A Light Solar Lunch For Spring

cooking woman vegetables

Spring is upon us. For those living in the Northern Hemisphere, there is more daylight every day. It is the ideal time to start cooking outdoors with your SolSource Classic. How about whisking up a light lunch this weekend and enjoy the rustle of spring with friends and family. Here is a Spring-inspired menu for a solar lunch for four people. We have written this recipe in the sequence that is convenient and practical if you have one SolSource Classic.

Preparation time: less that 30 minutes

Cooking time: 60 minutes

Serving: 4


Eight Vegetable Soup

This is a take on the well known vegetable beverage available from the supermarket.

  • Garlic 2 cloves, chopped
  • Onions 1 whole, chopped
  • Kale leaves, chopped roughly
  • Celery, 2 sticks
  • Chopped tomatoes 1 lb (fresh or frozen) or 1 tin
  • Parsley, 1 bunch chopped
  • Cilantro, 1 bunch chopped
  • Rosemary, 1 small sprig, chopped
  • Water
  • Olive oil

Cheese omelette on garlic toast

This will go well with the Eight Vegetable Soup.

  • Bread (ideally sourdough) 4 thick slices
  • Garlic 2-3 cloves
  • Eggs 8, lightly whisked
  • Hard cheese (such as cheddar or Monterey Jack) 4 Oz grated
  • Butter


  1. Boil 4 cups of water in a saucepan on your SolSource Classic. Should take 10 minutes with direct sun light.
  2. Wash and chopped the vegetables. Once the water is boiled, put the saucepan aside with the lid on.
  3. Now preheat a saucepan (capacity 1-2 Qt) on your solar cooker with the olive oil. Add the chopped garlic and onions, and fry until soft, sweet and golden.
  4. Add all remaining vegetables into the saucepan, give it a good stir until the vegetables are cooked down a little (about 10 minutes). Add just enough boiled water to cover the vegetables. Season with salt and pepper. Put lid on a cook for about 30 minutes until the vegetables are soft but not soggy. Adjust your SolSource Classic to maintain constant heat.
  5. While the soup is cooking, lightly whisk the eggs in a bowl. Grate the hard cheese and mix with the whisked eggs.
  6. Once the soup is done, remove soup pot and placed on the table.
  7. Put a clean frying pan or grill pan on your SolSource Classic and toast the bread two pieces at a time (depending on size of your bread). Once the bread is toasted, rub the garlic clove onto the bread. Put on serving plates.
  8. Now make the omelette. Put a little butter onto your clean frying pan and place it on you SolSource Classic. Once the butter starts bubbling, add the egg and cheese mixture, stir gently and continuously until the mixture reaches omelette consistency.
  9. Serving. Divide the omelette into portions and placed on top of the toast, and serve the piping hot soup on the side. Season with salt and pepper to taste. Enjoy a healthy and wholesome solar lunch.

Variations: If you live in a hot location, you can make the soup the day before, and chill it for a refreshing apetizer. You can also stir in some natural yoghurt too.

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