I'm always looking for ways to avoid the SDL (sad desk lunch). No wilted, sad salads for me! This dead simple rice noodle soup is a perfect option to tote along to work. Just add hot water, and shazaam! - lunch is served.
Check out those adorable baby leeks and the dark red carrots - I love Springtime produce! The beauty of this meal is that it's highly flexible - don't have baby leeks? No issue, sub in some bell pepper or some cabbage or a bunch of cherry tomatoes.
Basically this soup is a stock cube, plus quick cooking noodles, and a bunch of fresh veggies. It's like ramen times 1000 extra taste points. Chopping up the veggies is the only thing that takes a few minutes. Beyond that, it's as simple as adding boiling water and giving it a little stir for a minute.
A word to the wise - do not put your glass jar in the fridge and then pour the boiling water straight in. You'll end up with cracked glass soup. Honestly, I wouldn't even bother putting this in the fridge - the produce is fine hanging out at room temperature for awhile.