Introduction
Soups are the unsung heroes of easy lunch prep—they're simple to batch cook, light on cleanup, blend in leftovers brilliantly, and travel well in a thermos. Perfect for the UK kitchen and powered by Deer & Oak cookware, these recipes transform humble ingredients into satisfying workday meals that keep you full without weighing you down.
Why Soup Works for Lunch
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Batch friendly and budget smart—veggie, lentil, bean or leftover-based blends offer nutrition and volume without fuss.
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Travelling well—thermos containers keep soups hot and flavours intact.
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Highly customizable—use seasonal UK produce, leftovers, pulses for flexibility.
Soup Recipes Ideal for Weekday Lunches
1. Leek & Potato Soup
Ingredients (serves 4):
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3 leeks, sliced
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2 potatoes, diced
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1 onion, chopped
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500 ml vegetable or chicken stock
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150 ml milk or cream (optional)
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Salt, pepper, knob of butter or olive oil
Instructions:
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Sauté leeks, onions, potatoes in butter or oil until soft.
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Pour in stock, simmer 15–20 mins until veg are tender.
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Blend until smooth; stir in milk/cream to lighten. Season and serve or pack.
Why it works: Silky, filling, uses cheap pantry staples and UK seasonable veggies.
2. Tomato, Lentil & Chickpea Soup
Ingredients (serves 4):
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1 tin chopped tomatoes
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1 tin chickpeas, drained
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100 g dried red lentils
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1 onion, carrot, celery, chopped
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800 ml stock
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Spices: cumin, smoked paprika, salt, pepper
Instructions:
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Sweat onion, carrot, celery in pan.
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Add spices, then tomatoes, lentils, chickpeas, stock. Simmer ~20 min.
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Stir occasionally, season to taste.
Why it works: Protein-rich, fibre packed, reheats well and full of depth).
3. Broccoli & Stilton Soup
Ingredients (serves 4):
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400 g broccoli florets (fresh or frozen)
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1 potato or onion, chopped
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600 ml stock
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50 g crumbled Stilton or blue cheese
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Salt, pepper, splash of cream or milk
Instructions:
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Cook chopped veg in stock until soft.
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Add broccoli and cook ~5–10 more mins.
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Blend until smooth, stir in cheese and cream. Heat through.
Why it works: Classic Savoury British flavour, creamy texture and comforting lunch option.
4. Leftover Vegetable Minestrone
Ingredients (serves 4):
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Leftover veg like carrots, peppers, courgette
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1 tin kidney beans or cannellini beans
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100 g pasta or barley
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800 ml stock
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Mixed herbs, garlic, onion
Instructions:
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Sauté aromatics and leftover veg.
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Add beans, pasta/barley and stock, simmer until grains are tender.
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Season and serve hot or chilled.
Why it works: Flexible, waste-busting and full of texture and vitamin-rich components.
Pro Tips for Soup Prepping
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Make large batches and freeze in portioned containers—perfect for busy weeks.
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Invest in a good thermos to keep soup hot and leak-free at lunch.
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Blend texture as desired: smooth for pompidou flopped or chunky for comfort.
FAQs
Q: Which soups are best for packing to work or school?
A: Creamy leek & potato, tomato-lentil-chickpea, broccoli & Stilton, or leftover minestrone—nutritious and thermos-friendly.
Q: How long do homemade soups last in the fridge?
A: Most homemade soups last 3 to 4 days refrigerated. Freeze portions to extend up to 3 months.
Q: Can soups be made from leftover vegetables?
A: Absolutely—use leftover roasted or steamed veggies to create hearty minestrone, squash, or mixed vegetable soup.
Q: Are these soup recipes healthy and balanced?
A: Yes—featuring vegetables, legumes, whole grains, and lean dairy or cheese for protein and fibre.
Conclusion
Soup simplifies meal prep, supports UK favourites, and offers excellent nutrition and comfort in one bowl. Use recipes like leek & potato, lentil-tomato, broccoli & Stilton, and minestrone to build variety while using leftovers smartly. With Deer & Oak cookware and thermoses, you keep prep easy and lunches delicious.
You can purchase Deer & Oak kitchenware through our website at deerandoak.co.uk or through TikTok Shop and Amazon UK at amazon.co.uk