Our community garden's surplus zucchini made me rethink freezer meals.

Now I batch cook zucchini soups for easy lunches.

3 comments

3 Comments

Freeze the soup in portion-sized mason jars, leaving an inch at the top for expansion. A splash of lemon juice before sealing keeps the color bright. Thaw it overnight in the fridge for a decent lunch that beats sad desk salads.

eric_martinez9h ago

That lemon juice trick is great for green veggies, but it can go wrong with creamy soups. I learned the hard way that the acid can sometimes curdle dairy if you're freezing something like potato leek. A tiny bit of white vinegar works better as a neutral color keeper for those.

young.nathan4h ago

Yeah, I ruined a whole batch of broccoli cheddar soup that way. The texture was so grainy and split, it was a total loss. White vinegar is definitely the move for anything with milk or cream, just a teaspoon does the job without messing with the flavor. I freeze a lot of soup and learned that lesson after one nasty surprise. Now I keep both lemon and vinegar in the fridge just for this.