Fall Prep ~ Three Soups to Make Now and Freeze
By Estelle Hayes
In my world, there is no better meal than a bowl of soup with a hearty salad or gooey grilled cheese. It’s the ultimate in comfort food and when done thoughtfully, quite healthy. If you read my original blog, you were familiar with Soup Monday and my love of hot, liquid nutrition. Now’s the time to start preparing for the soup-friendly months. I highly recommend making the following three recipes and freezing individual portion sizes for quick, delicious meals this fall.
Here are three of my all-time favorite soup recipes. Cream of Tomato, Potato Leek and Classic Lentil. Master these and invite your friends over for soup and fancy grilled cheese night. Do you have a favorite soup recipe I’ve yet to cover in Soup Monday? Do share. I’m thinking of bringing it back for a Fall feature.
Potato Leek is a classic. It’s right up there with tomato as my go-to comfort food.
Cream of Tomato seriously rocks my world and a few puff pastry croutons will never hurt my feelings.
I crave Classic Lentil soup all year round. There is just no going wrong with this recipe (or, nearly any variation on it) throw in chopped swiss chard or kale, use purple potatoes or get crazy with yams. It’s just a winner any way you simmer it.
Photo credit: Estelle Hayes