Soup season is almost over but I love to keep soup in the freezer for those emergency meals. Soup is also a great comfort food gift to friends and family when they are ill or just moved house. I use these brown Kraft containers for my Ice cream workshop but the 1-liter size works really well to store soup in. You can buy them online from Kingpack
To make the soup more interesting add some crunch with croutons, roasted seeds, fried bacon or garnish with fresh herbs.
Bulgur wheat, bean, and ham soup
I have never made soup with Bulgar wheat, it cooked really fast and is a filling meal. I could also taste the bay leaf and it brings a comforting flavor to the soup if you don’t have leeks just use onions instead. For a vegan option just leave out the ham or it could also be replaced with bacon or chorizo.
Filling bulgar wheat soup, delicious on a cold winter’s day. Works well for meal prep and can be frozen.
300g leeks sliced
4 stalks of celery chopped
2 carrots peeled and chopped
2 tbs olive oil
6 cups of water or chicken stock
2 fresh bay leaves
250g bulgur wheat rinsed
1 can cannellini beans
Salt and pepper to taste
80 g baby spinach
Saute ham, leeks, celery and carrots in oil until soft and meat is slightly browned.
Add water or stock and bay leaves
Simmer for about 15-20 minutes
Add bulgur wheat and beans and cook for 10 minutes
Add spinach and cook until wilted
Cool down soup, and place in containers.
Label and freeze
For a vegan option just leave out the ham
Barley and Ham soup
Filling, delicious and comforting soup to stock your freezer with. Keeping a soup mix on hand in your pantry can turn any soup into a nourishing meal. I used the soup mix from Unwrapped.co. It is a hearty mix of pearl barley, lentils, split peas, and whole green peas which will transform a simple soup or stew into a delicious meal. You only need 1 cup of soup mix per 1.5l of stock.
Filling, delicious and comforting soup to stock your freezer with.
3 tbs oil
1 onion chopped
2 carrots chopped
2 celery sticks chopped
3 cloves of garlic
1.5 l stock or water
450ml passata or tinned tomato
1 bay leaf
2 cups cabbage
1 cup ham
1 cup soup mix (pearl barley, lentils, split peas, and whole green peas)
Heat olive oil and fry onions and garlic until soft.
Add carrots,celery, and ham
Add stock, tomato sauce, soup mix, bay leaf, and salt
Simmer for about 20-30 minutes until cooked. Or cook on high pressure in the Instant pot for 5 minutes.
Add cabbage and let it wilt.
Cool down and freeze.
Most supermarkets also sells soup mixes
For a vegan option leave out the ham
The ham could also be replaced with chorizo or bacon
Butternut & Ginger soup
I have been making this recipe for the longest time. I have used this recipe in my basic cooking course and have made it alot. It is creamy, delicious, and a little spicy. Adding cream at the end makes it very indulgent but you could also add a little milk or coconut milk for a vegan option.
Bake the whole butternut in the oven at 180°C until soft. Leave to cool down.
Chop onion and garlic and fry in oil. Sautee until see-through. Add the curry spices and fry for a few more minutes.
Scoop out the flesh of the butternut and add to the onions. Add stock and leave to simmer.
Use a blender to puree the soup. Add more salt and pepper if needed.
To make a more creamy soup add cream, coconut milk, or milk.
Fry bacon bits for extra crunchiness sprinkled on top of soup or toasted pumpkin seeds
Roasting the whole butternut takes so much labour out of preparing the butternut. Try it next time you need cooked butternut for cooking or baking. Roasting the butternut in advance also makes the cooking time shorter when making the soup.