Let’s talk packing lunches, meal planning and feeding a family today. To be honest, I really never imagined that being a mother is basically a constant struggle of feeding the kids ( with healthy and balanced diet) of packing these dreaded a lunches that they’ll eat and not wasting the fresh produce.

See, here’s the typical pattern- every week I’d buy lots of veggies, thinking that this week I’ll finally cook better. Every week I’d struggle with lunches for my kids and my hubby, and then every week I’d end up throwing away some of those forgotten veggies I bought in the first place.

But I’m happy to let you know that with the seasons change I finally found my solution!

Meal planning that involves at least one or two batch cooked soups a week! Since soups are a great way to eat more veggies ( and sometimes hide them too), they conserve well, and they make for a perfect, healthy and satisfying lunch option!

This post was brought to you by Rubbermaid, all opinions remain my own.

Now, I must admit that I used to be scared of packing a soup for lunch- mostly because of the fear of it leaking. But since I got to try the new Rubbermaid Brilliance Food Storage Containers I’m more than confident that nothing will leak! Plus they are both microwave and dishwasher safe! Not to mention that they are BPA-free, and built with an airtight leak-proof seal and secure latches.

Also, thanks to the crystal-clear lids and bases it’s easy to see what’s inside while storing in the fridge, and they are big enough to put a whole batch of soup for a week inside. They are also stain- and odor-resistant, and they have built-in vents allowing the steam to escape – tand that means I can microwave my soup without removing the lid!

So if you’d like to start cooking more soups too, here’s a recipe for my super filling Green Monster soup – aka Creamy Quinoa And Leek soup ( that conveniently hides veggies inside so kids won’t whine). It’s comforting, and feeling and super healthy- perfect for lunch!

Green Monster soup – aka Creamy Quinoa And Leek soup

1 liter chicken broth
2 large leeks
1 large potato
2 shallots
1 cup cooked brown quinoa
1 cup green peas
1/4 cup cooking cream

Cut shallots leek and potato into small pieces. Cook with shallots on a spoon of olive oil until it becomes translucent and fragrant. Add salt 7 pepper and chicken broth. Add potato in small cubes and cook until everything is soft. Add quinoa and then using a hand mixer blend it all together. Add green peas and cream, cook 2 more minutes and let it cool. You can store it in the fridge for up to 5 days!