Pureed Soup Base (Zucchini)

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READY IN: 1hr
YIELD: 5 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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