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This veggie soup base mix can be frozen in small portions to save space in your freezer. Defrost with
stock to make a hearty homemade soup, or try one of our twists. See method
of the reference intake
Tip: Cook up to the end of step 1, then cool and freeze in portions for up to 3 months. Defrost in the microwave, then follow from step 2.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
Try with: This soup is a great base to use up leftovers: add shredded roast chicken, sliced sausages or seasonal veg such as roasted squash in autumn, cauliflower in winter and sliced courgettes in summer.
Try this creamy mushroom twist: Add 485g finely chopped chestnut mushrooms and 100ml double cream to the defrosted soup concentrate. Cook for 10-12 mins, then blitz with a hand blender until smooth.
Try this chorizo and kale twist: Fry 150g diced chorizo and add to the defrosted soup concentrate with 200g shredded kale. Reheat as above.
See more Soup recipes
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