… half the squash at the bottom of a small casserole dish, then slices of potato layered with some of last year's frozen broad beans (need to make room for this year's in the freezer) …
… then the soup …
… covered with the rest of the squash and a bit of butter …
… baked for an hour or so at 160°C (to make sure the beans were cooked) …
… makes a delicious and nutritious vegetarian dinner …
… with enough left over for another night too.
you mean you frooze the brocolli & feta soup too? Colorful and healthy!
ReplyDelete?: do you par boil the broad beans before freezing?
I had baked beans (from the can) with wholemeal bread for lunch yesterday and at night I roasted strips of chicken breast meat in simple marinade of soya sauce and olive oil on top of sweet potatoe fingers in my little toaster oven - very healthy day for me!
Beanie ?: oops, I guess not!
ReplyDelete… baked for an hour or so at 160°C (to make sure the beans were cooked) …
and I meant 'canned beans' and not straight from the can!
ReplyDeleteActually I do blanch the beans before freezing, but they were still frozen solid when they went in the oven and it takes a while for the heat to get right through. Also, broad beans do need a bit of cooking and they're better overcooked than undercooked.
ReplyDeleteYep, I froze the leftover soup. I chuck all my leftovers in the freezer if I'm not going to eat them in a couple of days.