Vegan Italian Wedding Soup by Connoisseurus Veg
Helpful hints for storing and freezing
To learn a few do’s and don’ts to get you started, check out the original inspiration for this article: Cook Once, Feed the Family for Days.
- When prepping veggies, think about what items can be chopped and cooked ahead of time, and what might need to be done day of.
- Tough root vegetables such as onions and carrots can be chopped (or even cooked) several days ahead of time and stored in containers in your fridge.
- Delicate ingredients such as fresh herbs and lettuce should be prepped the day of so they don’t wilt.
- Some veggies (e.g. potatoes) will discolor if they have prolonged contact with oxygen. If you want to prep these items ahead of time, store them in cool water in the fridge. Or, if you’re cutting up fruit (such as pears and apples), store them in cool water mixed with a splash of lemon juice.
- Super prep: Some items, such as beans and meat substitutes, can be cooked and then frozen for future meals. So, if you’re making a giant pot of beans, double the recipe! Lay them on a rimmed baking sheet lined with parchment paper in a single layer, place them in the freezer until frozen through, then transfer them to sealable plastic bags. When you’re ready to prep again, it’s as easy as grabbing a bag!