Puree Vegetables

harekrishna

A while ago I was off sick and thought it would be a good idea to make some soup. I am a er... adventurous cook, and tend to just make it up. 50% of the time everything works out ok. :rotfl:

I ended up making puree vegetables. I have added so much stock to this stuff and its still really thick. I froze it, but now I need to use it up to make space.

I've googled this and some people have suggested using it to bulk out other meals - but the point is I need to get rid of it as I need the freezer space and the containers.

I also saw someone recommended adding coconut milk/spices and turning it onto a curry. So I will give this a go.

Just thought I could use 1 or 2 more options! :cool:

Cheers!

CCP

harekrishna wrote: »

A while ago I was off sick and thought it would be a good idea to make some soup. I am a er... adventurous cook, and tend to just make it up. 50% of the time everything works out ok. :rotfl:

Oh yes, me too!

Can you add some to whatever you're planning to eat this week? Depending what veggies are in your puree it might be good in casserole, chilli, bolognese sauce, and probably lots of other things.

Gigervamp

I'd just add some more stock or water until it's the right consistancy.

thriftlady_2

Gigervamp wrote: »

I'd just add some more stock or water until it's the right consistancy.

So would I

Sunnyday

Gigervamp wrote: »

I'd just add some more stock or water until it's the right consistancy.

I would do this too, it will be like a condensed soup - just add water.

If you have quite a lot just add diferent herbs with each batch that you thin out so that you have different flavours for variety.

Bet it tastes lovely.

SD

EDIT you could also stir some into pasta for a pasta sauce.

phizzimum

when we make soup for the freezer we make it extra thick, then water it down when we reheat it - that way it takes up less room in the freezer.

what vegetables have you used? I think you could add the puree to bolognaise sauce, curry, chilli, casserole - use it like a tin of tomatoes.

once when making a pizza I realised I didn't have any tom puree so I used pesto - so maybe you could use it on a pizza?