There it is again April in May, you just never have the right robe with you, sometimes it’s raining then sun again and everyone has a cold again.
At lunchtime you would need a fine warm soup with healthy ingredients. However, you cannot buy soup at every corner and with the instant soup from the supermarket – except that they are made quickly and are warm – you do not do anything good for your body.

The solution: homemade „fresh instant soup“ in the glas. At work you only need to pour hot water over it – done!
A quick look in the internet and already found something: we were inspired by „instant soup“ variations of the Youtuberin Sara Lynn Cauchon „The Domestic Geek“ and pimped everything with spermidine-rich ingredients. You can also make the soup in advance for the week and store in the fridge.

Spermidine-rich are actually all ingredients, except meat and fish; the glass noodles are made from mung beans, but it have not been evaluated yet, how much spermidine they contain.

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Ingredients

Curry soup (about 750 ml glass)

• 2 tsp Curry paste
• 1 tsp grated ginger
• ½ tsp grated lemon peel (alternatively 1 tbsp chopped lemongrass)
• ½ tsp organic vegetable stock powder
• Salt + Pepper
• 40 g of whole grain Bulgur + Quinoa (or Wild Rice, Whole Grain Noodle, ect)
• ½ chicken breast
  • either  take leftover chicken or prepare one seasoned with 1 tsp mustard, 1 tsp honey, ½ tsp Ras El Hanout, salt + pepper and fry in a pan, deglaze with ½ lemon juice)
• broccoli
  • if you do not use meat, fry the broccoli in the same way we described for the chicken breast above. Alternatively cook it together with the peas.
• peas (shortly cooked)
• 1 carrot raw (grated)
• 1 handful of herbs (for example, parsley, lovage, cilantro)
• 1 handful of chopped spring onion

Coconut curry (about 750 ml glass)• 2 tsp Curry paste

• 2 tsp peanut butter
• 1 tsp grated ginger
• ½ tsp grated lemon peel (alternatively 1 tbsp chopped lemongrass)
• ½ tsp organic vegetable stock powder
• 2 tsp of coconut milk
• Salt + Pepper
• 1 bunch of glass noodle
• 1/3 smoked tofu
• 1 piece of smoked salmon
• 1 handful of spinach leaves
• 1-2 mushrooms
• 1 handful of herbs (for example, parsley, lovage, cilantro)
• 1 handful of chopped spring onion
• juice of ½ lemon

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Preparation

Curry soup (about 750 ml glass)

Add curry paste, finely grated ginger, salt + pepper, grated lemon zest (or finely chopped lemongrass) and vegetable stock to the glass. Then boiled whole-wheat bulgur + quinoa, the chicken meat or broccoli (to keep it vegetarian/ vegan) in mouth-friendly pieces (+ the gravy from the pan!), 1 grated carrot and shortly cooked peas. Chop the parsley, lovage and cilantro as well as green onion and make the glass full.

Coconut curry (about 750 ml glass)

Add curry paste, peanut butter, finely grated ginger, salt + pepper, grated lemon zest (or finely chopped lemongrass), vegetable stock powder and coconut milk to the glass. Mix everything well. Then layer glass noodles (softened according to instructions), smoked tofu in cubes, smoked salmon torn into pieces and spinach leaves, as well as a champignon sliced ​​into fine slices. Chop the parsley, lovage and cilantro as well as green onion and make the glass full. Put ¼ lemon on top (which you can then press on it before eating).

Close with the lid and put it in the fridge. The next morning take it along to work. You do not put it in a fridge till lunch. In case you keep it in the fridge you should take it out at least 30 minutes before eating (as it would be too cold). Boil water in the kettle and fill the gals with it. Cover it with the lid, let it stand for 1 minute and shake until everything has dissolved well. Now it should have the perfect temperature. If you have forgotten to take it out and use it directly from the fridge, it probably takes 1-2 minutes in the microwave (without the lid ;-)).