Freezing Soup??

Discussion in 'Slimming World Off Topic' started by Izzygirl, 29 October 2010 Social URL.

  1. Izzygirl

    Izzygirl Member

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    Hi everyone!

    As you can probably tell from my recent posts, I am no Jamie Oliver lol!

    I made my Spicy Cumin & Pumpkin soup tonight - it is soooo yummy! I made four portions, and now I'm thinking I may freeze it.

    So......a) does this kind of soup freeze well, or does it come out really watery when you thaw it? b) do you have to defrost it thoroughly in the fridge before cooking again? c) can you microwave it to heat it back up again?

    Sorry for what are probably daft questions!!!

    xxx
     
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  3. fillymum

    fillymum synful soul

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    hugs xxx
     
  4. Shrinking_Bev

    Shrinking_Bev Likes to eat.........alot

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    I'm really into home made soups atm, especially good for work now the weather is turning cold. I make loads, portion them up and chuck them in the freezer and they alway turn out fine.

    Fab tips Allie. I always defrost mine first, but after reading what you do I shall nuke them from frozen in future :D
     
  5. Maximus

    Maximus Gold Member

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    I read best to freeze them leaving about 1/2 inch gap at the top of the container to allow for expansion or something or other. I defrost mine 24 hours before and they can remain in the kitchen or the fridge. Then heat as required. You can do them in a pan or the microwave. I prefer the latter as already had to clean the pan once;)

    Steve
     
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