Choose a soup that keeps well
Lentil, bean, tomato and vegetable soups are ideal for cooking ahead. Store noodles, rice and crunchy toppings separately or they will become soft.
Cook in a fixed sequence
Chop everything first, cook the flavour base, add stock and let it simmer gently. While the pot bubbles away, prepare your lunch containers.
- Make four refrigerator portions for the coming days.
- Freeze one or two portions immediately.
- Carry toppings in a separate small container.
- Write down when you made the soup.
Make every day different
The same basic soup feels new with different toppings: bread and pesto on Monday, yoghurt and seeds on Tuesday, extra chickpeas on Wednesday. You save time without eating exactly the same thing every day.