Here’s one thing you might not know about me.
I like to keep things reeeeaaaaaallll simple. This goes for pretty much every aspect of my life: work, finances, home, etc.
But it’s especially the case when it comes to cooking.
One of my goals for Prepgreen is to make plant-based cooking simple, and not too precious. This means no smoothie bowls with 20 different types of hand-harvested seeds and no rare, imported fruits show up in my recipes.
In the last couple of years, I’ve started offering meal plans designed to streamline your cooking and shopping and help you eat better.
But I thought to myself…
What if you aren’t quite ready to make several recipes a week?
So I wanted to think of a way to gently nudge you toward healthier plant-based eating, knowing full well you’ve got other things to do in life besides cooking.
The Solution – A Vegan Challenge
I hear from many of you that you want to eat better, but are short on time.
I have something you can do that’s actually REALISTIC.
What if I gave you a simple way to lean into healthy plant-based eating in an achievable way? And maybe it will even be enjoyable! 😉
It’s FREE and there’s no big investment in time. In fact, this will likely SAVE you both.
Here’s what I’m thinking…a vegan challenge. And more specifically, a vegan WEEKLY SOUP CHALLENGE!
Wanna cut to the chase?
The Weekly Soup Challenge
What if you committed to making ONE, easy plant-based, gluten-free soup per week?
I’ll email you one recipe per week for 8 weeks. You make the soup (or stew, or chili) whenever you have a chance. Enjoy it right away, or freeze it in batches for a later lunch or dinner. All you have to do is commit to making this one vegan recipe per week.
Totally doable, right?
These recipes aren’t fancy. Many take less than half an hour. But they’re tasty and crowd-pleasing. Pretty healthy, too.
All of the recipes will be plant-based, gluten-free and use readily-available ingredients found in traditional grocery stores. No weird stuff. And each recipe serves 4.
With one recipe a week, you’ll have 1 or 2 homemade lunches or dinners taken care of! You can stock your fridge or freezer or enjoy right away. Portion individually for a convenient take-with-you lunch.
The best part is that you’ll have at least one less meal per week that’s just chips and salsa. (Yes, I sometimes do that, too).
Why a Weekly Soup Challenge?
- You don’t need a whole lot of pots and pans to make a soup. (I’m really not into doing dishes).
- You can make soups in advance and they taste even better as they sit
- They’re forgiving. You can customize to your taste, heat tolerance, etc.
- They’re variable. Once you know how to make a few soups, there’s no end to the varieties you can create.
- Soups can last days in the refrigerator or months in the freezer
- Many soups can be all-in-one meals
- They’re portable. Take soups with you on the go.
- Soups are SO EASY to make vegan and delicious
Sure, making one recipe per week isn’t going to change everything. But I believe that one small habit like this will set other good things in motion in your life, and help you make other healthy food decisions.
And most importantly, making one easy recipe per week is achievable.
So here’s what we’re having in the Weekly Soup Challenge:
Week 1: Black Bean Chipotle Soup
Week 2: Thai Yellow Curry
Week 3: Tortilla Soup
Week 4: Creamy Broccoli Soup
Week 5: Hearty Quinoa Chili
Week 6: Tomato Avocado Bisque
Week 7: Minestrone Soup
Week 8: Curried Sweet Potato Soup
Commit to one recipe per week by clicking the button below.
Who the Weekly Soup Challenge is For
The Weekly Soup Challenge is for both for vegans and the veg-curious, because EVERYONE can enjoy a tasty homemade vegan meal once per week.
Maybe you’d like to order a little less takeout. Or, reheat frozen burritos fewer times per week. (No judgement, I love all that stuff).
Join the Weekly Soup Challenge
P.S. Got a friend who might be interested? Share this page with a friend and have them sign up to make the recipes along with you!