Learn how to prepare for the cold with frozen soups – 07/14/2023 – Food

With the news that a sudden change in the weather will cause strong winds and a radical drop in temperature starting this Thursday (13th) in the state of São Paulo —not to mention the extratropical cyclone that acts in southern Brazil— it is better to prepare the fridge for what’s to come.

For moments like this, the ideal is to have a warmer dish frozen in the fridge. In addition to warming up on cold nights, soups are nutritious.

The book “Culinária Expressa” dedicates one of its chapters to frozen food. They are soups, broths, sauces, stews and pies that last from three to six months after preparation. In addition to the step-by-step instructions for cooking, the volume explains how to preserve them and how to defrost them to heat them up.

See some tips:

• The safest way to thaw food is to leave it in the fridge overnight. This way, they will retain their original taste and texture. When you finish defrosting, don’t take too long to reheat the food.

• If freezing large quantities of various foods, use different colored containers, labels and a particular color system for identification.

• Keep in mind that frozen food right after cooking tastes better when thawed.

Prepare the soup that you like best. Below we have two recipes: cassava soup with tomato and spicy pumpkin soup.

Difficulty level: Easy
Preparation time: up to one hour
Performance: eight parts

INGREDIENTS (cassava with tomato)

• 2 tablespoons olive oil

• 2 chopped onions

• 4 crushed garlic cloves

• a pinch of chili pepper

• 4 chopped carrots

• salt and freshly ground black pepper

• 450 g mandioquinha

• 3 cans of 400 g of chopped tomatoes

• 1.4 liters of hot vegetable broth

METHOD OF PREPARATION

Heat the oil in a large pan and sauté the onion for 6-8 minutes over low heat, until soft and translucent. Add the garlic, pepperoni and carrots. Season with salt and pepper and fry for two minutes.

Add the cassava, mix and add the tomato and broth. Cook for about 20 minutes over very low heat, until the vegetables are tender. Beat cream in the blender. Check the seasoning.

Let it cool completely, transfer to a container and close. Freeze for up to three months. To serve, defrost overnight in the refrigerator, place in a saucepan and heat to boiling.

INGREDIENTS (pumpkin)

• 2 tablespoons olive oil
• 2 chopped onions
• salt and freshly ground black pepper
• 3 crushed garlic cloves
• 4 chopped sage leaves
• 2 red chili peppers, minced
• a pinch of nutmeg
• 1 large Japanese pumpkin, peeled and chopped
• 2 chopped potatoes
• 1.4 liters of hot vegetable broth
• grated gruyere to serve

METHOD OF PREPARATION

Heat the oil in a large pan and sauté the onion for 6-8 minutes over low heat, until soft and translucent. Season with salt and pepper. Stir in the garlic, sage, red peppers and nutmeg and stir-fry quickly.

Add the pumpkin, mix and add the potatoes and broth. Bring to a boil, lower the heat and cook for 20-30 minutes, until the vegetables are tender. Beat cream in the blender. Check the seasoning.

Let it cool well, transfer to a container and close. Freeze for up to three months. To serve, defrost overnight in the refrigerator, place in a saucepan and heat to boiling. Serve sprinkled with the gruyère.