AIBU to make a soup on Friday to take into work on Monday?

[Inertia]

It'll be some kind of vegetable soup , and it'll be refrigerated- and it's to be shared. Can't make it Sunday as we are away the whole weekend. It'll be OK in the fridge for that amount of time won't it? I know you can get fresh chilled soup in supermarkets but not sure what they add in terms of preservatives.

Of course it will - if you use veggie stock. I make fridge bottom soup with whatever I find left there on Saturday morning and that keeps in a pan in the fridge for more than a week. I chuck it out (if there's any left) when it starts growing a fur coat. Never been poisoned yet.

Yes , it'll be veggie stock.

(Might avoid using the terms fridge bottom and fur coats when I hand it over to colleagues though :) )

YABU

Of course you're not!!!!!

Lentil soup doesn't last a very long time, it can ferment quite easily- if you leave it out and not refrigerate it for example. I think that's on the boundaries of ok if it's Mon morning, but anything with meat/chicken in we reckon on 3 days in our house.

You could also freeze it in portions and just take it out when you need it?

I'm with the beano freeze it

It'll be one big tub rather than individual portions to be used at different times.

We've only got an underpowered microwave at work, no hob, so I'm worried that if I freeze it we'll not get it all defrosted in time, even if I leave it out overnight when we get back late Sunday night. (Don't have enough locking lid plastic boxes to freeze individually, just one big tub).

It'd be carrot and coriander soup- no cream or anything added as it has to be vegan. Surely not much to go wrong?

Freeze it flat in individual freezer bags, put the bag and a spoon into a small tub each day to carry, it'll defrost in a couple of hours, and water will be contained and you can then decant it into the tub to reheat at work. I used to do this every winter.

Mmm vegan soup.

It will be absolutely fine.

Just tell everyone it is to be shared amongst how long it has been made for.

I couldn't eat it after two days, but others can.

I had bouts of food poisoning, as a child, because my mother wouldn't accept that some people don't have cast iron stomachs, which I think has made me even more sensitive.

I wouldn't aprieciaye someone bringing cooked food if it was more than 48 hours old and didn't say so.

If the microwave at work is underpowered, I would worry about it being reheated hot enough.

Have any of you tried this before?

I am vegan, btw.

I can't believe you are even asking. Of course this is fine.

Underpowered is maybe harsh - it does heat the food through properly but not especially quickly. Which is why I wouldn't want to freeze it, we would be there forever.

I will tell everyone though. ( Now wonder whether you are my vegan colleague Birds!)

I freeze it too, in bags laid out flat. Then put all the bags into the big tub to carry it in to work. Lay them out separately at work and then they will defrost fine.