Unpopular opinion: frozen veg beats fresh for weeknight soups

I did a side-by-side last Tuesday with a bag of frozen mixed veg and the "fresh" stuff from the market, and the frozen won on both time and flavor after 20 minutes on the stove. Am I the only one who thinks fresh is overrated when you're just gonna simmer it anyway?

2 comments

2 Comments

bell.felix7d ago

Frozen veg gets a bad rap but for soups it makes zero sense to pay more for fresh. The freezing happens right after picking so the veg is actually at its peak, while that "fresh" stuff sat on a truck for days losing flavor. Plus you skip the chopping and the waste when half the bag goes bad in your fridge. You nailed it on the time too, frozen goes straight in the pot and you're done 20 minutes sooner. Only time I bother with fresh is if I'm roasting it or eating it raw in a salad. For simmering, frozen is the smart play every time.

nora_park7d ago

The "straight in the pot" bit is the real winner here, but there's another angle nobody talks about: frozen veg actually holds its shape better in a long simmer. Fresh zucchini or carrots turn to MUSH after 40 minutes, but the freezing process breaks down the cell walls differently, so they stay firmer. I learned that the hard way making minestrone with fresh veg and getting baby food. Also, frozen corn and peas don't need ANY cooking time, just a warm up, so you can toss them in at the very end and keep that pop.