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Emergency soup recipes for your freezer

Emgergency soup for your freezer


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.


Bulgar wheat, bean and ham soup

Bulgur wheat, bean ,and ham soup

  • Author: Ankie Niesing
  • Prep Time: 5 minutes
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 2 litres 1x


Filling bulgar wheat soup, delicious on a cold winter’s day. Works well for meal prep and can be frozen.



250g ham

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 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.

Barley and ham soup

Barley and Ham soup

  • Author: Ankie Niesing


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.

Check seasoning.

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.

Butternut and ginger soup

Butternut and ginger soup

Butternut and ginger soup

  • Author: Ankie Niesing
  • Prep Time: 5 minute
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 1 litre 1x



1 kg butternut

2tbs olive oil

5 ml meduim curry spices

1 onion chopped

1 clove of garlic

2cm fresh ginger

850ml chicken stock

200ml milk/cream/coconut milk


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.


Ankie Niesing

Hi, I'm Ankie! Welcome to Wooden Spoon Kitchen, my pantry of life, love and health where we constantly stir laughter, learning, eating and cooking together!

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