Save my soup! Soup problems thread.

beedeedee · 4 April 2012 at 7:31AM

A decent shake of Worcester or Tabasco sauce may give it the kick it needs!
You could also try and dilute the soup down a bit if you don't like the "texture"...

hilstep2000 · 4 April 2012 at 8:14AM

I did the same, mine was thick. I just dilute it with some milk, works fine.

Toxic_Lemon · 4 April 2012 at 8:30AM

You could use it as a base for a casserole. Add it to meat and veg.

[Deleted User] · 4 April 2012 at 9:44AM

maybe as already said, add something to it to give it some clout.Bacon,mushrooms onios all chopped up and pour over some pasta and turn into a pasta bake in the oven with a good grating of parmesan on top

Phoolgrrrl · 4 April 2012 at 11:04AM

I would add either curry powder or a tin of tomatoes. Might be hard as already frozen in portions! OH puts hot sauce in his.

You could dilute it with stock?

rosie383 · 4 April 2012 at 11:11AM

I had exactly the same problem. Each time I was making any type of sauce or casserole or soup, I just used a block of the frozen gunk instead of stock.
Alternatively, I agree with the above posters. Add tomatoes, basil, great idea to make it into a curry.

katieowl_2 · 4 April 2012 at 1:03PM

I'd go down the tomato route myself. The kids favorite was always lentil and tomato, it always thickens up loads when it cools, and you had to add more water when you reheated it. Handy for freezing though, as it doesn't take up so much space when it's thick. If it needs a boost of flavour too, I'd add stock cube, and some thyme.

seehar · 4 April 2012 at 9:03PM

thanks everyone

I think I will defrost it portion by portion and mix it with something, i will defo try making a dahl, thats an awesome idea, and also try the tomato idea

Thank you!

Debs2009 · 6 August 2012 at 10:35AM

Hi I was going to attempt to make soup with some frozen veg and I was wondering if I can freeze leftovers with the veg having already been frozen.

Thank you for any help

Debbie

Honey_Bear · 6 August 2012 at 10:38AM

The general rule of thumb seems to be that if it is cooked between defrosting and refreezing, it's fine. So - frozen peas made into pea soup, you could refreeze. Howeer, if it was cooked when it went in there and you defrost leftovers to make into soup, I wouldn't. I'd be interested to know if other people had other thoughts, tho'.