Comments on: Early Autumn Soups for Baby and Everyone Else

By: Barbara

Barbara — Fri, 28 Sep 2007 01:05:05 +0000

Teri–both of these soups will freeze beautifully. When you thaw them out, before reheating, you may want to add a tiny bit of milk to carrot soup and a bit of vegetable broth or water to the dal.

Stuff that freezes well–unbaked lasagne–that way, you just take it from the freezer, put it in the oven and bake it for about an hour and fifteen minutes or an hour and a half. Any stuffed pasta dish, in fact–like stuffed shells–is good. Macaroni and cheese, unbaked, is great, too. Stacked enchiladas are great, the moussaka and pastitsio recipes I have here are both great, and most liquidy curries are good. Any dal recipe freezes well, as does chili and any kind of tomato based pasta sauce. I also freeze pesto, cream based pasta sauces and roasted eggplant pasta sauce–that way all you have to do is thaw it, stick it on the stovetop and boil some pasta and you have dinner.

The carrot soup and this batch of dal I froze in tablespoon portions the other day for Kat–I thawed some of each out and heated them up for her–they were just as tasty as they had been fresh.

Good luck!

By: teri

teri — Thu, 27 Sep 2007 23:29:57 +0000

How do these soups freeze? I’ve never tried to freeze a soup with dairy before. I am just entering my third trimester and am looking to put together a freezer full of delicious, healthy foods for us to eat once our little one is born. Any further suggestions you have (I remember you froze a moussaka for eating after Kat was born) for freezer-friendly dishes would be wonderful, too.

By: Toffeeapple

Toffeeapple — Wed, 26 Sep 2007 12:31:17 +0000

You shouldn’t be surprised if your gorgeous daughter likes strong flavours; if you are breast feeding her then all the flavours you ingest will be present in the milk and she will be un-surprised with new things.

By: Lisa (Homesick Texan)

Lisa (Homesick Texan) — Tue, 25 Sep 2007 19:20:57 +0000

I love the complex flavors that can be coaxed from such a simple process, like making soup. Your carrot soup sounds lovely–I never would have thought to add cilantro to it!

By: Barbara

Barbara — Tue, 25 Sep 2007 17:54:58 +0000

Bindiya and Mandira–the carrot soup could be made with other vegetables, too. I think that parsnips and celeriac or maybe even beets would be good, though for beets, because of their color, I would not use curry powder, but just the garam masala instead. And perhaps, instead of cream, I would use sour cream or even better, yogurt.

Mandira–let me go see when the deadline is–it has been so long since I have done a food blog event, I think it will be fun.

Besides, maybe I can come up with a banana recipe that Kat will really like. She doesn’t hate bananas, but she doesn’t love them either.