Batch cook a vegetable soup when you have a seasonal bounty and you’ll always have a healthy meal in the freezer
Prep:10 minsCook:35 mins
Serves 8
Freezable
Vegetarian
Kcalories 90 protein 4g carbs 12g Fat 3g saturates 1g fibre 4g Sugar 8g salt 0.8g
Ingredients
1 tbsp butter
2 onions, chopped
1kg courgettes, sliced
1kg tomatoes, chopped
2 tbsp plain flour
½ tsp turmeric
2l chicken or vegetable stock from cubes
crusty bread, to serve (optional)
Method
Melt the butter in a large pan, add the onions and courgettes, and cook for 5 mins on a medium heat, stirring occasionally.
Add the tomatoes and flour. Cook for a couple of mins, stirring around to stop the flour from becoming lumpy. Add the turmeric and stock, cover and simmer for 30 mins.
Purée with a stick blender, then sieve if you want a really smooth texture. Serve hot with crusty bread, if you like, or chill, then freeze for up to 2 months.
Recipe from Good Food magazine, September 2012
Photos gardeninglady
