Creamy Frozen Vegetable Soup

Heath Matters !!
The advantage of homemade soup is that YOU control exactly what goes in, particularly the amount of salt. You know there is no hidden ingredients - just goodness !

Creamy Frozen Vegetable Soup

Creamy Frozen Vegetable Soup



What You'll Need

2 tablespoons sunflower oil

100g frozen onions

100g frozen broccoli

100g frozen cauliflower

100g frozen carrots

100g frozen butternut squash

100g Red lentils

1 chicken or vegetable stock cube

500mls boiling hot water

500mls milk



Weighing scales

Measuring Jug



Blender / liquidiser

How to Do It

  1. 1In a large saucepan on a medium temperature, heat the oil.
  2. 2Add in the onions, broccoli, cauliflower, carrots and butternut squash. Cook for 5 minutes until they are soft ( stir all the time ).
  3. 3Pour in the hot water and add the stock cube. Bring to the boil and then simmer. Cook for 15 - 20 minutes until all the vegetable are soft.
  4. 4Add in the milk, bring to the boil and season to taste.
  5. 5Remove from the heat and liquidise everything together.
  6. 6Portion up the soup and freeze in air tight containers or strong freezer bags.

Top Tips

  • Want to turn this soup into a spinach soup then swop the butternut squash for frozen spinach.
  • Saving Time:  Take 5 large freezer bags. The frozen vegetables are normally sold in weights of 500g. Divide each bag into 5 and put a portion of each vegetable into the bag. Feel free to even chuck in the lentils and stock cube (unwrapped). Then pop them in the freezer ready to go, so when you need a fresh batch of soup, everything is in the bag, Just open it, add to the oil and then add in the hot liquid.
  • Short on space in the freezer: store the soup in freezer bags.
  • Lentils are super for kids ( and adults ) to eat as they are full of soluble fibre – this is great for slowing down digestion and stabilising blood sugar levels and increasing steady, slow burning energy.


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