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-> Recipe Collection
-> Soup
blossoming
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 Thu, May 14 2015, 7:57 am
Three weeks ago I bought some veggies (squash, butternut squash, sweet potato) for my Shabbos chicken soup, but at the last minute we decided to go away. I stuck them in the freezer on our way out, thinking I'd find out if that's even possible. I forgot about my frozen vegetables until I spotted them under a case of ice-cream in the freezer this week.
Question is: can I defrost them and use for this week's soup?!
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mummiedearest
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Thu, May 14 2015, 8:28 am
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sure. it should be fine for soup. (no experience with sweet potato, but the squashes should be fine.)
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blossoming
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Thu, May 14 2015, 1:18 pm
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thanks. anyone else had experiance?
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zaq
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Thu, May 14 2015, 5:44 pm
Peeling and deseeding will be awkward because you have to thaw the veggies first, and then they'll be limp and difficult to handle. But they won't cause food poisoning, if that is your concern. The sweet potato will be fine--I freeze sweet potato for soup all the time.
Next time put them in the fridge, or for longer-term, peel and cut them up BEFORE freezing. Ideally you also blanch veggies before freezing to halt enzymatic action that causes deterioration, thus preserving the color and flavor, but TBH I never bother.
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