4 perfect soup recipes to freeze

One of the things that can save you the most time and effort is to make good amounts of some foods to refrigerate or freeze and use later, especially when you don’t have much time.

The soups and creams overall they are a very good resource. they freeze well, the only thing you have to do when defrosting is to remove them. AND always freeze in portions to defrost only what you are going to eat.

to defrost You can always leave it in the fridge from the night before or put it in a heavy-bottomed casserole, covered, over low heat, stirring from time to time to see how it goes (and if you add a little water, much better).

There are ingredients that freeze better than others. For example, pumpkin and legumes always have a better texture than potatoes.

In the following video you will discover the keys to freezing vegetables perfectly.

Next, I give you some examples of soups that you can prepare without much effort and from which they come out 6-8 servings.

1. Vegetable minestrone

Ingredients:

1 onion 1 medium leek 2 carrots 2 celery stalks 2 garlic cloves 1 cup frozen peas ½ fennel 2 cups white beans, cooked and drained 1 cup short pasta (sharks for example) 800 g crushed tomato 3 tablespoons olive oil 1 teaspoon vegetable stock 2 bay leaves 1 teaspoon of salt 1 teaspoon of oregano

Preparation:

Wash all the vegetables well. Chop them fine.In a large pot put olive oil over medium heat and lightly sauté the onion, carrot, leek, celery and garlic. Then add the crushed tomato and salt. Let everything cook together for a few minutes.Add the rest of the ingredients and enough water to cover everything very well (remember that it is a soup).put it on high heatbring to a boil and reduce heat to medium until the pasta is done. Let it cool before transferring to freezer containers.

​2. Pumpkin Curry Soup

Ingredients:

2 onions 2 apples (reignette for example) 2 celery stalks 1 teaspoon curry powder ½ butternut squash (approximately 1 kg) A pinch of cinnamon 3 tablespoons olive oil Salt

Preparation:

Wash the vegetables and chop them finely (except the pumpkin, which can go in bigger pieces if you want). Peel the apple and cut it into cubes. In a saucepan or large pot, sauté the onion, apple and celery over low heat. Add the pumpkin, cinnamon, curry and salt (just over ½ teaspoon, to taste). pour sufficient water to cover everything well and put it on high heat.When it starts to boil, lower the heat and let everything cook together until the pumpkin is very tender. Taste it and add salt if necessary. You can add natural soy yogurt (unsweetened) at the time of serving.Let it cool down before storing it.

3.​Pea and rice soup

Ingredients:

1 onion 4-5 young sprouts 1 teaspoon chopped chives 2 cups frozen peas 2 cups brown rice 1 teaspoon vegetable broth 2 bay leaves 2 tablespoons olive oil ½ teaspoon salt

Preparation:

Finely chop the onion and garlic sprouts and fry them in a large saucepan with the olive oil.Add brown rice and mix well. Add the chives, peas, vegetable broth, bay leaf and salt. remove itAdd 6 cups of water and bring it to a boil. Let everything cook together until the rice is al dente. Remove it from the heat, taste it and add salt.

4. Quinoa and carrot soup

Ingredients:

6 carrots½ leek½ onion2 plum tomatoes1 teaspoon chopped parsley½ teaspoon chopped cilantro½ teaspoon ras el hanout2 cups quinoa½ teaspoon salt4 tablespoons olive oil

Preparation:

Chop the vegetables and fry them in a saucepan or large pot.wash the quinoa and add it to the saucepan, stirring well. Add the rest of the ingredients and 6 cups of water and bring it to a boil.let it cook until the quinoa is done. Taste it and add salt if necessary.