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Batch-cook soup concentrate recipe

Batch-cook soup concentrate recipe

12 ratings

This veggie soup base mix can be frozen in small portions to save space in your freezer. Defrost with stock to make a hearty homemade soup, or try one of our twists. See method

  • Serves 8
  • 15 mins to prepare and 35 mins to cook
  • 211 calories / serving
  • Freezable
  • Healthy
  • Vegetarian
  • Gluten-free
  • Dairy-free

Ingredients

  • 4 tbsp olive oil, plus extra to serve
  • 3 onions, finely chopped
  • 2 leeks, finely sliced
  • 3 carrots, cut into 1cm pieces
  • 2 potatoes, cut into 2cm pieces
  • 2 bay leaves​
  • 400g tin cannellini beans, drained and rinsed
  • 2 chicken or vegetable stock pots, made up to 1.2ltrs
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

    880kj
    211kcal     11%

  • Fat

    10g 14%

  • Saturates

    1g 7%

  • Sugars

    9g 10%

  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 22.5g Protein 5.2g Fibre 6.9g

Method

  1. Heat the oil in a large saucepan over a medium heat. Fry the onions and leeks for 15 mins, stirring occasionally, until just beginning to soften. Stir in the carrots, potatoes, bay leaves and beans. Cook for 10 mins to allow any liquid to cook off. Cool, then freeze (see left).
  2. To assemble the soup, spoon into a saucepan and add 1.2ltrs stock (or 150ml per portion). Bring to a simmer and cook for 5-8 mins; season. Serve topped with a drizzle of olive oil, or try one of our favour spins (right and below).

Tip: Cook up to the end of step 1, then cool and freeze in portions for up to 3 months. Defrost in the microwave, then follow from step 2.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

Try with: This soup is a great base to use up leftovers: add shredded roast chicken, sliced sausages or seasonal veg such as roasted squash in autumn, cauliflower in winter and sliced courgettes in summer.

Try this creamy mushroom twist: Add 485g finely chopped chestnut mushrooms and 100ml double cream to the defrosted soup concentrate. Cook for 10-12 mins, then blitz with a hand blender until smooth.

Try this chorizo and kale twist: Fry 150g diced chorizo and add to the defrosted soup concentrate with 200g shredded kale. Reheat as above.

See more Soup recipes

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