Pureed Soup Base (Zucchini)

Be the first to review
Recipe by luvcookn

This is so convenient to have on hand when you don't want to cook much. Just pull from freezer and doctor it up, however you like.

Ingredients Nutrition


  1. Saute veggies, add water and cook until tender. Add herbs.
  2. Puree and pack into freezer containers.
  3. To Make Soup: Combine 1 1/2 cups milk with each pint of puree. Add 1 cup veggie or chicken broth. Add S&P.
  4. Add any leftover chicken or prawns (optional).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a