Soup- can i use frozen veg?

crockpot

Saw that program on BBC last night and it said soup makes you feel full for longer so good for weight loss.

But do not buy much fresh veg, although I could do if I knew I was going to use it straight away.

Anyhow its school hols and do not fancy taking ds x 2 to the supermarket!

So can I use frozen?

cuddlymarm

Hi

Frozen veg is fine to make soup out of. I tend to make soup out of whatever I have in the fridge and then top up with frozen if needed.
Soup freezes well as well. If you make a big batch and then put some in tubs in the freezer yiu've always got some ready.

Cuddles:rotfl:

SailorSam

I use frozen all the time,
i normally do some dried soup mix and perhaps pearl barley from Morrisons with a stock cube, while that is cooking i'll defrost some carrots and peas, or whatever is here. Once te veg has gone a bit soft, i whizz it, only 'cos i don't like big bits, then throw it in with some chopped tomatoes and whizzed onions, and add a spoon of Bovril.
I don't measure things 'cos it gets frozen in bags in the freezer.
Sometimes i'll throw in dried herbs, just trial and error.

Bitsy_Beans

Apart from carrots I only have frozen veg as it keeps longer for me.
I also watched the programme. Wonder if the price of milk will increase after people realise it can help absorb fat!!!

SailorSam

Something else you could put into your HM soup is leftovers. I have a box in the freezer that has all sorts thrown in, if you've had a roast dinner and have bits left over, perhaps chicken and gravy or if you've had curry and rice almost anything, don't clear the plates in the sink, clear them into your box then throw the lot into your soup.

kittyscarlett

Yes, of course you can I use all kinds of veg - fresh mostly, but also frozen and dried. Make sure you have a well flavoured stock if using those frozen veg mixes though, as sometimes they can be a wee bit wan in flavour.

beedeedee

Yes I usually use frozen veg leftovers to make soup, adding herbs etc along the way. One tip to save a bit of space in your freezer, is to store the soup in zip-lock bags. Almost fill, then gently flatten down and get as much air out as possible. Freeze flat and then you can stand them up side by side in an ice cream tub. Saves a load of freezer space.

[Deleted User]

I love HM soup and can make it out of almost anything in my stores.Left over veg scraped into one of those flat chinese take away plastic boxes and frozen until needed. If I have SC a chicken I always drain of the liquid into a jug and leave to cool.Skim the white fat bit off the top so you only have the jelly-like stock underneath and I then treble wrap this into a plastic sandwich bag and freeze.here is a lovely stock as a basis for your soup,full of goodness from the chicken and sometimes the odd scrap as well.Go through your fridge and find any 'past its best ' bits of veggie tomatoes,mushrooms a bit of sliced peppers perhaps and chop it all up.This can also be chucked into your soup.I usually make at least three litres of soup at a time and when cold freeze in either another flat chinese box, or in some Lakeland bags.As I live alone three litres will, when portioned up do me 6 lunch type meals with crusty bread or stale bread toasted in the oven for crutons.If I have some bits of frozen veggies in the freezer they too will be thrown in. A hand full of pasta will also 'bulk' out a soup.You can get a really hearty cheap meal for under 50p that is healthy and filling .
tescos were doing some chicken wings a little while ago for two trays for about £2.00 I bought some and slow cooked them and stripped the meat of for a curry and used the left over liquid for stock.I ended up with 6x portions of soup and after using all the chicken from the wings another 6 portions of curry so 12 meals for around £2.Now thats money saving.
It's a case of trial and error at times but taste the soup as you go along and if it needs some zip then look at using some spices ,coriander or some chopped garlic to 'liven' it up a bit. It needn't cost a fortune to eat well and healthily but to me a slow cooker is a must simply because I can leave it on overnight and the stuff is ready to portion up in the morning.
Yellow stickered veggies from the supermarket makes excellent soup.Additions such as lentils and pulses also help to fill it out a bit.If I have a couple of potatoes that have begun to spout a little the bits are chopped of and peeled and quarted and they too are chucked into my pot.I never waste a scrap of food if I can help it as its too blooming expensive to thow away .Why pay 80p for a tin of soup when you can make three litres of the stuff for less

*SallyCinnamon*

I usually use fresh veg, however, I make standby soup from frozen veg from farmfoods.

usually
red lentils
ham stock cubes
frozen leeks (sliced)
frozen carrots (diced)
salt & pepper to finish

30 minutes later a pot of lentil soup without venturing to the shops

*SallyCinnamon*

Description

A fast pea soup from Gary Rhodes using frozen peas



Ingredients

• 1 Large onion
• 1 knob of butter
• 450 ml Stock
• 450 g Frozen Peas
• 1 pn Sugar
• 150 ml Single cream (optional)

I generally don't use the sugar or cream, sometimes add a chilli