Can You Freeze Kale Soup? Is It Really Doable?

Yes, you can freeze kale soups to use later.

Put them in an air-tight container then put the container in the freezer for 2-3 months of preservation.

This soup can then go straight from the freezer to the crockpot for reheating.

You can do this in just a few minutes and you will soon have a delicious dish of kale soup ready.

If you want to thaw it slowly, put the container of frozen soup in your fridge for two days before.

It will be ready to use on that day.

If you are in a hurry, put the container of soup into a warm water bath until it is fully thawed.

Is kale in soup good for you?

Yes, it can be good for you.

It has a lot of vitamins and minerals.

It is low in calories, high in fiber, and has no fat.

When should I add kale to my soup?

First, chop some kale or spinach.

Then cook noodles in the soup.

Add greens before adding the noodles and then simmer until they are cooked.

The Asian noodle soup is especially good with dark leafy greens. (source)

What kind of kale is best for soup?

The best kind to use for making soup is Lacinato.

It is different from curly leaf ones, which can be hard to chop.

The most popular type of Lacinato kale is called Dinosaur because it looks like a dinosaur’s back.

How do you soften kale for soup?

Put the chopped kale in a bowl.

Add olive oil and salt.

Massage the leaves with your hands to make them softer.

Put some fat on it like olive oil or salt to help soften the leaves so they are easier to chew and digest.

How long does kale soup last in the fridge?

It lasts 3 to 4 days.

To keep it longer, cook vegetable soup and then freeze it.

Put it into a container that is sealed and tight, and put the lid on tight.

Can you eat kale stems in soup?

Yes, you can.

Chop it up and add it to soups.

Add it to a vegetable soup or make a creamy purée of vegetables. (source)

Does kale lose nutrients in soup?

No, the nutritional content is not lost in soup because you are eating the water too.

But if you throw away the water, it is not good for the kale.

The vitamins in vegetables like kale, cauliflower, broccoli, courgettes, cabbage, and spinach are good for you. (source)

How long does kale take to soften in soup?

Olive oil is heated in a pot.

Onion and garlic are cooked until soft.

Kale is then added, and it will cook for about 2 minutes before being wilted.

What does kale taste like in soup?

It tastes strong and earthy.

It is not spicy like arugula.

can you freeze kale soup

How do you get the bitterness out of kale soup?

Boil it in soup, then add olive oil, salt, and lemon juice to make it less bitter. (source)

Is soup with kale freezable?

Yes, you can freeze soup with kale in it.

It is good for smoothies, stews, soups, etc.

Can I freeze fresh kale?

Yes, you can.

You can keep it for up to 6 months.

You need to blanch it first and then freeze it before the leaves get too bitter and turn dark green. (source)

Can kale be boiled?

Yes, it can be boiled.

Put it in a pot of water with a pinch of salt and bring it to a boil.

Boil for up to 5 minutes until it is wilted, then drain it well before cooking some more. (source)

Can kale be eaten raw?

Yes, it can be eaten raw or cooked.

It is a dark, leafy green that comes from the cabbage family.

It has been on dinner plates since Roman times and is still seen in many European countries today. (source)

Can kale be frozen?

Yes! If you blanch the kale before freezing it, it will not go bad.

Blanched it can be frozen for up to 6 months.

The best way to blanch it is to put it in boiling water and then into ice water.

Conclusion

In summary, you can freeze kale soup in an air-tight container for up to three months.

This is a great way of preserving your soups and making them last longer.

But, you may be wondering how long it will take to thaw the frozen soup when you want to use it again?

In just two days’ time, your fridge should have done its job and fully heated the soup – but if you need it sooner than that, simply submerge the container in warm water until it’s thawed enough for cooking with no mess.

It’s really easy and quick.

Mariana Rouco

Mariana Rouco is the editor-in-chief of Elpasony.com. She loves traveling and writing about foods and cooking in general. She has a degree from the New England Culinary Institute and enjoys Mexican, Italian, and Chinese cuisines the most.

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