this post was submitted on 29 Apr 2024
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I used to freeze things in ice cube trays (small amounts), large muffin trays (lumps or discs that defrost quickly), or in Chinese food containers/glass containers (full serve).
If you froze soup in muffin trays and popped the frozen blocks out into a big ziploc in the freezer, you could pull out a few and whack them in a pyrex jug in the microwave while you got ready. Then pour it into a proper secure thermos and chuck a bread roll in a brown paper bag.
My mum's recipe for pumpkin soup is frying onion and garlic in olive oil, adding water + 1-2 chicken stock cubes depending on size, then simmering the chunks of pumpkin and blending it smooth. Pretty cheap version. Also consider cockaleekie soup with leftover chicken and lots of potato, or chicken or beef soup padded out with veg and barley.
Edit: You could also slap a slice of cheese between bread for a quick dippable cheese sandwich, to keep you fuller with the vegetable soups.
Oooooh, I like this too!