This week is the week from hell for me at work. Friday’s our deadline, and I foresee 14-hour days ahead of me until then.
I didn’t have time for breakfast today, so around 10:30, my stomach started rumbling at me. I rummaged around the kitchen for a bit, then remembered that I wanted to make my own lunch today. Something that could come together in minutes, refrigerated well, and could even freeze well. I’ve had some freeze-dried vegetables and textured soy protein in my cabinet for a few weeks now, in addition to some bouillon granules, so soup seemed like the logical option. It also gave me a great opportunity to get rid of some quinoa.
The servings for this are massive – 2 cups, at less than 200 calories! Hopefully this will keep me full and moving full steam ahead until dinner.
Lemony Vegan Vegetable Soup (to feed a small, hungry army!)
Filling vegan soup that serves six very hungry soldiers. Great on a cool winter's day!