Thick Vegetable Soup For The Freezer
2 Tbspolive oil
2onions, finely chopped
·sea salt and freshly ground black pepper
4garlic cloves, finely chopped
1 Tbspfinely chopped rosemary leaves
4celery ribs, small chopped
4carrots, small chopped
128 oz (800 g) can whole tomatoes, chopped
4 chot vegetable stock
·handful of flat-leaf parsley, finely chopped
How to Make Thick Vegetable Soup For The Freezer
- 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.
- 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.
- Let cool completely, then transfer to as many freezer-proof containers as you wish, seal, and freeze for up to 3 months.
- To serve, defrost in the refrigerator overnight, then transfer to a pan and heat until piping hot.
Serve with crusty bread.