Do you look at your budget on a regular basis?
I don't as often as I should, but when I started working from home, I found two huge cost savings.
Starbucks beverages and eating out for lunch.
Now don't get me wrong, I still enjoy a good soy chai or a pumpkin spice latte (they're back for the Fall!) from time to time. But not driving by a Starbucks every day on my way to work has saved me quite a bit of cash.
And not eating out? Well that's easily a $50+ savings each week for me.
Jeez, I just punched that into calculator ... that's $2,600 a year!
If you're looking to save money, even taking your lunch to work a few times a week can make a big difference.
And since I know it can be a pain to get it prepared each day, I want to make it as easy as possible.
That's why I think this pureed vegetable soup recipe is perfect. You can make it in advance, and then package it individual containers that you can grab on your way out the door.
Pair with a piece of fruit and maybe some crackers or a pita slice, and you have a delicious lunch that is both filling and a healthy treat at the same time.
I got the basic recipe from that Naturally Thin book I've been talking about. (For more, read my review of Naturally Thin.) And after making a few tweaks, think this is super easy, super tasty, and super healthy.
Note to wives, girlfriends, friends, and mothers of non-veggie eating males - this is a GREAT way to get them to eat vegetables they normally wouldn't eat. I got my husband to eat zucchini, squash and onions this weekend -- three of his least favorite veggies!
So the next time you're looking to save a little extra cash each month, try taking your lunch to work. You have the perfect recipe for a healthy soup that will keep you full all the way to the bank.
Until our next meal,
Rebecca
Pureed Vegetable Soup
Ingredients:
- 1/2 Large Sweet Onion
Zucchini Soup
- Nonstick Cooking Spray
- 4 Cups Chicken or Vegetable Stock
- 3 Cups Chopped Zucchini, Asparagus, Cauliflower, whatever vegetables you prefer. You can even mix them up!
- Salt and Pepper
- Poultry Seasoning (Experiment with other seasonings too!)
- 10 Oz. Frozen Pureed Squash, Warm
- 1 Cup Plain Soymilk
Directions:
- Saute the onions in a large pot using nonstick cooking spray, until slightly soft. Add the chicken stock or broth, chopped veggies, and then salt and pepper to taste.
- Cook until veggies are soft.
- Working in two batches, transfer soup to a blender and puree until the mixture is smooth.
- Remove from the heat, and add the squash and soymilk.
- Season with more salt, pepper and poultry seasoning to taste.
Tip: I use poultry seasoning in my soup recipes because it's easy (thyme, sage, marjoram, rosemary, black pepper, and nutmeg). But try separating this recipe into smaller batches and playing with your seasonings. If you come up anything interesting that you want to share, definitely post it on the pureed vegetable recipe page!
