When the weather starts to cool down, nothing beats the cozy comfort of a steaming bowl of soup. But if finding the time to chop and simmer from scratch isn’t always an option, then this frozen soup base preparation hack from former chef and food content creator, Veronica Wnuk (@vewnuk), is for you. 

Once you try Veronica’s favourite freeze-able soup starters, you’ll never look back. They are guaranteed to make your weeknight cooking feel a whole lot easier.  

Even better, most of the ingredients overlap so you can pick up everything in one trip to Woolworths, then prep all three bases in one day of cooking!  

Golden Chicken and Vegetable Base 

A rich, comforting chicken base made with chicken thighs, leek, carrot, celery, garlic and herbs, simmered into a deeply flavourful broth. 

Ingredients 

• 1 kg bone-in chicken drumsticks.  

• 1 leek, finely sliced.  

• 1 onion, finely diced.  

• 1 carrot, finely diced.  

• 1 celery stalk, finely diced.  

• 3 garlic cloves, crushed.  

• 1 bay leaf.  

• 1 tbsp olive oil.  

• 1L water.  

• Salt and pepper.  

Method 

1. Heat the olive oil in a large pot over medium heat. Add the chicken drumsticks and brown them lightly. 
2. Add the leek, onion, carrot and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften. 
3. Stir in the garlic and bay leaf. 
4. Pour in the water and bring everything to a gentle simmer. 
5. Let the pot bubble quietly for 45–60 minutes, until the chicken is very tender and the broth has taken on a lovely golden colour. Skim any foam from the surface as it cooks.  
6. Lift the chicken out onto a board. Once cool enough to handle, shred the meat and discard the bones. 
7. Return the shredded chicken to the pot and season lightly with salt and pepper. 

Makes: About 8 cups  

To freeze: Cool completely, then freeze into 4 even portions. 

Rich Tomato and Beef Base 

A slow-simmered base of beef mince, onion, carrot, celery, garlic and tomato, that creates a deep and rich saucy broth.  

Ingredients 

• 700 g beef chuck, cut into 1 - 1.5 cm pieces.  

• 1 onion, finely diced.  

• 1 carrot, finely diced.  

• 1 celery stalk, finely diced.  

• 3 garlic cloves, crushed.  

• 2 tbsp tomato paste.  

• 1 x 400 g tin crushed tomatoes.  

• 1L water.  

• 1 bay leaf.  

• Olive oil.  

• Salt and pepper.  

Method 

1. Heat a generous splash of olive oil in a large pot over medium-high heat. Add the beef and brown it well. 
2. Add the onion, carrot and celery and cook for about 5 minutes, until softened. 
3. Stir in the garlic and tomato paste and cook for 2 minutes to deepen the flavour. 
4. Pour in the crushed tomatoes and water, then add the bay leaf. 
5. Bring to a simmer and cook gently for 60–75 minutes until the beef is very tender and the base is rich. 
6. Season lightly with salt and pepper. 

Makes: About 8 cups  

To freeze: Cool completely, then freeze into 4 even portions. 

White Vegetable Velouté Base 

A silky, versatile soup featuring leek, cauliflower, and potato blended into a smooth, creamy and sophisticated vegetable broth. 

Ingredients 

• 1 leek, sliced.  

• 1 onion, chopped.  

• 2 potatoes, diced.  

• 1 small cauliflower, chopped.  

• (All veggies will be blended so chopping/dicing doesn’t have to be fancy).  

• 2 garlic cloves.  

• 1 tbsp olive oil.  

• 1L light vegetable stock (or 500 ml stock and 500 ml water).  

• Salt and white pepper.  

Method 

1. Heat olive oil in a large pot over medium heat. Add the leek and onion and cook gently until soft and fragrant. 
2. Stir in the garlic, potato and cauliflower. 
3. Pour in the stock and bring to a simmer. 
4. Cook for 20–25 minutes until all the vegetables are completely tender. 
5. Blend until perfectly smooth and silky. 
6. Season lightly with salt and white pepper. 

Makes: About 8 cups  

To freeze: Cool completely, then freeze into 4 even portions. 

Simplify winter cooking this year by stocking your freezer with these tasty starter packs. With a shop in-centre at Livingston Marketplace and a little extra prep, you’ll have a nourishing, warming, home-cooked meal on the table in minutes, even on the busiest weeknights.