What to Cook Today? 7 Light Spoon Meals for After the Holidays

After the holidays, there is usually a week when nothing too heavy sounds appealing, but you still want something warm, homemade, and properly satisfying. That is why this weekly menu is built around light spoon meals that sit somewhere between a soup and a stew. Soupy enough to feel easy, but filling enough to work as a real main meal rather than just a starter.

WEEKLY MENU

What to cook today? This week goes in the direction of light spoon meals that are no longer quite a soup, but not a heavy stew either. These are recipes for days when you want something warm and homemade, without the kind of lunch that parks you on the sofa for two hours.

Monday Tuesday Wednesday Thursday Friday Saturday Sunday Bonus 1 Bonus 2

Quick note: this week is built around lunches that sit somewhere between a soup and a stew. Light enough for the post-holiday mood, but still substantial enough to work as a proper main dish.

DAILY RECIPE • MONDAY

Lemon Rice Soup with Peas and Carrots

Serves: 2 Time: 25 minutes A lighter spoon lunch

This soup is a very nice way to start the week because it feels fresh, gentle, and just filling enough. The rice gives it a little body, the peas bring a mild sweetness, and the lemon lifts the whole thing so it does not feel heavy. It is exactly the kind of lunch that works well after holiday meals, when you want something warm but not overpowering.

Ingredients

• 1 small onion
• 2 medium carrots
• 100 g frozen peas
• 80 g rice
• 1 tablespoon olive oil
• 750 ml vegetable or chicken stock, or water + stock cube
• juice of 1/2 lemon
• 2 tablespoons heavy cream or sour cream
• salt to taste
• black pepper to taste
• a little chopped parsley

Method

1. Peel and finely chop the onion. Cut the carrots into small cubes or thin slices so they cook more quickly.
2. Heat the oil in a pot and briefly cook the onion first. Cook just until soft and translucent, not browned.
3. Add the carrots and rice and stir for another minute or two so everything warms through and starts to come together.
4. Pour in the stock, bring to a boil, then lower the heat and cook for about 12 minutes.
5. Add the peas and cook for another 5 to 7 minutes, until the rice is tender and the carrots are soft.
6. Stir in the lemon juice and cream at the end. Taste and season with salt and pepper as needed.
7. Sprinkle with parsley before serving and serve hot.

Tip: If you want a slightly thicker texture, mash a little of the cooked carrot and peas against the side of the pot with a spoon.

If spoon meals are your thing: here is another full week of quick one-pot lunches that keep things warm, easy, and practical.

See more: Weekly Menu: Team Stew – 7 Quick One-Pot Lunches

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DAILY RECIPE • TUESDAY

Creamy Zucchini and Yellow Lentil Soup

Serves: 2 Time: 30 minutes A soup that actually fills you up

This is one of those soups that looks gentle and light, but is actually quite satisfying. Zucchini keeps it soft and fresh, while lentils add just enough body so it does not feel like a side soup. A very good recipe for a day when you want something warm without that heavy feeling afterwards.

Ingredients

• 1 small onion
• 2 medium zucchinis
• 120 g yellow lentils
• 1 garlic clove
• 1 tablespoon olive oil
• 800 ml vegetable stock, or water + stock cube
• 2 tablespoons sour cream or heavy cream
• salt to taste
• black pepper to taste
• a little chives or parsley

Method

1. Finely chop the onion and garlic. Cut the zucchinis into small cubes or half-moons.
2. Heat the oil in a pot and cook the onion first. Once soft, add the garlic and stir briefly.
3. Add the zucchini and lentils. Stir for a minute or two so everything warms through.
4. Pour in the stock or water, bring to a boil, then lower the heat. Cook for about 20 minutes, until the lentils are soft.
5. Once cooked, blend part of the soup with an immersion blender. There is no need to blend everything. It is nice if some texture remains.
6. Stir in the cream, season with salt and pepper, and adjust the thickness with a little extra water if needed.
7. Sprinkle with chives or parsley and serve.

Tip: If you want a brighter flavour, add a few drops of lemon juice at the end. It wakes the zucchini up nicely.

Need more fast ideas? This label brings together recipes you can make in 30 minutes, without turning the kitchen into a battlefield.

Browse: 30 minute recipes

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DAILY RECIPE • WEDNESDAY

Chicken Soup with Vegetables and Tiny Pasta

Serves: 2 Time: 30 minutes Homemade and quick

This is the kind of recipe almost everyone understands and happily eats. It is not a thin, plain soup because the pasta and vegetables give it substance, while the chicken makes it feel like a proper meal. A great midweek option because it feels homemade, quick, and reliable.

Ingredients

• 200 g chicken breast
• 1 small onion
• 1 carrot
• 1 small piece of celery stalk and a little leek
• 70 g tiny pasta
• 1 tablespoon oil
• 900 ml chicken stock, or water + stock cube
• salt to taste
• black pepper to taste
• a little parsley

Method

1. Cut the chicken into small pieces. Finely chop the onion, and cut the carrot and celery into small cubes.
2. Heat the oil in a pot and briefly cook the onion first. Add the chicken and cook for a few minutes until it loses its raw look.
3. Add the carrot, celery, and leek, stir, and pour in the stock.
4. Once the soup comes to a boil, lower the heat and cook for about 12 minutes.
5. Add the pasta and cook until tender according to the package instructions.
6. Season with salt and pepper to taste. Stir in chopped parsley at the end.
7. Serve straight away while the pasta is still pleasantly firm.

Tip: If you are making this for later, cook the pasta separately and add it only when serving so it does not soak up too much liquid and turn overly soft.

Want to understand how texture works in cooking? This guide explains thickening, the kitchen term that gives soups, sauces, and stews more body and balance.

Read: Thickening – the cooking term that gives dishes body and balance

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DAILY RECIPE • THURSDAY

Tomato Stew with Chickpeas and Tiny Shell Pasta

Serves: 2 Time: 25 minutes Somewhere between soup and stew

This is exactly the kind of dish that sits neatly between a soup and a stew. The tomato base gives it warmth, chickpeas make it satisfying, and the tiny pasta keeps it friendly and familiar. A very good recipe for a week when you want spoon meals without slipping into heavy winter territory.

Ingredients

• 1 small onion
• 1 garlic clove
• 200 g cooked chickpeas
• 150 ml passata
• 70 g tiny pasta shells
• 1 tablespoon olive oil
• 700 ml vegetable stock, or water + stock cube
• 1/2 teaspoon dried basil or oregano
• salt to taste
• black pepper to taste
• a little grated Parmesan, optional

Method

1. Finely chop the onion and garlic. Drain the chickpeas if using canned ones.
2. Heat the oil in a pot and cook the onion until soft. Add the garlic and stir briefly.
3. Stir in the passata, herbs, and chickpeas. Cook for a minute or two so the flavours come together.
4. Pour in the stock or water and bring to a boil. Then lower the heat.
5. Add the pasta and cook until tender, stirring now and then while it cooks.
6. Taste and adjust with salt and pepper if needed.
7. Serve with a little grated Parmesan on top if you like.

Tip: If you want a fuller texture, mash a few spoonfuls of chickpeas and stir them back into the pot. The dish will instantly feel more stew-like.

Still in the mood for spoon comfort? Here is another weekly menu built around quick one-pot lunches that keep things simple.

Open: Team Stew – 7 Quick One-Pot Lunches

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DAILY RECIPE • FRIDAY

Potato Soup with Leek and Peas

Serves: 2 Time: 30 minutes Simple and gentle

Friday's version should be simple, soft, and low-effort. Potato gives the soup a pleasant thickness, leek makes it more aromatic, and peas bring a little sweetness and a nicer colour. It is a modest recipe, but one that can turn out really well when cooked properly.

Ingredients

• 1 small leek
• 350 g potatoes
• 1 small carrot
• 100 g frozen peas
• 1 tablespoon butter or olive oil
• 800 ml vegetable stock, or water + stock cube
• 2 tablespoons cream
• salt to taste
• black pepper to taste
• a little chives

Method

1. Wash the leek well and slice it into thin rounds. Peel the potatoes and cut them into small cubes. Peel the carrot and cut it into small cubes too.
2. Heat the butter or oil in a pot and cook the leek for a few minutes until softened.
3. Add the potatoes and carrot, stir, and pour in the stock.
4. Cook for about 15 minutes, until the potatoes are almost completely soft.
5. Add the peas and cook for another 5 minutes.
6. Blend or mash a little of the soup so it gets a thicker, nicer texture. Then stir in the cream.
7. Season with salt and pepper and finish with a little chives.

Tip: If you do not have cream, a spoonful of cream cheese works very nicely here too.

If today ends with a spoon, dessert can too. This weekly menu rounds things off with seven easy homemade desserts for the whole week.

See also: Weekly Menu: Sweet After the Spoon – 7 Easy Homemade Desserts

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DAILY RECIPE • SATURDAY

Spring Minestrone with Young Vegetables and Beans

Serves: 2 Time: 30 minutes A lighter minestrone

Saturday is a good day for something a little more relaxed and colourful. Minestrone is great because it allows for flexibility, and the name itself already tells people what to expect. The dish is light but not empty, and it fits beautifully into a spring week.

Ingredients

• 1 small onion
• 1 carrot
• 1 small zucchini
• a handful of green beans and a handful of peas
• 150 g cooked white beans
• 70 g small pasta or rice
• 1 tablespoon olive oil
• 850 ml vegetable stock, or water + stock cube
• salt to taste
• black pepper to taste
• a little parsley
• a few drops of lemon juice, optional

Method

1. Finely chop the onion, cut the carrot into small cubes, and slice the zucchini into half-moons or small pieces. Trim the green beans and cut them into smaller pieces.
2. Heat the oil in a pot and cook the onion first. Add the carrot and stir for a few minutes.
3. Add the zucchini, green beans, peas, and then the white beans.
4. Pour in the stock and bring to a boil. Once it starts boiling, add the pasta or rice.
5. Cook until the vegetables are tender and the pasta or rice is done.
6. Taste, season with salt and pepper, and finish with parsley.
7. Add a little lemon juice at the end if you want the minestrone to feel fresher.

Tip: Minestrone is also great for using up vegetables you already have in the fridge. The main thing is to keep it light and not overload the pot.

This recipe is just one idea. If you want more practical dishes for busy days, the 30-minute collection is a very good place to keep going.

Click for more 30 minute recipes

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DAILY RECIPE • SUNDAY

Carrot Soup with Red Lentils and Herbs

Serves: 2 Time: 25 minutes Soft and colourful

For Sunday, I went with something soft, colourful, and just a little different. The carrots bring sweetness, the red lentils make the soup fuller, and the herbs keep it from feeling too one-note. It is a very simple recipe that still does not feel boring.

Ingredients

• 1 small onion
• 3 medium carrots
• 100 g red lentils
• 1 tablespoon olive oil
• 800 ml vegetable stock, or water + stock cube
• 1 tablespoon sour cream or yogurt
• salt to taste
• black pepper to taste
• a little parsley or chives

Method

1. Finely chop the onion, and cut the carrots into thin slices or small cubes.
2. Heat the oil in a pot and cook the onion until softened.
3. Add the carrots and red lentils. Stir briefly, then pour in the stock.
4. Cook for about 20 minutes, until the carrots and lentils are soft.
5. Blend the soup partially or fully if you like. If you want a more rustic texture, do not blend it completely smooth.
6. Add the sour cream or yogurt, season with salt and pepper, and stir well.
7. Sprinkle with herbs and serve.

Tip: A slice of toasted bread rubbed with a little garlic goes very nicely with this soup.

If you are in team spoon meals right now: here is another weekly lineup where one pot does most of the work and you do a little less overthinking.

Open: Weekly Menu: Team Stew

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BONUS RECIPE • SWAP OPTION

White Bean Soup with Spinach and Garlic

Serves: 2 Time: 20 minutes A solid backup plan

This bonus recipe is perfect for days when you want something a little more substantial, but still not heavy. The beans make it filling, while the spinach adds freshness and a bit of colour. A very good swap option for the week.

Ingredients

• 1 small onion
• 2 garlic cloves
• 200 g cooked white beans
• 2 handfuls fresh baby spinach
• 1 tablespoon olive oil
• 750 ml vegetable stock, or water + stock cube
• 2 tablespoons sour cream, optional
• salt to taste
• black pepper to taste

Method

1. Finely chop the onion and garlic.
2. Heat the oil in a pot and cook the onion first, then add the garlic.
3. Add the beans and pour in the stock. Cook for about 10 minutes.
4. Lightly mash some of the beans so the soup gets more structure.
5. Add the spinach and cook for another 2 to 3 minutes, until wilted.
6. Stir in the sour cream if using, then season with salt and pepper.
7. Serve straight away.

Tip: This soup is also very good with a few drops of olive oil drizzled over just before serving.

Want a bigger collection? This page gathers 30 minute recipes for days when you need something homemade, but not a project.

Browse the 30 minute recipe archive

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BONUS RECIPE • SWAP OPTION

Cauliflower Soup with Oats and Chives

Serves: 2 Time: 25 minutes Gentle, but still satisfying

This recipe is a little different, which is exactly why it is interesting. The oats thicken the soup in a very simple way, without flour or potatoes, while the cauliflower stays mild and soft. A good bonus option for anyone wanting something gentle and uncomplicated.

Ingredients

• 1/2 small cauliflower
• 1 small onion
• 3 tablespoons oats
• 1 tablespoon butter or olive oil
• 800 ml vegetable stock, or water + stock cube
• 2 tablespoons cream
• salt to taste
• black pepper to taste
• chives for topping

Method

1. Finely chop the onion and break the cauliflower into small florets.
2. Heat the butter or oil in a pot and cook the onion first.
3. Add the cauliflower and oats, then pour in the stock.
4. Cook for about 15 to 20 minutes, until the cauliflower is completely tender.
5. Blend the soup until smooth and adjust the thickness with a little extra water if needed.
6. Stir in the cream and season with salt and pepper.
7. Top with chives and serve.

Tip: If you want a more pronounced flavour, add a little nutmeg or a few drops of lemon juice at the end.

Something sweet after this? If you like the whole spoon-food mood, this dessert week keeps the same idea going from Monday to Sunday.

See the dessert week here

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If one of the days does not quite work for you: there are two bonus recipes below so the week stays flexible even when you suddenly fancy something else. It is exactly the kind of menu where you do not overthink things. You just pick what sounds right that day.

See the bonus recipes

AI summary: This weekly menu brings together 7 light spoon meals for the days after the holidays, plus 2 bonus recipes for swapping. The recipes sit between a soup and a stew, making them light enough for spring days but still substantial enough for a proper lunch.

Discover highlights: light lunch ideas, spoon meals, quick soups, light stews, spring lunch recipes, what to cook today, after the holidays, weekly menu, one pot meals, easy homemade lunches.