Soup, soup, soup. Our freezer is full of it, literally!
After an unexpected week in because of Littlebit catching a nasty cold I have stocked the freezer with 3 types of soup. We have nearly 100 portions of Spicy Butternut Squash and Sweet Potato soup, Cheats Leek and Potato soup and Tomato soup.
Hubs can take them to work and we can have them defrosted and to the table in minutes for quick, healthy, veggie filled lunches too.
They were all really simple to make. I quadrupled all of the recipes below to make the 100 portions and then bagged them all up into individual portions.
Spicy Butternut Squash and Sweet Potato Soup
- 2 small butternut squash diced into inch square (ish) pieces
- 4 medium sized sweet potatoes diced into inch square (ish) pieces
- salt and freshly ground black pepper
- freshly grated nutmeg
- 25g butter
- 1 large onion, roughly chopped
- 2 large carrots, roughly chopped
- 2.5cm (1 inch) root ginger, grated
- 2 pints vegetable stock from an Oxo cube
- 1 teaspoon dried rosemary
- Chilli powder and chilli flakes to taste
Melt the butter in a large pan and add the onion and grated ginger. Cook for 10 minutes until they are beginning to soften. Add the butternut squash, sweet potato, carrots, stock, rosemary and seasoning, bring to the boil then partially cover and simmer for about an hour until the vegetables are falling apart when you stab them with a fork.
Blend the soup, using a stick blender, until smooth. Add the chilli powder and flakes to taste and give a final 15 minutes to bed in the flavours. Done!
Cheats Leek and Potato Soup
- 4 large leeks, sliced lengthways and then thinly sliced
- 1 onion, chopped
- 175g frozen mashed potato
- 25g butter
- 1.5 pints vegetable stock made up from Marigold Bouillon powder
- 275ml skimmed milk
- salt and pepper to taste
In a large, thick-based saucepan, gently melt the butter, then add the leeks, onions and potatoes, stirring them all round well. Cover and let the mix sweat over a low heat for about 30 minutes.
Add the stock and milk and bring to boiling point, turn the heat down, cover and let the soup simmer very gently for a further 30 minutes or until the vegetables are soft.
Blend the soup, using a stick blender, until smooth. Add salt and pepper to taste.
This is lush served with some Cheshire cheese crumbled into it, or a few snips of smoked salmon. Om nom nom!
Disclaimer: this sounds like the weirdest recipe ever but it really does work.
- Tin chopped tomatoes with herbs
- Tin carrots (including the water)
- Tin baked beans
- 5 large fresh tomatoes (I used some picked from our garden)
- 1 large pickled onion
- 2 cloves garlic
- Tabasco sauce
- Worcestershire sauce
- 200ml Skimmed milk
- 200ml UHT light cream
- Salt and pepper
Empty the 3 tins into a saucepan, add the fresh tomatoes, the two peeled but whole cloves of garlic, the whole pickled onion (weird I know), a good shake of tabasco and Worcestershire sauce and bring to the boil, then turn down to a simmer.
After half an hour your fresh tomatoes should have disintegrated. Once they have blend the soup, using a stick blender, until smooth. Add the salt and pepper to taste and stir in the milk and cream, simmer for another 10 minutes and serve. Looks like Heinz Cream of Tomato Soup but tastes much fresher. I actually strained it through a sieve before serving too to get a really smooth consistency like Heinz, but that is optional.
Job done, freezer stocked and lots of our freshly harvested tomatoes used up!