Everybody knows the best trick for getting something done, is, well, to simply get it done.

Works 99.9% of the time.

The thing is- many times getting off the couch -and starting to cook from scratch-is a 99.9% no-go.

I mean- that’s how I felt before -now I’m retired+an introvert+I love eating + planning my meals carefully. I also love cooking -especially from scratch- because it’s tastier, healthier- and costs much less. you’d think I was some celebrity’s coach or something the way I fuss over every meal I eat.

But I realize not everyone is retired, and meal planning is the best tool there is for maintaining a reasonable enough healthy eating habit- otherwise- life gets in the way.

Now- today’s insight is this- you go about washing veggies for a family heirloom vegetable soup? great idea- research shows that people who eat vegetable soup in wintertime are 98.4% happier than the ones that don’t.

Can you batch cook vegetable soup?

Yes, and no-veggie soup can keep in your fridge for up to 3 days in my opinion- after that the veggies go all soggy and tired.

So?

So- I present to you 3 options to get double on your veggie soup- which saves you time, effort, environmental issues concerning the waste, and, naturally- $$$$.

#1: freeze the broth alone. why? because the broth holds great nutritional value, can be used in multiple ways in the near future, keeps great in the freezer, and can be used to quiet hunger if you practice intermittent fasting.

#2. Make lentil soup right now using the leftover veggie soup as a legit base for the lentils to cook, that is while you are still in the first 3 days after veggie soup making.

#3. freeze half of your peeled veggies -before cooking. I mean- don’t make a double batch- prepare the carrots, celery, pumpkin- wash and pre-cut- then freeze it.

No- potatoes react poorly to freezing- they can’t join in- and onions can freeze but do have a strong smell- and take really nothing to peel, so leave those 2 for the actual cooking next time.

What’s the point of all this?

Well. it’s mainly psychological I think.

I think the mere knowledge that you have a container in your freezer that enables you to make veggie soup in 3 minutes is relaxing (not including cooking time, naturally- but you can read a book while the soup is cooking on the stove unless you feel like babysitting soup is your mission in life).

Plus it might encourage you to go on and make more soups in wintertime.

Plus it uses all the celery sticks and carrots right away and keeps them from wilting in your fridge.

Oh- and please add parsley to your soup- a lot of it. makes a big difference.

Enjoy- the cooliflower.

Published by wiseassvegan

an organized full time working vegan -with plenty of ideas on getting everything done in the most simple and efficient way possible.

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