As the weather cools down, there’s nothing better than a nourishing, homemade soup. But what if you could enjoy a warm, comforting meal without the daily effort of cooking? Meal-prepping soups is a simple, time-saving way to stay healthy, save money, and reduce food waste - all while keeping your freezer stocked with delicious, ready-to-eat meals.
Why Meal-Prepping Soups is a Game-Changer
1. It’s Good for Your Health
When you prepare soups at home, you have full control over the ingredients -no hidden preservatives, excess salt, or artificial additives. You can pack them with nutrient-rich veggies, plant-based proteins, and gut-loving spices to keep your immune system strong all season long.
2. It’s Better for Your Wallet
Batch-cooking soups means fewer trips to the supermarket, which helps cut down on impulse buys (lets be honest, we've all done this). Plus, buying ingredients in bulk and using leftover veggies reduces waste and makes the most of every dollar.
3. It Saves You Time
Busy week ahead? No problem! With meal-prepped soups in your freezer, dinner is just a quick reheat away. Whether you're feeding the family or just yourself, having ready-made portions means less time in the kitchen and more time for what matters.
The Best Way to Store Your Soups
Not all food storage is created equal! Many plastic containers can leach toxins into your food, and they don’t always allow for easy portioning. That’s why our LFGB-certified Silicone Freezer Moulds are the ultimate game-changer for meal-preppers.
Why You'll Love Them:
1. Safe & Non-Toxic – Made from LFGB-certified silicone, meaning no nasty chemicals leaching into your food.
2. Easy Portioning – Available in 6, 4 & 2 portion sizes, so you can freeze just the right amount.
3. Pop Out with Ease – Unlike rigid plastic or glass, these moulds are flexible, making it super easy to remove your frozen portions.
4. Space-Saving – Stackable and compact, keeping your freezer neat and organised.
5. No Spills or Leaks – Sturdy and reliable, so you can store soups, broths, and even sauces without worry.
Our Team’s Favourite Soup Recipes
Need some inspiration? Here are some of our staff’s go-to soup recipes that are packed with flavour and perfect for freezing.
1. Lisa's Roasted Pumpkin & Sweet Potato Soup – a rich & tasty veggie Soup
2. Beck's Nourishing Veggie Soup – a lighter soup packed with veggies
3. Danica's Green Goodness Soup – A cleansing soup with a hit of chilli
Try these at home and let us know which one is your favourite!
Lisa's Roasted Pumpkin & Sweet Potato Soup
INGREDIENTS
- 2 brown/yellow onions
- 1 tablespoon olive oil
- 550 gm pumpkin (jap or butternut depending on the season)
- 550 gm sweet potato
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 4 cups (1 litre) vegetable stock (try our veggie scrap stock!)
- Coconut cream (1 can)
- salt and pepper to taste
- Garnishes (optional but almost essential!)
- parsley
- coriander
- roasted pumpkin seeds
METHOD
- Preheat oven to 180 degrees.
- Peel and cut pumpkin and sweet potato into small cubes.
- Roast the pumpkin/sweet potato until golden (about 40 mins).
- Peel and finely slice onions.
- In a large saucepan over a medium heat, cook onions in the oil for a couple of minutes.
- Add the sweet potato, pumpkin, and the spices. Stir until well coated. Cook for 1 minute.
- Add vegetable stock and simmer for 20-25 minutes, or until vegetables are tender.
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Blend the soup until it is smooth.
- Add the coconut cream.
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Make sure the consistency is to your liking – we love it to be thicker but you can think out with more stock if you prefer it thinner.
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Garnish with fresh herbs (parsley & coriander) or roasted pumpkin seeds!
Beck's Nourishing Veggie Soup
INGREDIENTS
- 4 cups of water
- 8 cups of veggie stock
- 2 red onions
- 1 tablespoon olive oil
- 4 sticks of celery finely chopped
- 2 carrots finely chopped
- 2 large sweet pototates chopped into cubes
- 3 corn cobs or 3 cups of frozen corn kernels
- 2 cups of cauliflower chopped into chunks
- 1 cup of shredded cabbage (wombok or red cabbage)
- 6 cloves of garlic finely chopped
- medium knob of ginger grated
- 2 strips of kombu (dried seaweed) cut into small pieces
- 8 shitake mushrooms (or mix of mushrooms) dried or fresh
- pinch of Cayenne peeper
- pinch of Salt
- pinch of Black pepper
- 1/2 teaspoon ground cumin & coriander
- 1 tablespoon of mixed spices (moroccan or five spice)
METHOD
- Preheat oven to 180 degrees.
- Peel and cut sweet potato into cubes and place on baking tray with olive oil & sprinkle mixed spices and season with salt and pepper. Bake for 25 mins and then set aside to cool
- Add olive oil to a heavy bottom large pot and brown onions and garlic.
- Add carrot, cauliflower and celery to pot to brown.
- Add water and stock and simmer for 10 mins
- If using dried mushrooms add boiling water and allow to steep for 10 mins
- Remove mushrooms (add mushroom water to the pot) and slice and add to the pot.
- Add corn kernels and remaining ingredients (sweet potato, corn, kombu, etc) into the pot.
- Add seasoning and allow to simmer for 25 mins
- Serve with crusty bread or store in glass containers (in the freezer) for a simple and delicious mid-week meal!
Danica's Green Goodness Soup
INGREDIENTS
- 1 leek
- 1/2 a garlic
- 1 & 1/2 Litres of veggie stock
- 2 zucchini's
- 1 broccoli
- 1 cauliflower
- 2 handfuls of spanich
- 1/2 bunch of kale
- Spices - Chilli
- Handful of almonds
- 1 sprig of rosemary
- Garnish
- Mint
- Feta cheese
- Coriander
METHOD
1. Prep the veggies – Slice the leek, mince the garlic, and chop the zucchini, broccoli, and cauliflower into small pieces. Strip the kale leaves from the stems and roughly chop them.
2. Sauté the base – In a large pot over medium heat, add a splash of olive oil. Sauté the leek and garlic until soft and fragrant.
3. Build the flavour – Add the chopped zucchini, broccoli, cauliflower. Stir for a minute, then pour in the veggie stock. Bring to a gentle boil.
4. Simmer & soften – Reduce heat and let the soup simmer for about 15 minutes, or until the veggies are fork-tender.
5. Greens & spice – Add the spinach, kale and chilli to your liking (Danica loves it hot). Stir well and simmer for another 2 minutes, just until the greens wilt.
6. Blend it up – Use a stick blender to blend the soup until silky smooth. Add more stock if needed to reach your desired consistency.
7. Taste & adjust – Season with salt, pepper, and extra chilli if you like more heat.
8. Serve & garnish – Ladle into bowls and top with fresh mint, crumbled feta, and coriander for a flavour-packed finish. Roasted rosemary almonds are also a great garish.
9. Portion into Silicone Freezer Moulds & freeze.
This autumn, make meal-prepping easier, healthier, and more sustainable with our Silicone Freezer Moulds Your future self (and your wallet!) will thank you.
