Stock up: 10 soups that are easy to freeze to keep you warm all winter |  Soup

Stock up: 10 soups that are easy to freeze to keep you warm all winter | Soup

Tthe only thing that is more comforting than a hot bowl of soup on a cold winter night is a hot bowl of soup made with very little effort. All of these recipes can be made in advance and frozen with a few dots to add freshness at night.

King cube ice trays and reusable ziplock bags are both great ways to freeze soup in individual servings, so you only need to reheat the amount you need.

Tom Hunts squash, coconut and lemongrass soup.
Tom Hunt’s squash, coconut and lemongrass soup is ideal for sick days. Photo: Tom Hunt / The Guardian

This soup contains a splash of fragrant lemongrass oil, made from the shells that are typically discarded. With ginger, rich coconut cream and makrut lime leaves, it is ideal for sick days. It will take about 40 minutes to prepare the first time – depending on how fast you can slice a butternut squash.

Lemongrass oil stays “almost indefinitely,” writes Tom Hunt, so you can decorate it with a fresh drip when you reheat it.

Yotam Ottolenghi's cream of tomato soup with buttered onions and orecchiette.
Yotam Ottolenghi says his cream of tomato soup is ‘like a homemade version of the Heinz classic’. Photo: Louise Hagger / The Guardian. Food Styling: Emily Kydd. Prop styling: Jennifer Kay. Food Assistant: Katy Gilhooly.

Yotam Ottolenghi says that this soup “tastes like a homemade version of the Heinz classic”. For best results, just freeze the tomato soup itself and cook the buttered onions and orecchiette fresh each time you serve it.

Thomasina Miers 'potato and leek soup with crispy' nduja crumbs.
Thomasina Miers ‘potato and leek soup with crispy’ nduja crumbs. Photo: Yuki Sugiura / The Guardian. Food styling: Valerie Berry

Every element of Thomasina Mier’s velvety “potato and leek soup freezes well – all the way down to the spicy ‘nduja.

If you have a food processor or a powerful blender, it is easy to blend old bread into crumbs for storage in the freezer – then toast them according to the recipe fresh in a frying pan with the ‘nduja and a little garlic just before serving. For a vegetarian version, Miers suggests “topping the soup with black olive crumbs or garlic-like croutons instead”.

Tommi Miers: Spicy Ethiopian lentil and spinach soup, January 4, 2020.
The generous use of chili and other warming spices feels nourishing in this Ethiopian soup. Photo: Yuki Sugiura / The Guardian Madstyling: Aya Nishimura.

This soup gets its (chemical) heat from Berber spice blend, which is widely available online and from specialty merchants in Australia. Do not be tempted to swap it out with a supermarket spice mix – these lack the punch of chili and nutty sweetness from fenugreek required to really get the dish to sing.

The spinach in this dish is barely wilted, so add it fresh when reheating.

Hetty McKinnon mushroom cashew soup
Hetty McKinnon’s umami mushroom cashew soup. Photo: Hetty McKinnon / The Guardian

This vegan “full-bodied soup, with the deepest mushroom flavor possible” by Hetty McKinnon is far from its canned equivalent. It is made with cashew cream and is enlivened by freshly fried mushrooms, which should be cooked from scratch when reheating the dish. Fortunately, they only take a few minutes to make.

Chicken, lentils and fresh turmeric soup
Chetna Makan’s chicken, lentils and turmeric soup. Photo: Ola O Smit / The Guardian

If you do not like the consistency of reheated chicken, or want to leave a bit of bite in your lentils, you can set the bottom of this soup aside after mixing, and then add the chicken and lentils fresh when reheating – otherwise you just need to freeze the mass.

Be aware that fresh turmeric can permanently stain plastic cookware, so freeze it in glass and use a dark ladle if a gentle yellow hue is likely to bother you.

Hetty McKinnon's cauliflower soup.
Hetty McKinnon’s cauliflower soup. Photo: Pan Macmillan

Hetty McKinnon’s soup version of her beloved cauliflower salad may be vegan, but it’s unusually creamy – and it can be made with purchased baba ghanoush to speed up the cooking process.

Fresh pomegranate seeds add sweetness and acidity, and these should be added fresh when the dish is reheated.

Roasted eggplant and mograbieh soup by Sami Tamimi and Yotam Ottolenghi
Adjust the soup seasoning with fresh lemon juice. Photo: Louise Hagger / The Guardian

Sami Tamimi and Yotam Ottolenghi’s sour tomato soup also gets a hit of smoke from charred aubergines, but the end result is very different.

When you freeze this, it is best to cook the fried eggplant and mograbieh (great perlecouscous – easily available online and from Lebanese merchants in Australia) separately when reheated, otherwise they will be too soft. The soup may also lose some of its acidity when reheated, so have some fresh lemon juice on hand to adjust the spice.

Corn and cauliflower juice
Anna Jones’ corn and cauliflower juice topped with roasted nuts and crispy cauliflower leaves. Photo: Matt Russell / The Guardian. Food and props styling: Anna Jones. Food Assistant: Nena Foster

Anna Jones’ vegan chowder uses cauliflower instead of potatoes, making the dish a little lighter than usual, but still rich thanks to the coconut cream.

The roasted nuts and crispy cauliflower leaves that top the soup should be made fresh every time. If you do not have cauliflower leaves on hand when you reheat, kale or even a few shredded Brussels sprouts will also work well.

Felicity Cloakes perfect mulligatawny
Currying favor: a proper mulligatawny can be a meal in itself. Photo: Felicity Cloake / The Guardian

A cornerstone of Indian restaurants in the UK, though not quite as common in Australia, mulligatawny is an “inexcusably old-fashioned, gently spiced fusion classic,” writes Felicity Cloake.

Freeze her version of the soup before adding the shredded chicken to prevent it from becoming stringy. Then add a leftover chicken from a roast when reheating.

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