Thick Vegetable Soup For The Freezer

Annacia *

By
@Annacia

This is a hearty soup that's especially nice on a snowy or any cold day. Lot's of good flavor.


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Comments:

Serves:

Depends on your family. I freeze 6 (2 person) dinner sized containers form this amount

Prep:

20 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

2 Tbsp
olive oil
2
onions, finely chopped
sea salt and freshly ground black pepper
4
garlic cloves, finely chopped
1 Tbsp
finely chopped rosemary leaves
4
celery ribs, small chopped
4
carrots, small chopped
4
zucchini, chopped
1
28 oz (800 g) can whole tomatoes, chopped
4 c
hot vegetable stock
handful of flat-leaf parsley, finely chopped

Directions Step-By-Step

1
Heat the oil in a large pan, add the onions, and cook over low heat for 6-8 minutes or until soft.
Season with sea salt and freshly ground black pepper, then add the garlic, rosemary, celery, and carrots and cook over low heat, stirring occasionally, for 10 minutes.
2
Add the zucchini and cook for 5 minutes, then stir in the tomatoes and squash them with the back of a fork.
Add the stock, bring to a boil, then reduce to a simmer and cook for 20 minutes.
Season with salt and pepper, then stir in the parsley.
3
Let cool completely, then transfer to as many freezer-proof containers as you wish, seal, and freeze for up to 3 months.
4
To serve, defrost in the refrigerator overnight, then transfer to a pan and heat until piping hot.
Serve with crusty bread.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Canadian
Other Tags: Quick & Easy, Healthy