Back to School: Hot Lunches for Cool Kids Lunch Kits

One of the nicest things about lunch time at school was opening my thermos on a cold day to see which of my favorite soups was waiting for me, all toasty warm and inviting, ready to be poured into the cup and slowly savored. The soup was especially welcome on a chilly day, and seemed to help keep even the worst weather at bay.

I could always tell by the kind of sandwich, which soup had been prepared, as my mother had very definite ideas about what foods went together. If the sandwich was cheese, the soup was sure to be cream of tomato. If the sandwich was lunch meat of some kind, the soup would be cream of mushroom, or, sometimes, cream of celery (not a childhood favorite, but endurable). Peanut butter and jelly was deemed to go best with chicken noodle, or vegetable soup.

I was most fortunate to be a stay-at-home mom for most of my son's early school years, so he always had a hot meal on a cold day. Once he joined the exalted ranks of the senior class , he would often eat at the school cafeteria with his friends, though I suspect they ended up having fries at the mall more often than they would ever admit.

Even as a child, though, he had surprisingly sophisticated tastes, and was willing to try things as long as "the names were changed to protect the innocent" - that is, as long as he didn't know he was tasting curried chicken , but, rather, chicken stew , he was quite happy.

As long as the name of the lunch dish was orange vegetable soup , not carrot, summer squash and coriander soup , he was happy to eat it up by the bowlful, and tomato bisque , also known at our house as red soup , was always a big hit.

Here are three of our family favorites - I hope you enjoy them as much as we still do:

This soup has a lovely rich, slightly nutty flavor, and is fabulous with warm bread, or better yet, warm naan bread. Naan bread also travels well, so it's a great companion in a school lunch. Simply add a container of fresh veggies, a small wedge of cheese, and some fresh berries or fruit slices for dessert.

Ingredients:

• 4 cups (1 quart) chicken or vegetable stock
• 2 cups raw carrots, (3 - 4 large carrots) cubed or shredded
• 2 cup yellow squash or yellow zucchini, seeded and chopped
• 1/2 medium white or yellow onion, minced
• 1 Tbsp fresh parsley, chopped fine
  
• 1 1/2 tsp fresh dill, chopped fine
• 2 tsp ground coriander
• salt and pepper to taste
  

Method:

• In a large pot, simmer the vegetables in the stock
  
• Add seasonings and cook until soft
• Carefully puree hot soup in blender in two or three batches until almost smooth
• Return to pot and reheat
• Taste and adjust seasoning
• Serve hot with a drizzle of cream and parsley leaf garnish
  

This soup freezes extremely well, so you can make it ahead, freeze in small batches, and thaw as needed. You may substitute dried parsley and dill for fresh.

Ingredients:

• 4 cups (1 quart) beef or vegetable broth
• 2 cups tomatoes, seeded and chopped, OR one small can tomatoes, chopped, added with their juice
  
• 1 medium onion, chopped
• 1 small can chick peas, about 1 to 1 1/2 cups, rinsed and drained
• 2 Tbsp chopped parsley
• 1 tsp coriander
• 1 tsp oregano
• 1 tsp thyme
• 1/2 tsp dill, chopped
• 2 stalks celery, coarsely chopped
• 2 carrots, chopped
• 1/2 cup small shell macaroni, uncooked
• salt and pepper to taste
  

Method:

• In a large pot, heat broth
• Add onions, carrots and all seasonings except salt and pepper
• Simmer 'til vegetables are about half cooked
• Add the tomatoes and juice, rinsed chick peas, and celery, and simmer until vegetables are tender
• Add uncooked macaroni and cook until it is tender, about 20 minutes
• Serve hot with toasted/grilled cheese sandwiches
  

This is super on a chilly day, and goes well with almost any cold sandwich, though I do admit a preference for cheese sandwiches with this soup, which could be a hold-over from my mother.

This soup has a slightly peppery taste which can be toned down by using brown or yellow lentils instead of red, and by rinsing the canned beans well before using them.

Ingredients:

• 4 cups (1 quart) chicken or vegetable broth
• 1 large can yellow or brown lentils
• 1 small onion, minced
• 1 medium yellow potato, coarsely chopped
• 1 cup fresh pumpkin or yellow squash, cubed
• 2 large carrots, diced
• 2 stalk celery, chopped thickly
  
• 1 Tbsp chopped parsley
• 2 tsp chopped dill
• 2 tsp ground coriander
• 1 tsp cilantro leaves, chopped
• 1 small clove garlic, minced
• 1 Tbsp olive oil
• pinch salt, pepper to taste
  

Method:

• In a large skillet, heat the spices, except salt and pepper, in the cooking oil until they are warm and begin to release their fragrance
  
• Add the onion, potato, and pumpkin, squash, or carrots to the spices in the pan and stir over medium heat for a few minutes, taking care not to scorch the spices. You may need to add a touch more oil.
• Turn the vegetables into a large pot and use some of the stock to deglaze the frying pan
• Pour the deglazed pan juices into the pot
• Add the rest of the stock and simmer until the vegetables are tender-crisp
• Add the rinsed lentils and continue cooking until the vegetables are tender
• Add pinch of salt and pepper to taste
  
• Serve hot, with fresh bread or buns
  

This also freezes well for a great make-ahead lunch. Then just add a bun, or some bread and butter, along with fruit and snacks for a hearty noon-time meal.

© 2010, Elle Fredine, All rights reserved