It’s Frickin Soup Season

As soon as people start ordering Pumpkin Spice Lattes, it’s the sign that one of the best times of the year is upon us: SOUP SEASON.

Soup is often a lunchtime grab and go meal, and the soups in question are usually sub par, salty, mass produced messes. Take some time on a Sunday to batch cook a bunch of soups, whack em in your freezer, and enjoy the fruits of your minimal labour for weeks.

I love making soup because though I work from home, I hate stopping to cook for lunch. I can whack some soup in the microwave and make it fancy with a garnish, and feel good about my lunch choice.

The best way to cook soup is to cook more than one soup. I use an Instant Pot for making soup, which really decreases the amount of time from start to finish, and allows you the ability to make 2-3 soups in one batch cooking session, giving you weeks and weeks of meals.

Get up early, prep your ingredients, and just chug away at throwing your soups together, portioning them off in easy-to-reheat sizes.  The next time you’re pressed for time or sick, you’ll be thanking past self for being so smart.

Here are some soup recipes you can try the next time you feel like batch cooking:

French Onion Soup


Butternut Squash and Thai Red Curry Soup



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