Zucchini Soup

Contributed By: Adventures in Freeze Drying

One recipe will fill 2 medium trays (4 cups each)*

Directions:

1. Prepare all vegetables
2. In a large stock pot,on the stove using medium-high heat, add 2 TBSP of Broth, then add all veggies and saute for about 6 minutes. 
3. Add 4 Cups of Broth to the pot, and bring to a boil, reduce heat and simmer for 15 minutes. 
4. Add Basil, salt, and pepper, then remove from heat. 
5. Using an immersion blender, puree the soup.
6. Let cool
7. Add 4 cups to a parchment lined tray, and add dividers set to 40 portions, repeat with a second tray. 
8. Freeze until frozen solid
9. Freeze Dry
10. Store Appropriately (See Tips and Tricks for storage help)

Cycle Time:

26 hours

Rehydration:

10 squares = 1 portion of soup (about 13 g)

Add ¾ cup boiling water, stir until lumps disappear. Let sit for 2 minutes. Check for consistency, add more water if desired.

* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.