With the average lunch time snack costing about £4, the daily cost of buying a sandwich and a drink soon adds up and so can the calories. In addition to this, the energy used to make, package, transport and store pre-prepared lunches mean that, although created for convenience, long term they are incredibly inconvenient to the environment.
Green up your lunch simply and cheaply by making your own
At this time of year what could be nicer than a bowl of homemade seasonal soup – a fantastically easy and healthy one to make is carrot and coriander soup.
Here’s my favourite recipe:
1 tbsp vegetable oil
1 sliced onion
1lb carrots, sliced
1 tsp ground coriander
2 pts vegetable stock
salt and pepper to season
- Heat oil in a large pan and fry the onions and carrots until soft, this takes about 3 to 4 minutes.
- Add the coriander, cook for one minute.
- Add the vegetable stock and bring to boil. Simmer until the carrots are tender.
- Blitz with a hand blender until smooth, season to taste
- When cool, serve single portions into reusable soup pouches
- Label with date and freeze
Homemade is soup-erb in so many ways, it helps you:
- Watch your purse – buying organic vegetables seasonally is cheaper, healthier and environmentally-friendly
- Watch your waist – you are in control of what ingredients goes in your food and what portion size you are served
- Watch your waste – batch-cooking, freezing and date labelling means that you won’t have any vegetables going unloved and limp in your fridge, you will just have a plentiful supply of e-convenient, healthy food at hand whenever you need it
- Reduce your energy – buying seasonally, locally, reducing your packaging, making your own, batch-cooking and freezing are all energy-efficient ways to save you money and protect the environment.