Hot lunch ideas....

[notmez]

I had a soup-a-thon yesterday, and ended up with 15 portions,

You'll have to share what flavours you made when you get a chance. My current go to is broccoli and peas with lots of mint.

 

[Leadinglights]

I'll chip in with a few of my favourites.
Butternut squash and red pepper. courgette and brie, broccoli and stilton. leek, pea and celery.

 

[notmez]

I'll chip in with a few of my favourites.
Butternut squash and red pepper. courgette and brie, broccoli and stilton. leek, pea and celery.

Soups...

1. Roasted red peppers and tomatoes.
2. Roasted red peppers and tomatoes with red lentils.
3. Broccoli and peas with mint.
4. Vegetarian french onion soup with crusty white bread and silly amounts of melted cheese.
5. Leek and potato but less of that recently.
6. Homemade minestrone minus the pasta.

 

[Felinia]

You'll have to share what flavours you made when you get a chance. My current go to is broccoli and peas with lots of mint.

Curried squash, red pepper, sweet potato and light coconut milk: Yellow vegetable (celery, yellow pepper, onion, sweetcorn, butterbean, sage): Minestrone (carrot, swede, celery, squash, sweet potato, cabbage, leek, green beans, mushrooms, tomato, haricot beans, Italian seasoning): Mushroom and leek with dry sherry and Worcester sauce: Carrot, red pepper and tomato.
I have posted some of the recipes recently, but it's a bit hit and miss - I just chuck in what I have lurking. This week it was left over cabbage and mushrooms past their best. The beans I use depends on what I have in the cupboard - I have also used cannelloni beans or borlotti beans for their fibre.

 

[Leadinglights]

Curried squash, red pepper, sweet potato and light coconut milk: Yellow vegetable (celery, yellow pepper, onion, sweetcorn, butterbean, sage): Minestrone (carrot, swede, celery, squash, sweet potato, cabbage, leek, green beans, mushrooms, tomato, haricot beans, Italian seasoning): Mushroom and leek with dry sherry and Worcester sauce: Carrot, red pepper and tomato.
I have posted some of the recipes recently, but it's a bit hit and miss - I just chuck in what I have lurking. This week it was left over cabbage and mushrooms past their best. The beans I use depends on what I have in the cupboard - I have also used cannelloni beans or borlotti beans for their fibre.

All super suggestions, I tend not to mix 'green' veg and 'red' veg and I can see you tend to do the same.
My mushroom soup always looks 'curdled' so doesn't look too good but tastes good. I have even used wild collected shaggy inkcaps when I have found them.