Whenever I have extra vegetables on hand, soup is my no-brainer prep method of choice. If I’m dealing with quantities too large to consume in one sitting, I freeze the soup before I add the cream.

Cream of Green Bean soup
  • 1 packet cut green beans
  • knob of butter
  • cumin seeds to taste
  • dried sweet basil to taste
  • cream (about 1/4 cup)
  • salt and pepper to season
  • dash of lemon juice

Cover the green beans in salted water and boil.  Add cumin seeds, dried basil and the butter midway through cooking. Once the beans are soft, blend with the remaining cooking water until smooth. Add cream, a dash of lemon juice to brighten and season to taste.