Jar soup obsessed
Jar food is life. Meal prep ramen, miso soup or anything that fits in a jar. Throw in fresh veggies, noodles, a stock cube and whatever’s in your fridge. Prep at night so it's ready for lunch. When it's time to eat, add hot water!
Location: Kitchen
Time of day: Afternoon
Duration: 30 minutes, once a week
Make lunch to go.
How to stay lunch-ready the whole week
Preparing your lunches for the week in advance gives you more time to reach your goals and one less thing to think about. Lowkey effort for a highkey lunch. Batch preparing makes your everyday run both smoother and healthier since you'll eat something homemade instead of grabbing fast food on the go. Save money by preparing your soup at home, and save resources by using reusable glass containers.
- Prepare your countertop with all three jars for the upcoming week. Wash and prep your vegetables as needed.
- Cut the vegetables on the cutting board with knives. Use the preparation bowls to sort them, also for any leftover organic food waste.
- Add flavors, pastes, stock and seasoning with a measuring cup. Then add noodles and close the jars.
- Store the jars in the fridge so they are ready to go when you need them.
- When you feel hungry, simply add hot water and wait a few minutes – instant noodle soup!
Cut, portion and mix however you please
One of the perks of homemade soup is that you get to decide what goes in. Choose your favorite vegetables, cut them using a set of knives and then carefully measure the right portions for each of the jars. Depending on the ingredient, you can use either measuring spoons or preparation bowls.
That metal click when tomorrow’s lunch is sealed… sooo satisfying."
Leah@leedeleels_ on Instagram
