Well, it's back to real life after all of the eating (and drinking) of the last few weeks. I've found in the past that I'm not great at putting together lunches for work each morning, but if I make a big pot or bowl of something on Sunday, I don't mind doing some quick assembly each evening. Nor do I really mind eating the same lunch every day, as long as it is (1) tasty and (2) only for a week at a time. So, this January, I'm making it my mission to cook up a big serving delicious and healthy lunches to last me for the week.
This week's lunch: Vegetable barley soup
The temperature has dropped this week and the sky's been grey, so a big bowl of hearty soup has been the perfect lunch. Made with chicken stock, barley and loads of veges, this soup is both healthy and filling. I based it around this recipe, but reduced the amount of barley by half (I didn't need 8 portions). I forgot to add my can of tomatoes - oops - and since I find it hard to get good stock here I used my own chicken stock.
I've found the trick to transporting soup in a tupperware container is to either freeze individual portions, or to make the soup extra thick and then thin it out with a bit of water when reheating it. With this soup I chose the second option, reducing the amount of stock used but keeping the quantities of everything else the same.
You could serve it with some bread, but I find it's enough on it's own. Either way, it's an excellent lunch on a cold day and packed full of veges so it must be good for you!