Batch cook a vegetable soup when you have a seasonal bounty and you'll always have a healthy meal in the freezer
Ingredients
- 1 tbsp butter
- 2 onions, chopped
- 1kg courgette, sliced
- 1kg tomato, chopped
- 2 tbsp plain flour
- ½ tsp turmeric
- 2l low-sodium chicken or vegetable stock from cubes
- crusty bread, to serve (optional)
Method
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Melt the butter in a large pan, add the onions and courgettes, and cook for 5 mins on a medium heat, stirring occasionally.
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Add the tomatoes and flour. Cook for a couple of mins, stirring around to stop the flour from becoming lumpy. Add the turmeric and stock, cover and simmer for 30 mins.
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Purée with a stick blender, then sieve if you want a really smooth texture. Serve hot with crusty bread, if you like, or chill, then freeze for up to 2 months.