Freezer Soup #1
3 cups cooked and pureed zucchini
4 “cupcakes” tomato sauce (about 10 ounces)
1/2 cup quinoa
1/2 tsp salt, or to taste
1 – 2 tsp rubbed sage
Optional – tuna
Freezer Soup #2
1/4 – 1/3 cup garbanzo flour (or other thickener)
Enough water to make flour into cookable slurry
3 cups cooked and pureed zucchini
2 “cupcakes” pumpkin (about 5 ounces)
2 “cupcakes” tomato sauce (about 5 ounces)
1/2 cup quinoa
More water as needed
Curry powder
1/2 tsp salt, or to taste
Pinch of yellow pepper powder (Bulgarian Carrot peppers)
1/4 cup peanut butter, stirred in at end
Freezer Soup #3
1 small onion, cooked with bacon in olive oil
3 cups cooked and pureed zucchini
2 “cupcakes” pumpkin (about 5 ounces)
3 “cupcakes” tomato sauce (about 5 ounces)
1 cup dried lentils (green)
Salt, thyme, sage, celery seed, yellow pepper
Water as needed
Quick Freezer Soup #4
1 small onion, cooked in olive oil
2 cups chopped cabbage
2 quarts chopped kale
1 cup dried red lentils
Salt, curry powder, garam masala, cumin, red pepper
Chicken stock
Peanut butter, about 1/3 cup
Water as needed
Blend all ingredients after cooked soft.