How to save time and money by freezing a soup base … kitchen helper


While the last of the late summer vegetables are still around and relatively cheap, why not freeze their sun-soaked goodness as a soup or sauce base for when the colder weather hits? 

Simply wash, chop and then blanch your chosen veggies in boiling water for 3-5 minutes (leafy and watery vegetables like spinach or zucchini will only need 2 minutes), stop them cooking by tipping them into iced water, then pat dry and lay them out in a single layer on a baking dish in the freezer. When frozen, tip them into a large zip lock bag and label.  Combos to try -  a classic mirepoix (onion, carrot and celery) or tomato, eggplant and onion for a hearty tomato-based soup, sauce or ratatouille. Veggies can last up to a year in the freezer and will be a welcome labour and cost saver for you in the shorter winter days.

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