Batch cook a vegetable soup when you have a seasonal bounty and you’ll always have a healthy meal in the freezer
Prep:10 mins
Serves 8
1 tbsp butter2 onions, chopped1kg courgette, sliced1kg tomato, chopped2 tbsp plain flour½ tsp turmeric2l low-sodium chicken or vegetable stock from cubescrusty bread, to serve (optional)
STEP 1Melt the butter in a large pan, add the onions and courgettes, and cook for 5 mins on a medium heat, stirring occasionally.STEP 2Add 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.STEP 3Purée 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.
