With cheesy garlic bread
With cheesy garlic bread
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This soup is perfect for batch cooking – it’ll keep in the fridge for up to 3 days or the freezer for up to 3 months. Just remember when you’re batch cooking to let food cool thoroughly before freezing – break it down into portions so it cools quicker, and get it into the freezer within 2 hours. And make sure everything is labelled for future reference so you’re not playing freezer roulette! Simply thaw in the fridge before use, and use within 48 hours, reheating until piping hot throughout. If you’ve frozen cooked food, don’t freeze it again after reheating it.