice of which flavour profile to go for.  

So far the flavour profiles we have gone for are;

Chinese,

Japanese,

Mexican,

Italian,

Even a pasta sauce

Vegetable batch soup So-Up Weight-loss portion control batch soup
So-Up

Louise

Louise

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