How to cook delicious soup for a bag lunch

Okay so technically this two minutes or less video is slightly more than two minutes.
My bad.
But in my defense the recorded part is about two minutes.
Its just the credits that make it longer.
Anyhow.
In slightly more than two minutes I show you how I cook soup every weekday morning for my bag lunch. When people find out how restricted my diet is Im vegetarian and dont eat refined sugar gluten eggs or most dairy they want to know what I do eat.
And a lot of people are intrigued by the fact that I eat homemade soup every day for lunch.
So here goes... I make most of the ingredients ahead of time in other words theyre basically leftovers and assemble everything right before I leave for work. For this recipe youll need : two cups of a hearty potato-based soup one cup of cooked brown rice some cooked beans in this video Im using chick peas and navy beans some fresh ginger some dried herbs and spices and some salt Youll also need: a kettle a French coffee press a skillet or sauce pan a large liquid measuring cup and some thermoses or other food storage containers Fill your kettle with water and boil the water.
While the waters boiling peel the skin off the fresh ginger with a paring knife and grate the fresh ginger with a grater or kitchen rasp.
I love lots of ginger so I usually grate a big chunk. Put the grated ginger and the boiled water in the French coffee press and let the ginger tea steep. Meanwhile in the measuring cup put the cooked brown rice the cooked beans and the soup.
Stir everything together. I vary the seasonings from day to day but in this video Ive added half a teaspoon of dried Italian seasoning half a teaspoon of whole dried rosemary a large pinch of mustard powder and a pinch of garam masala which is Indian cooking spice mix. Add enough ginger tea to make three cups of soup.
The rice will absorb a lot of the extra liquid throughout the morning so the soup wont be too watery by the time you eat it for lunch. Oh and add a few shakes of salt.
Put the soup in a skillet which is faster or a sauce pan which takes longer and heat the soup until it starts to simmer. Put the heated soup in your thermoses add a spoon and youre good to go. What do you do with the extra ginger tea? Drink it like I do or save it in a jar in the fridge for soup stock.
Yes really. The End.