Roasting vegetables for soup

I bought a new freezer the other day – and currently I seem to be doing my best to fill it up.

The other day I made sweet potato and carrot soup. Today, parsnip, tomatoes and onions are roasting in the oven – and I am waiting to make stock and blend. And then freeze.

I also bought stuff to make chili and lasagna to freeze – but I might end up freezing the mince and bacon solo and then dealing with that bit later.

I generally freeze in portion size – flat – so it is easy to defrost when I need it.

It’s been a while since I did this and autumn seems like the perfect time to start again.

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