What soup is good to freeze?
1. Bean Soups. Bean and lentil soups freeze very well and are great protein-packed meals to have ready to go in the freezer. Whether broth-based or puréed, these soups can sometimes take a while to cook when made from dried beans, so making extra to freeze can be a real timesaver.
What soups dont freeze well?
What Soups Don’t Freeze Well?
- Don’t freeze soups with starchy (rice, quinoa, or pasta) elements.
- Sweet potato soups freeze well, but potato soups are not the most freezable because they turn gummy.
- Cream- and milk-based soups have a tendency to separate, and can become grainy.
Do potatoes in soup freeze well?
Experts say potato soup doesn’t freeze well. Freezing soups with potatoes can become dry, because potatoes will sponge up moisture, and have a tendency to become grainy when defrosted. Plus, dairy-based soups can separate and lose their creamy consistency. All in all, potato soup is one to enjoy immediately.
What does Mulligatawny soup contain?
According to Wikipedia, the original version of mulligatawny soup recipe consisted of a broth from lentils, fried onions and curry powder. Today it typically describes a thickened soup that is strongly spiced with curry powder and nutmeg. Often you will also see vegetables, nuts and rice added.
Can I freeze soup that has potatoes in it?
What is the best way to cook curry soup?
This soup fills the kitchen with a wonderful aroma while it’s simmering. In a Dutch oven, saute the apple, carrot, celery and onion in butter for 5 minutes or until tender. Stir in the flour, curry, sugar, salt, pepper and mace until blended. Gradually add broth. Bring to a boil.
What can I add to miso soup to make it better?
Simmer until tender, and then add miso just before turning off heat. Carrot, daikon, long onion (negi), spinach (add a minute or so before adding the miso) are other winter possiblities – add in any combination you prefer.
What is the best way to make vegetable soup at home?
Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves. Blend or process soup mixture, in batches, until pureed; return to pan.