Veggie Soup In A Jar With Flavour Hits

Veggie Soup in a Jar with Flavour Hits Recipe

The trick with this soup is to mix it with different flavour hits to create new flavours every day. You can change the grated veggies and greens you use in this base recipe according to seasonal availability. You can create your own army of jar soups in advance and stash them in the fridge for up to one week. You’ll need a mason jar or other heatproof jar with a lid that holds approximately 440mL.

Serves: 1

GF, VG

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Veggie Soup Flavour Hits
Veggie Soup Flavour Hits

Thai flavour hit

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Herby flavour hit

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Tikka flavour hit

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Veggie Soup in a Jar with Flavour Hits Recipe

By: Lee Holmes

Looking for an easy on-the-go lunch? This veggie soup in a jar has got you covered, with 3 delicious and nutritious flavour hits to choose from.


Servings

Prep time

Cook time

Recipe


Ingredients

  • Base
  • 1 small zucchini, spiralised or cut into thin strips using a peeler
  • ¼ cup shredded ½ large carrot, spiralised or grated
  • ½ red capsicum, chopped into wedges cabbage
  • 1 spring onion, sliced
  • 6 snow peas, roughly chopped
  • 1 cup baby English spinach leaves
  • 1 lemon or lime wedge

  • Tpo serve
  • Boiling filtered water, to fill
  • 1 tbsp wheat-free tamari
  • 1 tbsp apple-cider vinegar
  • 1 heaped tbsp of chosen flavour hit (recipes below)

Method


  • Add all the base ingredients to the mason jar and take it to work with you.
  • When lunchtime rolls around, unscrew the lid and add boiling filtered water until three-quarters full. Add the tamari and apple cider vinegar, leave to gently heat through and soften the vegetables for 10 mins, then stir gently and eat.
  • Tip: Pre-made flavour hits with developed layers of flavour will boost the taste of low-calorie fasting dishes and make them more satisfying. They also have added health benefits, not only adding nutrients to the meal but also improving nutrient absorption. Make yours according to the following recipes (each serves 4) and add to your soup base for a delicious meal.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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