it’s a filipino dish my mom always cooks when we need to get our veggies in, but recently i’ve been missing it now that I’m away for college.. It’s mainly made of Squash, Okra, Eggplant— and for flavor, shrimp heads and tomatoes. The problem is i don’t really know how to go about prepping soups specifically like this for the week. Do i portion the soup and veggies and freeze them together? Do i separate even the soup? Should I worry about the texture of certain veggies after being frozen?
I’ll be attempting it next week anyways, so any insight would be great!!
by flimlauver
2 Comments
The texture of the veg will get a little mushier after freezing. If you like crisp veg, make a big batch of broth to freeze and add fresh veg every time you heat up a serving. Personally, I am lazy and don’t mind mushy veg so I would just freeze everything together in portions.
I don’t think you need to freeze it. Soup should be fine in the fridge for 5 days. Maybe take the shrimps out and freeze them.