Souptacular

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Jenni is one of the main staff at Souptacular. You can often see her on Saturdays at the Souptacular stall at the Strathcona Market. She has a great idea for using a whole crock pot of Souptacular soup to serve an individual healthy, convenient, and interesting lunches for a whole week. We think you’ll love her suggestions!

As a person who gets bored easily, I wanted to find a way to eat Souptacular every day for my lunch and to keep it from becoming boring. I started out by making Peas and Barley soup using homemade chicken stock and adding 1 cup each diced carrot, onion and celery root. When it was made I divided the soup into 7 microwave safe containers ready for my busy week. Each day I could pull one out for lunch, and before heating, I could add an extra ingredient which would change it into a new lunch every day.
Here’s how my week went…..

Monday:

• add half a cup of corn (fresh or frozen)

Tuesday:

• add half a cup of diced cooked chicken

Wednesday:

• top with grated cheese (I prefer smoked cheddar or Gouda with cumin but anything goes)

Thursday:

• add half a cup of mushrooms fried in garlic

Friday:

• add caramelized red onions

Saturday:

• add half a cup of diced farmers sausage

Sunday:

• add quarter cup of salsa

This is also a great way of using up leftovers from suppers made during the week. I would love to get some more ideas and am hoping to challenge all my fellow Souptacular fans to come up with new and interesting ways to change up your soups.

Thank you Jenni! This is a great way to keep lunches fresh, especially if you are using a whole pot of Souptacular to serve one or two people through a few days.

Do you have ideas to incorporate Souptacular into your busy, healthy lifestyle? Drop us a line telling us about it!