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Most soups take a long time to make. Maybe not prepare, but a lot of hours frequently go into the cooking. Planning ahead is necessary. If you think to do it, you can throw everything into the crock pot in the morning and come back at dinner. But what if you forget? And what do I do if the recipe calls for vegetable stock and I can’t (and don’t want to!) use the store bought stuff? This is where making ahead and in batches can be very helpful.
Start by making up a big batch of vegetable broth (or bone broth, but I don’t get meat or vinegar right away on the Elimination Diet). There are so many resources for various ways to make broth. Do this however you want, using whatever you want! I’ll be following these guidelines, since they are the resource I have. Look at how much broth your soup recipes typically calls for and freeze your broth in the proper portion sizes. Some people like to freeze in ice cube trays for small portions, or you can freeze in 1- or 2-cup portions. Then it will be ready to go when you need it. I plan to do the latter in ziploc bags (I know, plastic’s bad; I don’t have freezer-safe containers) for most of my broth.
The same can be done for prepared soups, especially ones like the Ginger Carrot soup I’ll be making for the first day of Phase 1. Make the soup the day or weekend before in a large batch, then freeze the leftovers for a different time. One thing to keep in mind is that not all ingredients freeze well. For example, when freezing soup, pasta should be left out, then cooked and added the day of. And make sure you label and date the packages!
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