Homemade Croutons

Save stale bread from going to waste with this simple crouton recipe! Enjoy them on your salads or in soups.

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Veggie Scrap Broth

Limit your waste in the kitchen! Use leftover veggie scraps to make a homemade broth instead of tossing your leftovers.

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Korean Soondubu Jjigae Inspired Soup

This comforting soup inspired by Korean Soondubu Jjigae is delicious and warming with the perfect kick.

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Instant Noodle Soup in BounceBox

Instant Noodle Soup in BounceBox Created by Sahar Elgamil, follow her on Instagram @elga.meal for more creative recipes! This Vegetarian Instant Noodle Soup made easily in your BounceBox is a MUST try! Created by Sahar Elgamil (@elga.meal) Super simple, and made all in just one container which makes cleanup a breeze. Prep your tofu and veggies, add to the bowl with seasonings and noodles, pour hot water over, let steam, and you’ve got yourself some instant soup! This recipe is tastier and healthier than your typical instant soups. Ingredients: 1/2 cup tofu Handful fresh spinach 1/3 cup shredded carrots 1-2 Tbsp green onions 1/2 tsp grated ginger 2 Tbsp soy sauce 1 tsp miso paste 1/2 tsp sesame oil 1 bundle vermicelli noodles Enough boiling water to cover ingredients Instructions: For immediate serving – Combine tofu, vegetables, base flavors, and noodles in your BounceBox Pour boiling water over ingredients until covered Close lid over BounceBox and let sit for 5 minutes, until noodles are soft Uncover, mix soup thoroughly, and enjoy! For Microwave –  Combine tofu, vegetables, base flavors, and noodles in your BounceBox Add water and take on the go, or leave dry in the fridge Once ready to eat, pour water over ingredients until covered. Put lid on, but do not push down. Microwave for 1-2 minutes, watching closely so it doesn't overflow. Additional time may be needed.  Remove and let cool, mix soup throughly, and enjoy!  

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Chicken Barley Soup

  Chicken Barley Soup There's nothing quite like a warm bowl of homemade soup, especially when it's a hearty and wholesome creation like this Chicken Barley Soup. This comforting recipe brings together a delightful combination of flavors, perfect for those looking for a nourishing warm meal. Ingredients: 1/2 cup barley, rinsed 1 tablespoon dried mint 1 1/2 pounds (700g) boneless, skinless chicken thighs 5-6 cups water with salt or chicken stock 1 onion, thinly chopped 2 potatoes, shredded 1 carrot, shredded 1/4 cup noodles (optional) 1/2 cup butternut squash, shredded (optional) Salt and pepper, to taste Instructions: In a large pot, combine the water or chicken stock and the rinsed barley. Add the dried mint and bring it to a boil. Reduce the heat to a simmer and cook for 30-40 minutes or until the barley is tender. If you're using noodles, you can add them during the last 10 minutes of cooking. While the barley is cooking, in a separate skillet, heat a small amount of oil over medium-high heat. Add the chopped onion and cook until it becomes translucent. Add the boneless, skinless chicken thighs to the skillet with the onion. Sauté the chicken until it's cooked through and no longer pink inside. Then, remove the chicken from the skillet and shred it into bite-sized pieces. Once the barley is tender, add the shredded chicken, shredded potatoes, and shredded carrot to the pot. If you're using butternut squash, add it at this stage as well. Allow the soup to simmer for an additional 10-15 minutes or until the vegetables are tender. Season the soup with salt and pepper to taste. Adjust the seasonings as needed. Serve the Chicken Barley Soup hot, garnished with a sprinkle of dried mint if desired. This hearty and wholesome Chicken Barley Soup is a comforting and nourishing meal that can be customized with or without noodles and butternut squash, depending on your preference. Enjoy!

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Vegetarian Tortellini Soup

Vegetarian Tortellini Soup Recipe 30-40 minutes. Serves 4. As the leaves turn, and the air becomes crisp, it's the perfect time to celebrate soup season! At U-Konserve, we believe in making the most of this cozy season while staying eco-conscious. That's why we've created a delicious Vegetarian Tortellini Soup recipe that's not only satisfying but also in season. We invite you to prepare this soup and store it in your U-Konserve thermos for a warm meal on the go.Ingredients: 2 tablespoons olive oil 1 small onion, finely chopped 2 cloves garlic, minced 4 cups vegetable broth 1 (14.5 oz) can diced tomatoes 1 (8 oz) can tomato sauce 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon red pepper flakes (adjust to taste) 1 cup fresh spinach, chopped 9 oz (approximately 2 cups) cheese or spinach-filled tortellini 1 (15 oz) can of white beans, drained and rinsed Salt and pepper to taste Grated Parmesan cheese (optional, for garnish) Instructions:1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes or until it becomes translucent.2. Stir in the minced garlic and cook for another 30 seconds until fragrant.3. Pour in the vegetable broth, diced tomatoes, and tomato sauce. Add the dried basil, oregano, thyme, and red pepper flakes. Stir well and bring the mixture to a simmer.4. Once the soup is simmering, add the chopped spinach and tortellini. Allow it to cook according to the tortellini package instructions or until they are tender.5. Stir in the white beans and cook for an additional 2-3 minutes until they're heated through.6. Taste the soup and season with salt and pepper as needed.7. Ladle the hot soup into your U-Konserve thermos, ensuring it's securely closed to keep the soup warm.8. When ready to enjoy, open your thermos, pour the soup into a bowl, and garnish with grated Parmesan cheese if desired.This Vegetarian Tortellini Soup is a delightful combination of flavors and textures, perfect for your thermos. By choosing eco-friendly meal storage with U-Konserve, you're not only indulging in the joys of soup season but also contributing to a more sustainable planet. Stay warm, stay green, and enjoy!

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