Zucchini for winter soups

Name: Zucchini for winter soups
Ingredients: 3 zucchini; 5 carrots; 25 g lovage

Conserve - Zucchini for winter soups by Tiberia I. - Recipia

Zucchini for winter soups are prepared raw with carrot and lovage, then frozen in bags. In winter, the mixture goes straight into the simmering soup and softens while the pieces stay easy to recognize. I chop them small, so a few pieces fit on each spoonful. Prep: 20 minutes. Cook: 0 minutes. Total: 20 minutes. Servings: 8. About 30 kcal and 1 g protein per serving.

Ingredients

3 zucchini
5 carrots
25 g lovage

Preparation

1. Peel the zucchini, wash them and dice them, in about 8 minutes. 2. Peel the carrots and dice them, in about 6 minutes. 3. Pick over the lovage, wash it and chop it finely, in about 4 minutes. 4. Put everything in a bowl, mix and divide into freezer bags, in about 2 minutes. Put the bags in the freezer.

Notes

The mixture keeps in the freezer, and the flat bags stack easily and can be taken out one at a time without removing the whole batch. Divide it into amounts for one pot of soup, rather than putting it all in one large bag. If you don’t have lovage, you can replace it with 15 g of parsley, but the soup will have a different flavor. Choose small or medium zucchini that are firm and have smooth skins. Very large ones have a more developed, watery seed-filled center; remove it before cutting. Dry the vegetables and herbs well after washing, since any moisture left behind forms ice crystals on the pieces. Bags laid out in a thin layer freeze faster and fit better in the drawer. Add the frozen vegetables to the soup near the end of cooking, then leave them just until softened; they go well in vegetable soup, with bread on the side.